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coffee</title> <meta name="description" content="Search results for: coffee"> <meta name="keywords" content="coffee"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" 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class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="coffee"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 115</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: coffee</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">115</span> Effect of Brewing on the Bioactive Compounds of Coffee</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ceyda%20Dadali">Ceyda Dadali</a>, <a href="https://publications.waset.org/abstracts/search?q=Ye%C5%9Fim%20Elmaci"> Yeşim Elmaci</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Coffee was introduced as an economic crop during the fifteenth century; nowadays it is the most important food commodity ranking second after crude oil. Desirable sensory properties make coffee one of the most often consumed and most popular beverages in the world. The coffee preparation method has a significant effect on flavor and composition of coffee brews. Three different extraction methodologies namely decoction, infusion and pressure methods have been used for coffee brew preparation. Each of these methods is related to specific granulation (coffee grind) of coffee powder, water-coffee ratio temperature and brewing time. Coffee is a mixture of 1500 chemical compounds. Chemical composition of coffee highly depends on brewing methods, coffee bean species and roasting time-temperature. Coffee contains a wide number of very important bioactive compounds, such as diterpenes: cafestol and kahweol, alkaloids: caffeine, theobromine and trigonelline, melanoidins, phenolic compounds. The phenolic compounds of coffee include chlorogenic acids (quinyl esters of hidroxycinnamic acids), caffeic, ferulic, p-coumaric acid. In coffee caffeoylquinic acids, feruloylquinic acids and di-caffeoylquinic acids are three main groups of chlorogenic acids constitues 6% -10% of dry weight of coffee. The bioavailability of chlorogenic acids in coffee depends on the absorption and metabolization to biomarkers in individuals. Also, the interaction of coffee polyphenols with other compounds such as dietary proteins affects the biomarkers. Since bioactive composition of coffee depends on brewing methods effect of coffee brewing method on bioactive compounds of coffee will be discussed in this study. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bioactive%20compounds%20of%20coffee" title="bioactive compounds of coffee">bioactive compounds of coffee</a>, <a href="https://publications.waset.org/abstracts/search?q=biomarkers" title=" biomarkers"> biomarkers</a>, <a href="https://publications.waset.org/abstracts/search?q=coffee%20brew" title=" coffee brew"> coffee brew</a>, <a href="https://publications.waset.org/abstracts/search?q=effect%20of%20brewing" title=" effect of brewing "> effect of brewing </a> </p> <a href="https://publications.waset.org/abstracts/81620/effect-of-brewing-on-the-bioactive-compounds-of-coffee" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/81620.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">196</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">114</span> Determination of the Element Contents in Turkish Coffee and Effect of Sugar Addition</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20M.%20Fercan">M. M. Fercan</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20S.%20Kipcak"> A. S. Kipcak</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20Dere%20Ozdemir"> O. Dere Ozdemir</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20B.%20Piskin"> M. B. Piskin</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Moroydor%20Derun"> E. Moroydor Derun</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Coffee is a widely consumed beverage with many components such as caffeine, flavonoids, phenolic compounds, and minerals. Coffee consumption continues to increase due to its physiological effects, its pleasant taste, and aroma. Robusta and Arabica are two basic types of coffee beans. The coffee bean used for Turkish coffee is Arabica. There are many elements in the structure of coffee and have various effect on human health such as Sodium (Na), Boron (B), Magnesium (Mg) and Iron (Fe). In this study, the amounts of Mg, Na, Fe, and B contents in Turkish coffee are determined and effect of sugar addition is investigated for conscious consumption. The analysis of the contents of coffees was determined by using inductively coupled plasma optical emission spectrometry (ICP-OES). From the results of the experiments the Mg, Na, Fe and B contents of Turkish coffee after sugar addition were found as 19.83, 1.04, 0.02, 0.21 ppm, while without using sugar these concentrations were found 21.46, 0.81, 0.008 and 0.16 ppm. In addition, element contents were calculated for 1, 3 and 5 cups of coffee in order to investigate the health effects. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=health%20effect" title="health effect">health effect</a>, <a href="https://publications.waset.org/abstracts/search?q=ICP-OES" title=" ICP-OES"> ICP-OES</a>, <a href="https://publications.waset.org/abstracts/search?q=sugar" title=" sugar"> sugar</a>, <a href="https://publications.waset.org/abstracts/search?q=Turkish%20coffee" title=" Turkish coffee"> Turkish coffee</a> </p> <a href="https://publications.waset.org/abstracts/36877/determination-of-the-element-contents-in-turkish-coffee-and-effect-of-sugar-addition" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/36877.