Abstract
This study is aimed at utilizing the abundant coffee residue in Manchester using bioprocessing techniques to convert the raw materials into economically viable components. High amounts of carbohydrate were obtained in coffee residues, making up about 35-41% of the total solids on a dry basis; an increase of about 89.5% for total reducing sugars concentrations was observed to occur; indicating that indigenous bacterium was capable of breaking down and hydrolyzing complex polysaccharides and proteins in coffee residues. An increase of over 100% in free amino nitrogen (FAN) concentration were obtained over time, further indicating the significant synthesis of hydrolytic enzymes by the indigenous bacteria during Liquid state fermentation processes of bioprocessing. This study therefore, concludes that bioprocessing of coffee residues is feasible in obtaining optimum yield of valueadded products.
 Keywords: bioprocessing, valorization, liquid state fermentation
Highlights
This study is aimed at utilizing the abundant coffee residue in Manchester using bioprocessing techniques to convert the raw materials into economically viable components
Indigenous bacteria were cultured in liquid medium to obtain inoculum for Liquid state fermentation. 5ml nutrient broth was sterilized in bottles, and inoculated aseptically with isolated bacteria
High amounts of carbohydrate were obtained in coffee residues, making up about 35-41% of the total solids on a dry basis
Summary
This study is aimed at utilizing the abundant coffee residue in Manchester using bioprocessing techniques to convert the raw materials into economically viable components. High amounts of carbohydrate were obtained in coffee residues, making up about 35-41% of the total solids on a dry basis; an increase of about 89.5% for total reducing sugars concentrations was observed to occur; indicating that indigenous bacterium was capable of breaking down and hydrolyzing complex polysaccharides and proteins in coffee residues. An increase of over 100% in free amino nitrogen (FAN) concentration were obtained over time, further indicating the significant synthesis of hydrolytic enzymes by the indigenous bacteria during Liquid state fermentation processes of bioprocessing. This study concludes that bioprocessing of coffee residues is feasible in obtaining optimum yield of valueadded products
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