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African
Journal of Agricultural Research Vol. 2(12), pp. 698-699, December, 2007
ISSN 1991- 637X© 2007 Academic Journals
Short Communication
Drying process and Ghanaian green
coffee quality crude protein, pH and caffeine levels
Samuel Tetteh
Lowor*, Franklin Manu Amoah and Kwabena Opoku-Ameyaw
Cocoa Research Institute of Ghana, P. O. Box 8, Akim Tafo. Ghana.
*Corresponding author. E-mail:
slowor2@yahoo.co.uk
Accepted 10 November, 2007
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Green coffee beans
were
dried using three methods (drying on raised
platform, drying on polythene sheet kept
on ground and drying on concrete floor)
at three different densities (20, 30
and 40 Kg/m²). All drying methods
and densities had no effect on % crude protein and caffeine levels while
strongly affected the pH of dried beans.
Drying on concrete floor at 40 kg/m² density
yielded a significantly lower pH.
Key words:
Green coffee, pH, crude protein and caffeine. |
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