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">498</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">113</span> Analysis of Total Acid in Arabica Coffee Beans after Fermentation with Ohmic Technology</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Reta">Reta</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Coffee is widely consumed not only because of its typical taste, but coffee has antioxidant properties because of its polyphenols, and it stimulates brain's performance. The main problem with the consumption of coffee is its content of caffeine. Caffeine, when consumed in excess, can increase muscle tension, stimulate the heart, and increase the secretion of gastric acid. In this research, we applied ohmic-based fermentation technology, which is specially designed to mimic the stomach. We used Arabica coffee, which although cheaper than Luwak coffee, has high acidity, which needs to be reduced. Hence, we applied the ohmic technology, varied the time and temperature of the process and measured the total acidity of the coffee to determine optimum fermentation conditions. Results revealed total acidity of the coffee varied with fermentation conditions; 0.32% at 400C and 12 hr, and 0.52% at 400C and 6 hr. The longer the fermentation, the lower was the acidity. The acidity of the mongoose-fermented (natural fermentation) beans was 2.34%, which is substantially higher than the acidity of the ohmic samples. Ohmic-based fermentation technology, therefore, offers improvements in coffee quality, and this is discussed to highlight the potential of ohmic technology in coffee processing. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ohmic%20technology" title="ohmic technology">ohmic technology</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=coffee%20quality" title=" coffee quality"> coffee quality</a>, <a href="https://publications.waset.org/abstracts/search?q=Arabica%20coffee" title=" Arabica coffee"> Arabica coffee</a> </p> <a href="https://publications.waset.org/abstracts/56713/analysis-of-total-acid-in-arabica-coffee-beans-after-fermentation-with-ohmic-technology" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/56713.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">342</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">112</span> Discrimination between Defective and Non-Defective Coffee Beans Using a Laser Prism Spectrometer</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Belay">A. Belay</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20Kebede"> B. Kebede</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The concentration- and temperature-dependent refractive indices of solutions extracted from defective and non-defective coffee beans have been investigated using a He–Ne laser. The refractive index has a linear relationship with the presumed concentration of the coffee solutions in the range of 0.5–3%. Higher and lower values of refractive index were obtained for immature and non-defective coffee beans, respectively. The Refractive index of bean extracts can be successfully used to separate defective from non-defective beans. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=coffee%20extract" title="coffee extract">coffee extract</a>, <a href="https://publications.waset.org/abstracts/search?q=refractive%20index" title=" refractive index"> refractive index</a>, <a href="https://publications.waset.org/abstracts/search?q=temperature%20dependence" title=" temperature dependence"> temperature dependence</a> </p> <a href="https://publications.waset.org/abstracts/150652/discrimination-between-defective-and-non-defective-coffee-beans-using-a-laser-prism-spectrometer" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/150652.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">150</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">111</span> Phytoremediation Waste Processing of Coffee in Various Concentration of Organic Materials Plant Using Kiambang</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Siti%20Aminatu%20Zuhria">Siti Aminatu Zuhria</a> </p> <p class="card-text"><strong>Abstract:</strong></p> On wet coffee processing can improve the quality of coffee, but the coffee liquid waste that can pollute the environment. Liquid waste a lot of coffee resulting from the stripping and washing the coffee. This research will be carried out the process of handling liquid waste stripping coffee from the coffee skin with media phytoremediation using plants kiambang. The purpose of this study was to determine the characteristics of the coffee liquid waste and plant phytoremediation kiambang as agent in various concentrations of liquid waste coffee as well as determining the most optimal concentration in the improved quality of waste water quality standard approach. This research will be conducted through two stages, namely the preliminary study and the main study. In a preliminary study aims to determine the ability of the plant life kiambang as phytoremediation agent in the media well water, distilled water and liquid waste coffee. The main study will be conducted wastewater dilution and coffee will be obtained COD concentration variations. Results are expected at this research that can determine the ability of plants kiambang as an agent for phytoremediation in wastewater treatment with various concentrations of waste and the most optimal concentration in the improved quality of waste water quality standard approach. