Assessment of the Effectiveness of Coffee De-mucilager and Driers for Physical and Sensorial Coffee Quality

Mikru Tesfa; Abrar Sualeh; Nigussie Mekonen

doi:doi:10.11648/j.wjfst.20210502.13

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Assessment of the Effectiveness of Coffee De-mucilager and Driers for Physical and Sensorial Coffee Quality

Mikru Tesfa, Abrar Sualeh, Nigussie Mekonen

Published in World Journal of Food Science and Technology (Volume 5, Issue 2)

Received: 6 April 2021 Accepted: 27 May 2021 Published: 16 June 2021

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Abstract

Coffee Arabica is an essential commodity to the livelihood of millions of Ethiopians and its quality has critical importance to the coffee industry. The objective of the present study was to evaluate the effect of newly introduced coffee post- harvest machineries and driers on coffee raw, cup and total quality as compared to the conventional processing methods. Different methods, such as normal fermentation (conventional) and drying in sun, normal fermentation and drying in artificial drier, normal fermentation dried in poly tunnel drier, demucilager pulped and dried in sun, demucilager pulped and dried in artificial drier and demucilager pulped dried in poly tunnel were used for coffee sample preparation. The experiment was conducted during the 2017/18 and 2018/19 cropping season at Limmu Kossa coffee plantation. Both raw and cup quality parameters were evaluated by a team of certified panelists at Jimma Agricultural Research Center (JARC) coffee processing and quality analysis laboratory and analyzed using completely Randomized Design (CRD). Physical coffee quality parameters such as Bean size, Bean shape and make, color and odor showed no statistically significant (P > 0.05) difference for all preparation methods. The highest values of cup quality parameters like Acidity (AC), astringency (AS), bitterness (BI), body (BO), flavor (FL) and overall quality (OAQ) were recorded for coffee samples prepared using demucilager pulper and dried in tunnel drier. Samples pulped by demucilager and dried in poly tunnel drier exhibited the highest values, 35.67, 47.50 and 83.17, for raw, cup and total quality, respectively. It seems important to further study the biochemical composion of samples prepared using in such new introduced demucilager and driers in the future.

Published in	World Journal of Food Science and Technology (Volume 5, Issue 2)
DOI	10.11648/j.wjfst.20210502.13
Page(s)	33-36
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Artificial Drier, Demucilager, Poly Tunnel Drier

References

[1]	Anwar Abasanbi. 2010. Assessment of coffee quality and its related problems in Jimma zone of Oromia regional state. M. Sc. Thesis, Jimma University, Ethiopia.
[2]	Abrar Sualeh and Negussie Mekonnen. 2015. Manual for Coffee Quality Laboratory ISBN: 978999446605410-8.
[3]	Behailu Wolde Senbet, Abrar Sualeh, Nigusie Mekonen and Solomon Endris. 2008. A review of coffee Processing and Quality Research in Ethiopia. In: Coffee Diversity and Knowledge. Ethiopian Institute of Agricultural Research, pp: 307-316.
[4]	Dessie Nure. 2008. Mapping quality profile of Ethiopian coffee by origin. In: Proceedings of a National Work Shop four decades of coffee research and development in Ethiopia. 14-17 August 2007, EIAR, Addis Ababa, Ethiopia. pp. 328-333.
[5]	EEA (European Environment Agency). 2001. Annual report on Ethiopian economy. 1999/2000, EEA, Addis Ababa, Ethiopia.
[6]	FAO/WFP. 2008. Special report FAO/WFP crop and food supply assessment mission to Ethiopia. 24 January 2008.
[7]	Mburu, J. K. 1999. Notes on coffee processing procedures and their influence on quality. Kenya coffee, 64 (750): 2861-2867.
[8]	Musebe, R. C. Agwenanda and M. Mekonnen, 2007. Primary Coffee Processing in Ethiopia: In Africa Crop Science Society; Africa Crop Science Conference Proceedings, 8: 1417-1421.
[9]	Sfredo M. A. Finzer J. R. D. and Limaverde J. R. (2005). Heat and mass transfer in coffee fruits drying. Journal of Food Engineering 70, 15-25.
[10]	Wintegens, J. N. 2004. Coffee: Growing, processing, sustainable production, a guide book for growers processors, traders, and researchers, WILEY - VCHVerlag GmbH & Co. KGaA, Weinheium.

