Effect of processing and drying methods on biochemical composition of coffee (Coffea arabica L.) varieties in Jimma Zone, Southwestern Ethiopia

Effect of processing and drying methods on biochemical composition of coffee (Coffea arabica L.) varieties in Jimma Zone, Southwestern Ethiopia

AbstractThere has been minimal research on the effect of location, processing, and drying methods on the biochemical composition of Ethiopian coffee varieties, despite extensive research on the biochemical compositions of green bean and roasted coffee and their effects on cup quality. The current st...

Full description

Bibliographic Details
Main Authors: Elfinesh Firdissa Eshetu, Kassaye Tolassa, Ali Mohammed, Gezahegn Berecha, Weyessa Garedew
Format: Article
Language:English
Published: Taylor & Francis Group 2022-12-01
Series:Cogent Food & Agriculture
Subjects:
caffeine
chlorogenic-acid
demucilager
solar tunnel
sucrose
trigonelline
Online Access:https://www.tandfonline.com/doi/10.1080/23311932.2022.2121203

Internet

https://www.tandfonline.com/doi/10.1080/23311932.2022.2121203

Similar Items