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=wet%20coffee%20processing" title="wet coffee processing">wet coffee processing</a>, <a href="https://publications.waset.org/abstracts/search?q=phytoremediation" title=" phytoremediation"> phytoremediation</a>, <a href="https://publications.waset.org/abstracts/search?q=Kiambang%20plant" title=" Kiambang plant"> Kiambang plant</a>, <a href="https://publications.waset.org/abstracts/search?q=variation%20%20concentration%20liquid%20waste" title=" variation concentration liquid waste"> variation concentration liquid waste</a> </p> <a href="https://publications.waset.org/abstracts/63378/phytoremediation-waste-processing-of-coffee-in-various-concentration-of-organic-materials-plant-using-kiambang" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/63378.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">305</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">110</span> The Impact of Coffee Consumption to Body Mass Index and Body Composition</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.L.%20Tamm">A.L. Tamm</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20%C5%A0ott"> N. Šott</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20J%C3%BCrim%C3%A4e"> J. Jürimäe</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20L%C3%A4tt"> E. Lätt</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Orav"> A. Orav</a>, <a href="https://publications.waset.org/abstracts/search?q=%C3%9C.%20Parm"> Ü. Parm</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Coffee is one of the most frequently consumed beverages in the world but still its effects on human organism are not completely understood. Coffee has also been used as a method for weight loss, but its effectiveness has not been proved. There is also not similar comprehension in classifying overweight in choosing between body mass index (BMI) and fat percentage (fat%). The aim of the study was to determine associations between coffee consumption and body composition. Secondly, to detect which measure (BMI or fat%) is more accurate to use describing overweight. Altogether 103 persons enrolled the study and divided into three groups: coffee non-consumers (n=39), average coffee drinkers, who consumed 1 to 4 cups (1 cup = ca 200ml) of coffee per day (n=40) and excessive coffee consumers, who drank at least five cups of coffee per day (n=24). Body mass (medical electronic scale, A&D Instruments, Abingdon, UK) and height (Martin metal anthropometer to the nearest 0.1 cm) were measured and BMI calculated (kg/m2). Participants´ body composition was detected with dual energy X-ray absorptiometry (DXA, Hologic) and general data (history of chronic diseases included) and information about coffee consumption, and physical activity level was collected with questionnaires. Results of the study showed that excessive coffee consumption was associated with increased fat-free mass. It could be foremost due to greater physical activity level in school time or greater (not significant) male proportion in excessive coffee consumers group. For estimating the overweight the fat% in comparison to BMI recommended, as it gives more accurate results evaluating chronical disease risks. In conclusion coffee consumption probably does not affect body composition and for estimating the body composition fat% seems to be more accurate compared with BMI. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=body%20composition" title="body composition">body composition</a>, <a href="https://publications.waset.org/abstracts/search?q=body%20fat%20percentage" title=" body fat percentage"> body fat percentage</a>, <a href="https://publications.waset.org/abstracts/search?q=body%20mass%20index" title=" body mass index"> body mass index</a>, <a href="https://publications.waset.org/abstracts/search?q=coffee%20consumption" title=" coffee consumption"> coffee consumption</a> </p> <a href="https://publications.waset.org/abstracts/28785/the-impact-of-coffee-consumption-to-body-mass-index-and-body-composition" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28785.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">420</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">109</span> Disposable Coffee Cups Recycling</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sasan%20Mohammadi">Sasan Mohammadi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Due to our passion for coffee, we use 16 billion throwaway coffee cups yearly. Coffee lovers throughout the globe have discovered the hard way that their paper cups are not recyclable, despite what coffee businesses have repeatedly assured them [1] A disposable, single-use coffee cup comprises a paper and polyethylene layer. Polyethylene is a typical material used to fill a coffee cup's inside to keep its structure and provide water and heat resistance. In addition, the polyethylene layer prevents recycling since it is difficult to separate the plastic liner from the paper layer [2]. In addition, owing to the plastic membrane lining many of these cups, they cannot be recycled and may take up to 30 years to biodegrade [3]. Most of researcher try to separate plastic part ,but it is not economical and easy.For this purposes,it is not yet happen. In our research we don't separate plastic, just we make a homogeneous pulp with cold water.then fix it in mold and dry it,after completely drying cycle we heated the product in 100 degree of centigrade this cause a sintering effect by plastic particle between paper fibers.This method increase 30 percent the strength of product.This product has a good sound proof and thermal isolation. This means we can use it as insulator.with low density we can control the the density by percentage of air solved in pulp. