Characterization of fiber fraction, physical and chemical properties of coffee flour (Coffea sp.) as functional foodstuff for diabetes mellitus patient

Abstract

Coffee pulp is solid waste from coffee processing, but unfortunately, it has not been utilized optimally, particularly for foods. Objective of the research was to study characterization of fiber fraction, physical and chemical properties of coffee flour as functional dietary material, which is rich in fiber to reduce blood glucose level for diabetes mellitus patients. The research used Arabica and Robusta coffee pulps. Results of the research showed that characterization of fiber fraction for Arabica has soluble dietary fiber 4.78% (db); 4.30% (wb) higher 0.63% (db); 0.55% (wb) in comparison with Robusta. However, the insoluble dietary fiber is 69.16% (db); 62.24% (wb) and total dietary fiber is 73.32% (db); 65.98% (wb) for Robusta is higher 10.78% (db); 9.82% (wb) insoluble dietary fiber and 10.15% (db); 9.26% (wb) total dietary fiber in comparison with Arabica. Granule shape of the flour for Arabica and Robusta have uneven surfaces and diverse sizes of granule. Arabica flour granules are smaller, 12.8-49.8 µm, than Robusta, 48.8-66.8 µm. Testing the chemical properties showed fat level was 4.05% (wb); 4.55% (db), water 10.96% (wb) and ash 9.35% (wb); 10.50% (db) for Arabica are higher 0.08% (wb); 0.12%(db) fat, 0.66% (wb) water and 0.81% (wb); 0.99% (db) ash. However, carbohydrate level was 62.78% (wb); 70% (db) and protein 14.41% (wb); 16.06% (db) for Robusta was higher 1.24% (wb); 0.88% (db) carbohydrate and 0.31% (wb); 0.23% (db) protein in comparison with Arabica. Coffee flour of Arabica has better characterization for fiber fraction, physical and chemical properties, in comparison with Robusta, due to it has higher soluble dietary fiber (SDF) and smaller flour granules, which are potential as functional foodstuff for diabetes mellitus patient.

Evaluation of Coffee Pulp Waste from Coffee Cultivation Areas in Indonesia as Iron Booster

“…It is vital since high dietary fibre intake helps diminish the chances of heart disease and obesity while lowering high blood pressure, maintaining ideal sugar content in the blood, and preventing colon cancer. Furthermore, in the case of cardiovascular conditions (coronary heart), fibre binds bile acids to reduce cholesterol in the blood (Damat et al, 2019;Elba et al 2017;Mindarti et al 2020;Wahyani and Rahmawati 2021). Furthermore, as insoluble dietary fibre, lignin thickens food mass in the digestive system, and it is adequate to prevent digestive ailments such as hemorrhoids, diverticulosis, and colon cancer (Damat et al, 2019;Mindarti et al 2020).…”

“…Furthermore, in the case of cardiovascular conditions (coronary heart), fibre binds bile acids to reduce cholesterol in the blood (Damat et al, 2019;Elba et al 2017;Mindarti et al 2020;Wahyani and Rahmawati 2021). Furthermore, as insoluble dietary fibre, lignin thickens food mass in the digestive system, and it is adequate to prevent digestive ailments such as hemorrhoids, diverticulosis, and colon cancer (Damat et al, 2019;Mindarti et al 2020). Astawan and Wresdiyati (2004), Dreher (2018), Fung-Jou et al (1998, Harbone (1996), Huang et al (2010), Kritchevsky and Bonfield (2012), Soliman (2019), Suarni and Firmansyah (2007), Veronese et al (2018), andYahia et al (2019) were therefore in unison that lignin is an antioxidant compound.…”

“…Andrew Fedak and Dan Belliveau proposed to turn CP and CH into Coffee Cherry Flour (CCF) (Cheatham, 2019;WIPO-PCT, 2014). Damat et al (2019), Elba et al (2017), Mindarti et al (2020), Moreno et al, 2019, andRosas-Sánchez et al (2021) have discussed CCF's positive impacts on its fibre content, while Setyobudi et al (2019 and2021a) advised CCF to be an iron (Fe) source. The latter, after reviewing a considerable amount of data, discovered that CP and CH contained Fe between (4.3 to 50) mg 100 g -1 (Anna et al, 2019;Avinash et al, 2017;Elias, 1979;Hermosa et al, 2014;Iriondo-DeHond et al 2020;Kayhanian and Tchobanoglous , 2016;Marín-Tello et al, 2020, Setyobudi et al, 2018, 2021aWich, 2015;Zupancic and Grilc, 2012).…”

Renewable Energy Technologies for Economic Development

“…Coffee processing solid waste (pulps and husks) further increases the added value when processed as additional food ingredients. Setyobudi et al [28], Mindarti, et al [29] suggested that coffee husks and pulps be transformed into functional food, namely coffee cherry flour (CCF). Damat et al [30] stated that CCF has a positive impact because it increases the dietary fiber and antioxidant activity in cookies made from gluten-free ingredients.…”

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“…Andrew Fedak and Dan Belliveau proposed to turn CP and CH into Coffee Cherry Flour (CCF) (Cheatham, 2019;WIPO-PCT, 2014). Damat et al (2019), Elba et al (2017), Mindarti et al (2020), Moreno et al, 2019, andRosas-Sánchez et al (2021) have discussed CCF's positive impacts on its fibre content, while Setyobudi et al (2019 and 2021a) advised CCF to be an iron (Fe) source. The latter, after reviewing a considerable amount of data, discovered that CP and CH contained Fe between (4.3 to 50) mg 100 g -1 (Anna et al, 2019;Avinash et al, 2017;Elias, 1979;Hermosa et al, 2014;Iriondo-DeHond et al 2020;Kayhanian and Tchobanoglous , 2016;Marín-Tello et al, 2020, Setyobudi et al, 2018Wich, 2015;Zupancic and Grilc, 2012).…”