Coffee cherries and husks for coffee flour

Types of food materials: Coffee cherry and husk from coffee bean production
Product obtained from research: Coffee flour and bakery product (brownie)

Coffee production has coffee cherries and coffee husk as byproducts to be discarded. This research therefore sought to find an appropriate method for producing coffee flour from coffee cherries and coffee husk and utilize coffee flour to make bakery products – brownies for enhancing nutrition.

• Coffee cherries and husks go through a process of washing, drying, and grinding. The resulting product is coffee flour – fine, brown powder. The flour has low-fat content, has carbohydrates with the dietary fiber group, and has higher nutritional values, such as dietary fiber, calcium, iron, and bioactive substances (e.g., phenolics, flavonoids, caffeine, tannins, and high antioxidant activity ABTS (2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid))). In addition, it is safe to consume as it passed the Acute oral toxicity test: Fixed dose procedure (according to the Organization for Economic Co-operation and Development guidelines for testing of chemicals No. 420, OECD 420).
• When coffee flour is used as an ingredient in brownies. It was found that the brownies had sensory different characteristics compared to the control formula. It has a texture that can be easily chewed and has higher nutrition according to the amount of coffee flour added.

Project “The production of coffee flour from coffee pulp waste as healthy food ingredients”
Supported by the National Research Council of Thailand (Fiscal year 2022)

Researcher

Asst. Prof. Dr. Supaporn Passorn and team
Biotechnology, School of Agriculture and Natural Resources, University of Phayao
19 Phahonyothin Road, Mae Ka, Mueang, Phayao 56000
Tel: 054-466666 ext. 3161 E-mail: ppapon@hotmail.com