Effect of Coffee Grounds' Residue on the Growth and Chlorophyll Content of Korean Wheat Sprout

Abstract

Wheat sprout (Triticum aestivum) shows excellent nutritional and health effects due to the contents in amino acids, minerals, and other nutrients rich in chlorophyll and vitamins. In this study, spent coffee grounds were used to cultivate the wheat sprout for 12 day. An amount of 0%, 20%, 40%, 60%, 80%, and 100% (w/w, based on commercial sterile soil media) spent coffee grounds were used under the same conditions. Total length and weight of wheat sprout, aboveand below-ground length and weight, and the chloropyll contents were compared. Soil media were analyzed before and after wheat cultivation, showing that 40% and 60% (w/w) coffee media promoted wheat growth in view of length and weight. Chlorophyll contents in each group showed almost constant values, while 100% (w/w) coffee media led to a slight decrease. In conclusion, spent coffee grounds stimulated wheat growth, showing nearly stable contents of chlorophyll.

Investigation of the sound-absorbing performances of pure coffee grounds

“…Coffee grounds are composed of cellulose, hemicellulose, and lignin; they are rich in protein and sugar (Ballesteros et al 2014). Recycled coffee grounds are actively being studied for use as compost (Ryu et al 2014), bio-adsorbents (Castillo et al 2020), and biodiesel (Abomohra et al 2021). In addition, applications in building materials, such as bricks (Velasco et al 2016) and insulation materials, are active fields of research (Lachheb et al 2019).…”