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APA Style

Mikru Tesfa, Abrar Sualeh, Nigussie Mekonen. (2021). Assessment of the Effectiveness of Coffee De-mucilager and Driers for Physical and Sensorial Coffee Quality. World Journal of Food Science and Technology, 5(2), 33-36. https://doi.org/10.11648/j.wjfst.20210502.13

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ACS Style

Mikru Tesfa; Abrar Sualeh; Nigussie Mekonen. Assessment of the Effectiveness of Coffee De-mucilager and Driers for Physical and Sensorial Coffee Quality. World J. Food Sci. Technol. 2021, 5(2), 33-36. doi: 10.11648/j.wjfst.20210502.13

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AMA Style

Mikru Tesfa, Abrar Sualeh, Nigussie Mekonen. Assessment of the Effectiveness of Coffee De-mucilager and Driers for Physical and Sensorial Coffee Quality. World J Food Sci Technol. 2021;5(2):33-36. doi: 10.11648/j.wjfst.20210502.13

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@article{10.11648/j.wjfst.20210502.13,
  author = {Mikru Tesfa and Abrar Sualeh and Nigussie Mekonen},
  title = {Assessment of the Effectiveness of Coffee De-mucilager and Driers for Physical and Sensorial Coffee Quality},
  journal = {World Journal of Food Science and Technology},
  volume = {5},
  number = {2},
  pages = {33-36},
  doi = {10.11648/j.wjfst.20210502.13},
  url = {https://doi.org/10.11648/j.wjfst.20210502.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20210502.13},
  abstract = {Coffee Arabica is an essential commodity to the livelihood of millions of Ethiopians and its quality has critical importance to the coffee industry. The objective of the present study was to evaluate the effect of newly introduced coffee post- harvest machineries and driers on coffee raw, cup and total quality as compared to the conventional processing methods. Different methods, such as normal fermentation (conventional) and drying in sun, normal fermentation and drying in artificial drier, normal fermentation dried in poly tunnel drier, demucilager pulped and dried in sun, demucilager pulped and dried in artificial drier and demucilager pulped dried in poly tunnel were used for coffee sample preparation. The experiment was conducted during the 2017/18 and 2018/19 cropping season at Limmu Kossa coffee plantation. Both raw and cup quality parameters were evaluated by a team of certified panelists at Jimma Agricultural Research Center (JARC) coffee processing and quality analysis laboratory and analyzed using completely Randomized Design (CRD). Physical coffee quality parameters such as Bean size, Bean shape and make, color and odor showed no statistically significant (P > 0.05) difference for all preparation methods. The highest values of cup quality parameters like Acidity (AC), astringency (AS), bitterness (BI), body (BO), flavor (FL) and overall quality (OAQ) were recorded for coffee samples prepared using demucilager pulper and dried in tunnel drier. Samples pulped by demucilager and dried in poly tunnel drier exhibited the highest values, 35.67, 47.50 and 83.17, for raw, cup and total quality, respectively. It seems important to further study the biochemical composion of samples prepared using in such new introduced demucilager and driers in the future.},
 year = {2021}
}

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TY  - JOUR
T1  - Assessment of the Effectiveness of Coffee De-mucilager and Driers for Physical and Sensorial Coffee Quality
AU  - Mikru Tesfa
AU  - Abrar Sualeh
AU  - Nigussie Mekonen
Y1  - 2021/06/16
PY  - 2021
N1  - https://doi.org/10.11648/j.wjfst.20210502.13
DO  - 10.11648/j.wjfst.20210502.13
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 33
EP  - 36
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20210502.13
AB  - Coffee Arabica is an essential commodity to the livelihood of millions of Ethiopians and its quality has critical importance to the coffee industry. The objective of the present study was to evaluate the effect of newly introduced coffee post- harvest machineries and driers on coffee raw, cup and total quality as compared to the conventional processing methods. Different methods, such as normal fermentation (conventional) and drying in sun, normal fermentation and drying in artificial drier, normal fermentation dried in poly tunnel drier, demucilager pulped and dried in sun, demucilager pulped and dried in artificial drier and demucilager pulped dried in poly tunnel were used for coffee sample preparation. The experiment was conducted during the 2017/18 and 2018/19 cropping season at Limmu Kossa coffee plantation. Both raw and cup quality parameters were evaluated by a team of certified panelists at Jimma Agricultural Research Center (JARC) coffee processing and quality analysis laboratory and analyzed using completely Randomized Design (CRD). Physical coffee quality parameters such as Bean size, Bean shape and make, color and odor showed no statistically significant (P > 0.05) difference for all preparation methods. The highest values of cup quality parameters like Acidity (AC), astringency (AS), bitterness (BI), body (BO), flavor (FL) and overall quality (OAQ) were recorded for coffee samples prepared using demucilager pulper and dried in tunnel drier. Samples pulped by demucilager and dried in poly tunnel drier exhibited the highest values, 35.67, 47.50 and 83.17, for raw, cup and total quality, respectively. It seems important to further study the biochemical composion of samples prepared using in such new introduced demucilager and driers in the future.
VL  - 5
IS  - 2
ER  -

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Author Information

Mikru Tesfa

College of Agriculture, Food and Climate Science, Injibara University, Injibara, Ethiopia
Abrar Sualeh

Jimma Agricultural Research Centre (JARC), Jimma, Ethiopia
Nigussie Mekonen

Jimma Agricultural Research Centre (JARC), Jimma, Ethiopia

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APA Style

Mikru Tesfa, Abrar Sualeh, Nigussie Mekonen. (2021). Assessment of the Effectiveness of Coffee De-mucilager and Driers for Physical and Sensorial Coffee Quality. World Journal of Food Science and Technology, 5(2), 33-36. https://doi.org/10.11648/j.wjfst.20210502.13

