alexa Nutritional Value of Coffee Made from a Mixture of Coffee Leaf and Spices Used in Ethiopia
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
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Research Article

Nutritional Value of Coffee Made from a Mixture of Coffee Leaf and Spices Used in Ethiopia

Yitayal AA1* and Tilahun RD2

1Kotebe Metropolitan University, Addis Ababa, Ethiopia

2Wolkite University,Gubrei, Wabe Bridge, Ethiopia

*Corresponding Author:
Yitayal AA
Kotebe Metropolitan University
Addis Ababa, Ethiopia
Tel: +251 11 660 0921
Fax: +251-475561837
E-mail: [email protected]

Received Date: July 13, 2017; Accepted Date: July 20, 2017; Published Date: July 27, 2017

Citation: Yitayal AA, Tilahun RD (2017) Nutritional Value of Coffee Made from a Mixture of Coffee Leaf and Spices Used in Ethiopia. J Nutr Food Sci 7:618. doi: 10.4172/2155-9600.1000618

Copyright: © 2017 Yitayal AA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



In the south western part of the Southern Nations, Nationalities and Peoples Region (SNNPR) in Ethiopia, coffee is prepared not only from coffee bean but also from a mixture of coffee leaf and spices; commonly practiced in Kaffa, Sheka and Bench-Maji zones. The purpose of this study was to determine the proximate and mineral compositions of the coffee and evaluate its nutritional and energy values. The American Public Health Association (APHA) methods were employed for the determination of pH, crude fat and minerals. The phenol sulphuric acid and the Kjeldahl procedures were used for the determination of total carbohydrate and protein, respectively. The amount of energy that could be obtained from the drink was estimated by taking the sum of the proportions of fat, carbohydrate and protein. The percent values were: carbohydrate 0.92 ± 0.21-2.04 ± 0.16, protein 0.19 ± 0.01-0.44 ± 0.02 and fat 2.43 ± 0.49-4.17 ± 0.30. Energy content was 96.05 ± 13.72-434.53 ± 18.33 kcal. Considerable amounts of K (619.29–1910.67), Na (2654.19–3671.61), Fe (4.70–8.57), Mg (33.98-97.45), Ca (24.99–59.58), Mn (0.91–1.58), Cu (0.09–0.24), Zn (0.42–0.78), N (286.48–710.00) and P (24.47–59.10) mg/L were obtained. The Na:K and Ca:P ratios are found to be 1.92–4.27 and 0.62–1.02, respectively. There exist significant differences in almost all the nutrients among the roasted and other types of coffee made from a mixture of coffee leaf and spices (P<0.05). Generally, the drink contains significant nutrients vital for energy and health. It could be used as a supplement to satisfy human nutrition needs (food additive) so that it would partially curb nutrition insecurity problems in and out of the region and the country, especially for coffee growing countries.


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