Abstract

The study aimed at an evaluation of the mineral content of defective and non-defectivecoffee beans, prior to and after roasting. The types of defects studied were immature, brown (sour)and black beans. Atomic absorption analysis was performed for quantification of calcium, potassium,zinc and magnesium, prior to and after roasting. Potassium was found to be the main constituent ofthe ashed mineral content, and significant differences were detected among all samples. Potassiumlevels were the highest for black beans and the lowest for non-defective ones, prior to and afterroasting. A small decrease in potassium content was observed with roasting, but differences amongall samples still remained. No significant differences were found in magnesium and zinc levels.

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.