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=recycling" title="recycling">recycling</a>, <a href="https://publications.waset.org/abstracts/search?q=disposable%20coffee%20cup" title=" disposable coffee cup"> disposable coffee cup</a>, <a href="https://publications.waset.org/abstracts/search?q=insolator" title=" insolator"> insolator</a>, <a href="https://publications.waset.org/abstracts/search?q=low%20density" title=" low density"> low density</a> </p> <a href="https://publications.waset.org/abstracts/165111/disposable-coffee-cups-recycling" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/165111.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">77</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">108</span> Stability Analysis of Green Coffee Export Markets of Ethiopia: Markov-Chain Analysis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gabriel%20Woldu">Gabriel Woldu</a>, <a href="https://publications.waset.org/abstracts/search?q=Maria%20Sassi"> Maria Sassi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Coffee performs a pivotal role in Ethiopia's GDP, revenue, employment, domestic demand, and export earnings. Ethiopia's coffee production and exports show high variability in the amount of production and export earnings. Despite being the continent's fifth-largest coffee producer, Ethiopia has not developed its ability to shine as a major exporter in the globe's green coffee exports. Ethiopian coffee exports were not stable and had high volume and earnings fluctuations. The main aim of this study was to analyze the dynamics of the export of coffee variation to different importing nations using a first-order Markov Chain model. 14 years of time-series data has been used to examine the direction and structural change in the export of coffee. A compound annual growth rate (CAGR) was used to determine the annual growth rate in the coffee export quantity, value, and per-unit price over the study period. The major export markets for Ethiopian coffee were Germany, Japan, and the USA, which were more stable, while countries such as France, Italy, Belgium, and Saudi Arabia were less stable and had low retention rates for Ethiopian coffee. The study, therefore, recommends that Ethiopia should again revitalize its market to France, Italy, Belgium, and Saudi Arabia, as these countries are the major coffee-consuming countries in the world to boost its export stake to the global coffee markets in the future. In order to further enhance export stability, the Ethiopian Government and other stakeholders in the coffee sector should have to work on reducing the volatility of coffee output and exports in order to improve production and quality efficiency, so that stabilize markets as well as to make the product attractive and price competitive in the importing countries. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=coffee" title="coffee">coffee</a>, <a href="https://publications.waset.org/abstracts/search?q=CAGR" title=" CAGR"> CAGR</a>, <a href="https://publications.waset.org/abstracts/search?q=Markov%20chain" title=" Markov chain"> Markov chain</a>, <a href="https://publications.waset.org/abstracts/search?q=direction%20of%20trade" title=" direction of trade"> direction of trade</a>, <a href="https://publications.waset.org/abstracts/search?q=Ethiopia" title=" Ethiopia"> Ethiopia</a> </p> <a href="https://publications.waset.org/abstracts/130336/stability-analysis-of-green-coffee-export-markets-of-ethiopia-markov-chain-analysis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/130336.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">138</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">107</span> Soil Nutrient Management Implications of Growing Food Crops within the Coffee Gardens</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Pennuel%20P.%20Togonave">Pennuel P. Togonave</a>, <a href="https://publications.waset.org/abstracts/search?q=Bartholomew%20S.%20Apis"> Bartholomew S. Apis</a>, <a href="https://publications.waset.org/abstracts/search?q=Emma%20Kiup"> Emma Kiup</a>, <a href="https://publications.waset.org/abstracts/search?q=Gure%20Tumae"> Gure Tumae</a>, <a href="https://publications.waset.org/abstracts/search?q=Johannes%20Pakatul"> Johannes Pakatul</a>, <a href="https://publications.waset.org/abstracts/search?q=Michael%20Webb"> Michael Webb</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Interplanting food crops in coffee gardens has increased in recent years. The purpose of this study was to quantify the nutrient management implications of growing food crops within the coffee garden and to investigate the sustainability of this practice through field surveys in two accessible sites (Asaro and Bena) and two remote sites (Marawaka and Baira), in Eastern Highlands Province of Papua New Guinea. Coffee gardens were selected at each site and surveys were conducted to assess the status of intercropping in each of the smallholder coffee gardens. Food crops in the coffee gardens were sampled for nutrient analysis Survey results indicate intercropping as a common practice in coffee gardens and entailed mixed cropping of food crops in an irregular pattern and spacing. More than 40% of the farmers used 40-60% of their total coffee garden area for intercropping. In remote sites, more than 50% of the coffee garden areas closest to the house were intercropped with food crops compared to 40% of inaccessible sites. In both remote and accessible sites, the most common intercropped food crops were 90% banana (Musa spp) varieties and 50% sugarcane (Saccharum spp). Nutrient analysis of the by-products and residuals of some common intercrops shows the potential to replenish the coffee plant's deficient nutrients like Potassium, Magnesium, Phosphorus, Boron