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

摘要

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.