African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 775

Full Length Research Paper

Effects of coffee processing technologies on physico-chemical properties and sensory qualities of coffee

Kipkorir Richard Koskei*
  • Kipkorir Richard Koskei*
  • Institute Food Bioresources Technology, Dedan Kimathi University of Technology, P.O.Box 657-10100 Nyeri, Kenya.
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Muliro Patrick
  • Muliro Patrick
  • Department of Dairy and Food Science and Technology, Egerton University, P.O.Box 536-20115 Egerton, Kenya.
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Muhoho Simon
  • Muhoho Simon
  • Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, P.O.Box 62000 Nairobi, Kenya.
  • Google Scholar

  •  Received: 21 October 2014
  •  Accepted: 16 March 2015
  •  Published: 30 April 2015


The study aimed at comparing the effects of three coffee pulping methods on the physico-chemical properties and sensory qualities of coffee. The coffee cherries were processed by disc pulper, drum pulper and eco-pulper methods which varied on mode of operations and mucilage removal methods. The coffee parchment were dried to moisture content of 10 ± 1% and green coffee beans were evaluated for parameters including moisture content, mass, volume, density, pH, titratable acidity, protein, sucrose and lipids content of green coffee beans. The parameters such as moisture, mass, volume and density were determined by actual measurements. Protein was determined by Kjeldhal method, lipids were extracted by Soxhlet method and sucrose extracted and determined by HPLC. The pH showed some significant difference (p<0.05) between the treatments. There was no significant difference on other parameters such as mass, volume, density and titratable acidity, protein, lipids and sucrose. The processing methods showed similar levels on the scores of sensory attributes analyzed by qualified panelist and the scores varied between 7.0-10. The final quality was not significantly different between the processing methods and no defects and faults noted in the samples. It was concluded that the three processing methods do not vary on the levels of physico-chemical components of coffee and gives similar characteristics on sensory attributes and final quality of coffee beverage. 
Key words: Coffee processing, pulping methods, fermentation, physico-chemical composition, sensory quality.