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Caffeine reduction in coffee pulp through silage.

C Porres1, D Alvarez, J Calzada

  • 1Central American Research Institute for Industry (ICAITI), Guatemala City, Guatemala.

Biotechnology Advances
|January 1, 1993
PubMed
Summary
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Silage fermentation effectively reduces caffeine and polyphenols in coffee pulp. This method preserves the material while decreasing anti-nutritional compounds for potential use.

Area of Science:

  • Agricultural Science
  • Food Science
  • Animal Nutrition

Background:

  • Coffee pulp is a byproduct of coffee processing.
  • Contains anti-physiological compounds like caffeine and polyphenols.
  • These compounds can limit its use in animal feed.

Purpose of the Study:

  • To evaluate the efficacy of anaerobic silage fermentation.
  • To determine the reduction of caffeine and polyphenols in coffee pulp.
  • To assess different silage additives and processing methods.

Main Methods:

  • Anaerobic fermentation of fresh coffee pulp in a concrete silo.
  • Tested ensiling periods from 99 to 224 days.
  • Evaluated four treatments: coffee pulp alone, with molasses, with molasses and ammonia, and screw-pressed with molasses.

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Main Results:

  • Significant reductions in caffeine (13-63%), total polyphenols (28-70%), and condensed polyphenols (51-81%).
  • All tested silage methods showed reductions in anti-physiological compounds.
  • Screw-pressed coffee pulp with molasses showed high reduction rates.

Conclusions:

  • Silage fermentation is an effective preservation method for coffee pulp.
  • The process partially reduces anti-physiological compounds.
  • Silage offers a viable strategy to improve the nutritional quality of coffee pulp for utilization.