Journal of the Ghana Science Association

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The Effects of Drying Process on Quality of Ghanaian Green Coffee. II Carbohydrates, Total

ST Lower, FM Amoah, P Adu-Yeboah


Chemical evaluations on the soluble sugars, water and methanol soluble phenolics as well as the total chlorogenic acid (CGA) were carried out on green coffee beans (Coffea canephora var robusta) dried (on raised platform, polythene sheet and on concrete floor) at three density levels (20 Kg/m², 30 Kg/m²and 40 Kg/m²). Even though the method of processing green coffee bean has been documented as affecting the level of CGA and other phenolics in the green coffee beans, no such relationship was observed in this research project involving the three treatments in the dry processing method. The implications for dry processing of coffee beans in Ghana are discussed.

Journal of the Ghana Science Association Vol. 10 (2) 2008: pp. 129-133
AJOL African Journals Online