and Zinc. Intercropping of coffee gardens is increasing due to land pressure, marketing opportunities, food security and labor supply <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=by-products" title="by-products">by-products</a>, <a href="https://publications.waset.org/abstracts/search?q=coffee" title=" coffee"> coffee</a>, <a href="https://publications.waset.org/abstracts/search?q=crops" title=" crops"> crops</a>, <a href="https://publications.waset.org/abstracts/search?q=intercropping" title=" intercropping"> intercropping</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrients" title=" nutrients"> nutrients</a>, <a href="https://publications.waset.org/abstracts/search?q=soil" title=" soil"> soil</a> </p> <a href="https://publications.waset.org/abstracts/167007/soil-nutrient-management-implications-of-growing-food-crops-within-the-coffee-gardens" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/167007.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">81</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">106</span> Improving the Supply Chain of Vietnamese Coffee in Buon Me Thuot City, Daklak Province, Vietnam to Achieve Sustainability</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Giang%20Ngo%20Tinh%20Nguyen">Giang Ngo Tinh Nguyen</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Agriculture plays an important role in the economy of Vietnam and coffee is one of most crucial agricultural commodities for exporting but the current farming methods and processing infrastructure could not keep up with the development of the sector. There are many catastrophic impacts on the environment such as deforestation; soil degradation that leads to a decrease in the quality of coffee beans. Therefore, improving supply chain to develop the cultivation of sustainable coffee is one of the most important strategies to boost the coffee industry and create a competitive advantage for Vietnamese coffee in the worldwide market. If all stakeholders in the supply chain network unite together; the sustainable production of coffee will be scaled up and the future of coffee industry will be firmly secured. Buon Ma Thuot city, Dak Lak province is the principal growing region for Vietnamese coffee which accounted for a third of total coffee area in Vietnam. It plays a strategically crucial role in the development of sustainable Vietnamese coffee. Thus, the research is to improve the supply chain of sustainable Vietnamese coffee production in Buon Ma Thuot city, Dak Lak province, Vietnam for the purpose of increasing the yields and export availability as well as helping coffee farmers to be more flexible in an ever-changing market situation. It will help to affirm Vietnamese coffee brand when entering international market; improve the livelihood of farmers and conserve the environment of this area. Besides, after analyzing the data, a logistic regression model is established to explain the relationship between the dependent variable and independent variables to help sustainable coffee organizations forecast the probability of farmer will be having a sustainable certificate with their current situation and help them choose promising candidates to develop sustainable programs. It investigates opinions of local farmers through quantitative surveys. Qualitative interviews are also used to interview local collectors and staff of Trung Nguyen manufacturing company to have an overview of the situation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=supply%20chain%20management" title="supply chain management">supply chain management</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainable%20agricultural%20development" title=" sustainable agricultural development"> sustainable agricultural development</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainable%20coffee" title=" sustainable coffee"> sustainable coffee</a>, <a href="https://publications.waset.org/abstracts/search?q=Vietnamese%20coffee" title=" Vietnamese coffee"> Vietnamese coffee</a> </p> <a href="https://publications.waset.org/abstracts/65910/improving-the-supply-chain-of-vietnamese-coffee-in-buon-me-thuot-city-daklak-province-vietnam-to-achieve-sustainability" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/65910.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">448</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">105</span> The Influence of Incorporating Coffee Grounds on Enhancing the Engineering Properties of Expansive Soils: Experimental Approach and Optimization</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bencheikh%20Messaouda">Bencheikh Messaouda</a>, <a href="https://publications.waset.org/abstracts/search?q=Aidoud%20Assia"> Aidoud Assia</a>, <a href="https://publications.waset.org/abstracts/search?q=Salima%20Boukour"> Salima Boukour</a>, <a href="https://publications.waset.org/abstracts/search?q=Benamara%20Fatima%20Zohra"> Benamara Fatima Zohra</a>, <a href="https://publications.waset.org/abstracts/search?q=Boukhatem%20Ghania"> Boukhatem Ghania</a>, <a href="https://publications.waset.org/abstracts/search?q=Zegueur%20Chaouki%20Salah%20Eddine"> Zegueur Chaouki Salah Eddine</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The utilization of waste materials in civil engineering has gained widespread attention in recent years due to their adverse effects on the environment. One such waste material is coffee grounds, a black residue generated daily across the country after coffee brewing. Instead of disposing of it, there is a growing interest in repurposing it for various agricultural and industrial applications. Utilizing coffee grounds in geotechnical