Nutrients in Coffee, Nutritional Evaluation of Coffee Including Niacin Bioassay

Abstract

on liver fat deposition was markedly different-i.e., a marked reduction due to methionine and a small increase due to vitamin B12 (ratios 3 and. 4).Vitamin B12 acted as an efficient supplement to other amino acid combinations, but its physiological mechanism is not evident from this study.The best illustration of the supplementary value of vitamin B12 can be noted in rations 21 and 22. The addition in ration 21 of 0.4% DL-methionine to ration 9 produced a growth of 138.6 grams and a protein efficiency ratio of 2.20, which is less than that secured on ration 9, but the fortification of this ration with vitamin Bi2 in ration 22 not only counteracted the slight amino acid imbalance but was responsible for the production of maximum gain in body weight, 192.8 grams, and an optimum protein efficiency ratio of 2.57. As ration 21 was fortified with methionine, it would appear that vitamin B12, in addition to functioning in synthesis of this sulfur-containing amino acid, increases the utilization of other amino NUTRIENTS IN COFFEE acid combinations as supplements to the proteins in enriched milled wheat flour by a mechanism which will probably be clarified by future research.

Synthesis and Availability of Niacin in Roasted Coffee

“…It seems obvious that coffee could be a means of prevention or recovery against pellagra, * I niacin-equivalent corresponds to a supplying of I mg of nicotinic acid or a furnishing of 60 mg of tryptophan, which are converted into 1 mg of nicotinic acid by metabolic way. as was already supposed by Teply and Prier (1957), Goldsmith et al (1959) as well as Bressani and Naverrete (1959). This has been demonstrated in the Central Angola, where corn is the main basis of the customary diet.…”

“…This result corresponds to a value 20 to 30 times superior to that of the green bean, which is about 1.5 mg (Adamo, 1955 ;Cravioto et al, 1955 ;Daum, 1955 ;Teply and Prier, 1957 ;Bressani et al, 1959Bressani et al, , 1962Adrian and Navellier, 1961 ;Taguchi et al, 1985). According to Figure IB, at the beginning of the roasting, the trigonelline is easily converted into nicotinic acid and the formed molecule remains stable in these modalities.…”

“…In practice, the importance of the nicotinic acid synthesis and the niacin content in roasted coffee depend on many factors and parameters such as the intensity of treatment, the technological preparation of the bean, etc. The abundance of nicotinic acid in roasted coffee depends, first of all, on whether the intensity of torrefaction is estimated by the duration of heating, the browning of the bean or the weight loss (Hughes and Smith, 1946 ;Cravioto et al, 1955 ;Daum, 1955 ;Teply and Prier, 1957 ;Bressani and Navarrete, 1959 ;Adrian and Navellier, 1961 ;Bressani et al, 1962 ;Boddeker and Mishkin, 1963 ;Taguchi et al, 1985).…”

“…In Anglo-american countries, the most usual niacin content approaches 10 mg/IOO g in U.S. (Teply et al, 1945 ;Teply and Prier, 1957), although Barton-Wright (1944) as well as Hughes and Smith (1946) indicate values between 13 and 18 mg for English products. In Latin America, the coffees are roasted more and have from 22 to 34 mg/IOO g (Daum, 1955 ;Bressani et al, 1961).…”

“…Teply and Prier (1957) with rat and Bressani et a1. (1962) with chicken demonstrate the overall efficiency of this vitamin.…”