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ACS Style

Mikru Tesfa; Abrar Sualeh; Nigussie Mekonen. Assessment of the Effectiveness of Coffee De-mucilager and Driers for Physical and Sensorial Coffee Quality. World J. Food Sci. Technol. 2021, 5(2), 33-36. doi: 10.11648/j.wjfst.20210502.13

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AMA Style

Mikru Tesfa, Abrar Sualeh, Nigussie Mekonen. Assessment of the Effectiveness of Coffee De-mucilager and Driers for Physical and Sensorial Coffee Quality. World J Food Sci Technol. 2021;5(2):33-36. doi: 10.11648/j.wjfst.20210502.13

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@article{10.11648/j.wjfst.20210502.13,
  author = {Mikru Tesfa and Abrar Sualeh and Nigussie Mekonen},
  title = {Assessment of the Effectiveness of Coffee De-mucilager and Driers for Physical and Sensorial Coffee Quality},
  journal = {World Journal of Food Science and Technology},
  volume = {5},
  number = {2},
  pages = {33-36},
  doi = {10.11648/j.wjfst.20210502.13},
  url = {https://doi.org/10.11648/j.wjfst.20210502.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20210502.13},
  abstract = {Coffee Arabica is an essential commodity to the livelihood of millions of Ethiopians and its quality has critical importance to the coffee industry. The objective of the present study was to evaluate the effect of newly introduced coffee post- harvest machineries and driers on coffee raw, cup and total quality as compared to the conventional processing methods. Different methods, such as normal fermentation (conventional) and drying in sun, normal fermentation and drying in artificial drier, normal fermentation dried in poly tunnel drier, demucilager pulped and dried in sun, demucilager pulped and dried in artificial drier and demucilager pulped dried in poly tunnel were used for coffee sample preparation. The experiment was conducted during the 2017/18 and 2018/19 cropping season at Limmu Kossa coffee plantation. Both raw and cup quality parameters were evaluated by a team of certified panelists at Jimma Agricultural Research Center (JARC) coffee processing and quality analysis laboratory and analyzed using completely Randomized Design (CRD). Physical coffee quality parameters such as Bean size, Bean shape and make, color and odor showed no statistically significant (P > 0.05) difference for all preparation methods. The highest values of cup quality parameters like Acidity (AC), astringency (AS), bitterness (BI), body (BO), flavor (FL) and overall quality (OAQ) were recorded for coffee samples prepared using demucilager pulper and dried in tunnel drier. Samples pulped by demucilager and dried in poly tunnel drier exhibited the highest values, 35.67, 47.50 and 83.17, for raw, cup and total quality, respectively. It seems important to further study the biochemical composion of samples prepared using in such new introduced demucilager and driers in the future.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Assessment of the Effectiveness of Coffee De-mucilager and Driers for Physical and Sensorial Coffee Quality
AU  - Mikru Tesfa
AU  - Abrar Sualeh
AU  - Nigussie Mekonen
Y1  - 2021/06/16
PY  - 2021
N1  - https://doi.org/10.11648/j.wjfst.20210502.13
DO  - 10.11648/j.wjfst.20210502.13
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 33
EP  - 36
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20210502.13
AB  - Coffee Arabica is an essential commodity to the livelihood of millions of Ethiopians and its quality has critical importance to the coffee industry. The objective of the present study was to evaluate the effect of newly introduced coffee post- harvest machineries and driers on coffee raw, cup and total quality as compared to the conventional processing methods. Different methods, such as normal fermentation (conventional) and drying in sun, normal fermentation and drying in artificial drier, normal fermentation dried in poly tunnel drier, demucilager pulped and dried in sun, demucilager pulped and dried in artificial drier and demucilager pulped dried in poly tunnel were used for coffee sample preparation. The experiment was conducted during the 2017/18 and 2018/19 cropping season at Limmu Kossa coffee plantation. Both raw and cup quality parameters were evaluated by a team of certified panelists at Jimma Agricultural Research Center (JARC) coffee processing and quality analysis laboratory and analyzed using completely Randomized Design (CRD). Physical coffee quality parameters such as Bean size, Bean shape and make, color and odor showed no statistically significant (P > 0.05) difference for all preparation methods. The highest values of cup quality parameters like Acidity (AC), astringency (AS), bitterness (BI), body (BO), flavor (FL) and overall quality (OAQ) were recorded for coffee samples prepared using demucilager pulper and dried in tunnel drier. Samples pulped by demucilager and dried in poly tunnel drier exhibited the highest values, 35.67, 47.50 and 83.17, for raw, cup and total quality, respectively. It seems important to further study the biochemical composion of samples prepared using in such new introduced demucilager and driers in the future.
VL  - 5
IS  - 2
ER  -

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