engineering, such as in road embankments, presents an opportunity for its valorization. The study aims to contribute to the valorization of coffee grounds by enhancing the physical and mechanical properties of clayey soils through their incorporation at varying weight percentages (3%, 6%, 9%, 12%) as partial replacements in these soils. This not only addresses the issue of coffee ground waste but also makes a tangible contribution to sustainable development. The findings demonstrate that incorporating coffee grounds generally has positive effects on the physical and mechanical properties of clayey soil. However, the extent of these effects depends on factors such as the quantity of coffee grounds added, the particle size of the grounds, and the characteristics of the soil. Additionally, coffee grounds can improve the compression and tensile strength of clayey soil, resulting in increased stability and reduced susceptibility to deformation under external forces. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=clay%20soil" title="clay soil">clay soil</a>, <a href="https://publications.waset.org/abstracts/search?q=coffee%20grounds" title=" coffee grounds"> coffee grounds</a>, <a href="https://publications.waset.org/abstracts/search?q=optimizing" title=" optimizing"> optimizing</a>, <a href="https://publications.waset.org/abstracts/search?q=improvement" title=" improvement"> improvement</a>, <a href="https://publications.waset.org/abstracts/search?q=valorization" title=" valorization"> valorization</a>, <a href="https://publications.waset.org/abstracts/search?q=waste" title=" waste"> waste</a> </p> <a href="https://publications.waset.org/abstracts/185913/the-influence-of-incorporating-coffee-grounds-on-enhancing-the-engineering-properties-of-expansive-soils-experimental-approach-and-optimization" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/185913.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">45</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">104</span> Coffee Consumption: Predictors, Prevalence, Awareness, and Trend among Saudi University Students</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nasiruddin%20Khan">Nasiruddin Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Hanan%20A.%20Alfawaz"> Hanan A. Alfawaz</a>, <a href="https://publications.waset.org/abstracts/search?q=Sobhy%20M.%20Yakout"> Sobhy M. Yakout</a>, <a href="https://publications.waset.org/abstracts/search?q=Malak%20N.%20K.%20Khattak"> Malak N. K. Khattak</a>, <a href="https://publications.waset.org/abstracts/search?q=Amani%20A.%20Alsaikhan"> Amani A. Alsaikhan</a>, <a href="https://publications.waset.org/abstracts/search?q=Areej%20A.%20Almousa"> Areej A. Almousa</a>, <a href="https://publications.waset.org/abstracts/search?q=Taghreed%20A.%20Alsuwailem"> Taghreed A. Alsuwailem</a>, <a href="https://publications.waset.org/abstracts/search?q=Taghreed%20M.%20Almjlad"> Taghreed M. Almjlad</a>, <a href="https://publications.waset.org/abstracts/search?q=Nada%20A.%20Alamri"> Nada A. Alamri</a>, <a href="https://publications.waset.org/abstracts/search?q=Sahar%20G.%20Alshammari"> Sahar G. Alshammari</a>, <a href="https://publications.waset.org/abstracts/search?q=Nasser%20M.%20Al-Daghri"> Nasser M. Al-Daghri</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The consumption of coffee as a beverage is increasing in every part of the world. However, its excessive intake might exert negative effects. Our objective was to demonstrate the prevalence and awareness of coffee consumption among Saudi students and its determinants among this section of the population. Nine hundred thirty female students participated from various departments of King Saud University in a survey-based study using a face-to-face interview. The study demonstrates a high prevalence of coffee consumption (88.2%) among students in the Riyadh region. Certain situations such as exams were associated with increased frequency of coffee intake combined with unhealthy dietary habits of adding other ingredients such as sugar and spices in amount more than needed. Unmarried and fresh year students with high academic grades were associated with higher coffee consumption. The main determinants of coffee consumption among university students were high BMI and increased family income level. Continued awareness and basic knowledge, along with understanding the importance of reading food labels, should be provided to young generations. The university students must be cautioned to limit excessive coffee consumption and maintain healthy dietary habits. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=academic%20performance" title="academic performance">academic performance</a>, <a href="https://publications.waset.org/abstracts/search?q=BMI" title=" BMI"> BMI</a>, <a href="https://publications.waset.org/abstracts/search?q=coffee" title=" coffee"> coffee</a>, <a href="https://publications.waset.org/abstracts/search?q=health%20awareness" title=" health awareness"> health awareness</a> </p> <a href="https://publications.waset.org/abstracts/141197/coffee-consumption-predictors-prevalence-awareness-and-trend-among-saudi-university-students" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/141197.