A nutritional analysis on the by-product coffee husk and its potential utilization in food production : a literature study

University essay from SLU/Dept. of Food Science

Abstract: The aim with this study was is to give an overview on the chemical composition in the by-product coffee husk and examine its potential in food production. This was accomplished through a literature study. To give a current view on research on the subject, articles published prior to 1995 was excluded. Articles with focus on utilization outside food production are also excluded. In the study, coffee husk was compared to the other by-products from the coffee industry as few studies has been done on coffee husk. All the by-products are composed of the same compounds and in similar levels, making them theoretically suited for the same processes. According to the result, the coffee husk consists of a nutritional status and a sufficient levels of minor compounds suitable for utilization in food production. Coffee husk could be potentially utilized as substrate for bioethanol due to the high levels of cellulose. The coffee husk could also be used in “energy drinks”, “energy bars” or as a food supplement due to the high concentrations of caffeine and antioxidants. To brew the coffee husk as tea is one way of extracting the caffeine and utilize the by-product.

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