African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 924

Article in Press

Sensory Evaluation, Proximate and Mineral Composition of Beverage Prepared from Matured Coffee Leaves Growing in Different areas of Ethiopia

Addisu Woldesenebet Eromo, Tarekegne Brehanu,, Kelbesa Urga ,Mekuria Tadessa and Geremew Tassew weledesemayat

  •  Received: 24 July 2018
  •  Accepted: 10 September 2020
Ethiopia is the inventive land of coffee plant; its matured coffee leaf infusion is a vital traditional drink for many consumers in some rural districts of the country. Currently, its popularity has been spreading in different parts among the Ethiopia. The aim of this study was to evaluate sensory quality, proximate and mineral composition of matured coffee leaves from recognized coffee growing areas of Sidama zone (Shambadino and Yrgalem), Kambate -Tembaro zone (Hadero-Tunto zuriya and kechebira), and Harari regions (West and East Hararge) of Ethiopia. About six coffee leaf samples were randomly harvested from different coffee growing area for sensory, proximate composition and main element evaluation. Result showed that, the proximate composition (%) in the studied samples ranged from (14.43) to (18.98) for protein, (8.821) to (12.41±0.23) for ash, (4.5) to (12.5±2.12) for crude fat, (17.15) to (20.01±0.70) for fiber contents. The composition of main elements in the present samples of coffee plant leaves ranged from (124.16±4.47) to (174.5) mg/100g for calcium, (2.76±0.24) to (93.42±3.41) mg/100g for iron and (9.5) to (79.98) mg/100g for that of magnesium. Similarly, the sensory attributes of the coffee leaf infusions were evaluated by trained panels and all the tasted attributes were found to be accepted. In conclusion, matured coffee leaf has a good source of main minerals, proximate and sensory characteristics, hence it might have alternative coffee beverage and indorsed for further usage of new product development.

Keywords: coffee leaves, beverage, sensory attributes, proximate, minerals