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">197</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">103</span> Cotton Treated with Spent Coffee Extract for Realizing Functional Textiles</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kyung%20Hwa%20Hong">Kyung Hwa Hong</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The objective of this study was to evaluate the ability of spent coffee extract to enhance the antioxidant and antimicrobial properties of cotton fabrics. The emergence and spread of infectious diseases has raised a global interest in the antimicrobial substances. The safety of chemical agents, such as antimicrobials and dyes, which may irritate the skin, cause cellular and organ damage, and have adverse environmental impacts during their manufacturing, in relation to the human body has not been established. Nevertheless, there is a growing interest in natural antimicrobials that kill microorganisms or stop their growth without dangerous effects on human health. Spent coffee is the by-product of coffee brewing and amounted to 96,000 tons worldwide in 2015. Coffee components such as caffeine, melanoidins, and chlorogenic acid have been reported to possess multifunctional properties, including antimicrobial, antioxidant, and anti-inflammatory activities. Therefore, the current study examined the possibility of applying spent coffee in functional textile finishing. Spent coffee was extracted with 60% methanol solution, and the major components of the extract were quantified. In addition, cotton fabrics treated with spent coffee extract through a pad-dry-cure process were investigated for antioxidant and antimicrobial activities. The cotton fabrics finished with the spent coffee extract showed an increase in yellowness, which is an unfavorable outcome from the fabric finishing process. However, the cotton fabrics finished with the spent coffee extract exhibited considerable antioxidant activity. In particular, the antioxidant ability significantly increased with increasing concentrations of the spent coffee extract. The finished cotton fabrics showed antimicrobial ability against S. aureus but relatively low antimicrobial ability against K. pneumoniae. Therefore, further investigations are needed to determine the appropriate concentration of spent coffee extract to inhibit the growth of various pathogenic bacteria. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=spent%20coffee%20grounds" title="spent coffee grounds">spent coffee grounds</a>, <a href="https://publications.waset.org/abstracts/search?q=cotton" title=" cotton"> cotton</a>, <a href="https://publications.waset.org/abstracts/search?q=natural%20finishing%20agent" title=" natural finishing agent"> natural finishing agent</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title=" antioxidant activity"> antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20activity" title=" antimicrobial activity"> antimicrobial activity</a> </p> <a href="https://publications.waset.org/abstracts/82466/cotton-treated-with-spent-coffee-extract-for-realizing-functional-textiles" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/82466.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">166</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">102</span> Using the Yield-SAFE Model to Assess the Impacts of Climate Change on Yield of Coffee (Coffea arabica L.) Under Agroforestry and Monoculture Systems</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tesfay%20Gidey%20Bezabeh">Tesfay Gidey Bezabeh</a>, <a href="https://publications.waset.org/abstracts/search?q=T%C3%A2nia%20Sofia%20Oliveira"> Tânia Sofia Oliveira</a>, <a href="https://publications.waset.org/abstracts/search?q=Josep%20Crous-Duran"> Josep Crous-Duran</a>, <a href="https://publications.waset.org/abstracts/search?q=Jo%C3%A3o%20H.%20N.%20Palma"> João H. N. Palma</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Ethiopia's economy depends strongly on Coffea arabica production. Coffee, like many other crops, is sensitive to climate change. An urgent development and application of strategies against the negative impacts of climate change on coffee production is important. Agroforestry-based system is one of the strategies that may ensure sustainable coffee production amidst the likelihood of future impacts of climate change. This system involves the combination of trees in buffer extremes, thereby modifying microclimate conditions. This paper assessed coffee production under 1) coffee monoculture and 2) coffee grown using an agroforestry system, under a) current climate and b) two different future climate change scenarios. The study focused on two representative coffee-growing regions of Ethiopia under different soil, climate, and elevation conditions. A process-based growth model (Yield-SAFE) was used to simulate coffee production for a time horizon of 40 years. Climate change scenarios considered were representative concentration pathways (RCP) 4.5 and 8.5. The results revealed that in monoculture systems, the current coffee yields are between 1200-1250 kg ha⁻¹ yr⁻¹, with an expected decrease between 4-38% and 20-60% in scenarios RCP 4.5 and 8.5, respectively. However, in agroforestry systems, the current yields are between 1600-2200 kg ha⁻¹ yr⁻¹; the decrease was lower, ranging between 4-13% and 16-25% in RCP 4.5 and 8.5 scenarios, respectively. From the results, it can be concluded that coffee production under agroforestry systems has a higher level of resilience when facing future climate change and reinforces the idea of using this type of management in the near future for adapting climate change's negative impacts on coffee production. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Albizia%20gummifera" title="Albizia gummifera">Albizia gummifera</a>, <a href="https://publications.waset.org/abstracts/search?q=CORDEX" title=" CORDEX"> CORDEX</a>, <a href="https://publications.waset.org/abstracts/search?q=Ethiopia" title=" Ethiopia"> Ethiopia</a>, <a href="https://publications.waset.org/abstracts/search?q=HADCM3%20model" title=" HADCM3 model"> HADCM3 model</a>, <a href="https://publications.waset.org/abstracts/search?q=process-based%20model" title=" process-based model"> process-based model</a> </p> <a href="https://publications.waset.org/abstracts/174104/using-the-yield-safe-model-to-assess-the-impacts-of-climate-change-on-yield-of-coffee-coffea-arabica-l-under-agroforestry-and-monoculture-systems" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/174104.