Prospect of Fe non-heme on coffee flour made from solid coffee waste: Mini review

Abstract

Coffee flour (CF) from coffee pulp or husk, solid waste of coffee processing have launched in Canada since 2015. This product is claimed as certified of gluten-free, vegan, kosher, paleo, and non-GMO. Coffe flour is stated to contain three times Fe content than fresh spinach (Spinacia oleracea L.). Several receipts of cookies, donuts, and cakes using CF has been introduced as wheat flour substitution. However, the scientific publication of CF impact for health does not appear until August 2018 yet. A review has been carried out using data on Google with a maximum publication age of 15 yr. This Fe non-heme prospect is allegedly unable to be absorbed optimally by the organism. Coffee pulp and husk contain an inhibitor, such as caffeine, polyphenol, calcium, dietary fiber, manganese, magnesium, and zinc; which detain Fe absorption. On the other hand, the promoter/enhancer of Fe absorption such as vitamin C, vitamin A, and amino acid was decreased in CF processing. Several types of research have to be conducted to tackle this problem in Faculty of Medicine and Faculty of Agriculture and Animal Husbandry University Muhammadyah of Malang, Indonesia.

Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread

“…The most common trouble possibly arise in frozen dough is altered texture and/or taste during freezing and storage process (Maity;Saxena;Raju, 2018). Adding cryoprotectant protects capillaries from crystal formulation during icing and thawing process (Maity;Saxena;Raju, 2018;Seetapan et al, 2015), while involving resistant fibers -like inulin and oat -helps to prevent staleness due to freezing (Adams;Ragaee;Abdel-aal, 2017;Setyobudi et al, 2019).…”

Dietary Fiber and Antioxidant Activity of Gluten-Free Cookies With Coffee Cherry Flour Addition

“…The previous study reported that coffee husk and coffee pulp had been used as non-food ingredients, such as for compost, bio absorbents, bioethanol production or caffeine extraction (GURRAM et al, 2016;MURTHY, NAIDU, 2012;SETYOBUDI, et al, 2018). Whereas coffee husk and coffee pulp have great potential as a functional food ingredient (SETYOBUDI et al, 2019) due to its components contained such as of proteins (8 % to 11 %), lipids (0.5 % to 3 %), minerals (3 % to 7 %), carbohydrates (58 % to 85 %), reducing sugars (14 %), caffeine (~1 %), and tannin (~5 %) and 0.2 mg g −1 to 1.9 mg g −1 of 5-O-caffeoylquinic acid compound, the main phenolic compound found in Arabica and Robusta coffee (FRANCA, OLIVEIRA, 2009;MULLEN et al, 2013). Some of the studies that have been conducted to utilize coffee husk as a dietary fiber ingredient (BENITEZ et al, 2019), a food supplement (ESQUIVEL, JIMÉNEZ, 2012;BLINOVÁ, L. et al, 2017); an antioxidant and anti-bacterial (MURTHY et al, 2012;DUANGJAI et al, 2016).…”

Renewable Energy Technologies for Economic Development

“…Coffee processing solid waste (pulps and husks) further increases the added value when processed as additional food ingredients. Setyobudi et al [28], Mindarti, et al [29] suggested that coffee husks and pulps be transformed into functional food, namely coffee cherry flour (CCF). Damat et al [30] stated that CCF has a positive impact because it increases the dietary fiber and antioxidant activity in cookies made from gluten-free ingredients.…”