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">118</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">101</span> Effect of Coffee Grounds on Physical and Heating Value Properties of Sugarcane Bagasse Pellets</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K.%20Rattawan">K. Rattawan</a>, <a href="https://publications.waset.org/abstracts/search?q=W.%20Intagun"> W. Intagun</a>, <a href="https://publications.waset.org/abstracts/search?q=W.%20Kanoksilapatham"> W. Kanoksilapatham</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Objective of this research is to study effect of coffee grounds on physical and heating value properties of sugarcane bagasse pellets. The coffee grounds were tested as an additive for pelletizing process of bagasse pellets. Pelletizing was performed using a Flat–die pellet mill machine. Moisture content of raw materials was controlled at 10-13%. Die temperature range during the process was 75-80 <sup>o</sup>C. Physical characteristics (bulk density and durability) of the bagasse pellet and pellets with 1-5% coffee ground were determined following the standard assigned by the Pellet Fuel Institute (PFI). The results revealed increasing values of 648±3.4, 659 ± 3.1, 679 ± 3.3 and 685 ± 3.1 kg/m<sup>3</sup> (for pellet bulk density); and 98.7 ± 0.11, 99.2 ± 0.26, 99.3 ± 0.19 and 99.4 ± 0.07% (for pellet durability), respectively. In addition, the heating values of the coffee ground supplemented pellets (15.9 ± 1.16, 17.0 ± 1.23 and 18.8 ± 1.34 MJ/kg) were improved comparing to the non-supplemented control (14.9 ± 1.14 MJ/kg), respectively. The results indicated that both the bulk density and durability values of the bagasse pellets were increased with the increasing proportion of the coffee ground additive. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bagasse" title="bagasse">bagasse</a>, <a href="https://publications.waset.org/abstracts/search?q=coffee%20grounds" title=" coffee grounds"> coffee grounds</a>, <a href="https://publications.waset.org/abstracts/search?q=pelletizing" title=" pelletizing"> pelletizing</a>, <a href="https://publications.waset.org/abstracts/search?q=heating%20value" title=" heating value"> heating value</a>, <a href="https://publications.waset.org/abstracts/search?q=sugar%20cane%20bagasse" title=" sugar cane bagasse"> sugar cane bagasse</a> </p> <a href="https://publications.waset.org/abstracts/90942/effect-of-coffee-grounds-on-physical-and-heating-value-properties-of-sugarcane-bagasse-pellets" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/90942.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">167</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">100</span> A Descriptive Approach towards the Understanding of the Central American Coffee Business Demography Phenomena</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jesus%20David%20Argueta%20Moreno">Jesus David Argueta Moreno</a>, <a href="https://publications.waset.org/abstracts/search?q=Justa%20Rufina%20Martel"> Justa Rufina Martel</a>, <a href="https://publications.waset.org/abstracts/search?q=Edith%20Gabriela%20Carrasco"> Edith Gabriela Carrasco </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The Central American Coffee small, medium, and large corporations search for excellence, sustainability, and continuous improvement, triggers in a still unknown scale the Local expansion, crusading, and franchising strategies towards a more suitable commercial opportunity, where the dynamics of the Central American business displacement can be explained through the markets permeability traits. By considering the previously mentioned, the present study aims to evaluate the franchising potentialities offered by Central American Coffee business scenario, in order to explain dynamics of the business demography phenomena and its relevance on the Central American competitiveness landscape. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=competitiveness" title="competitiveness">competitiveness</a>, <a href="https://publications.waset.org/abstracts/search?q=franchising" title=" franchising"> franchising</a>, <a href="https://publications.waset.org/abstracts/search?q=business%20demography" title=" business demography"> business demography</a>, <a href="https://publications.waset.org/abstracts/search?q=Central%20American%20Coffee" title=" Central American Coffee"> Central American Coffee</a> </p> <a href="https://publications.waset.org/abstracts/28656/a-descriptive-approach-towards-the-understanding-of-the-central-american-coffee-business-demography-phenomena" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28656.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">612</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">99</span> Electrochemical Determination of Caffeine Content in Ethiopian Coffee Samples Using Lignin Modified Glassy Carbon Electrode</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Meareg%20Amare">Meareg Amare</a>, <a href="https://publications.waset.org/abstracts/search?q=Senait%20Aklog"> Senait Aklog</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lignin film was deposited at the surface of the glassy carbon electrode potential-statically. In contrast to the unmodified glassy carbon electrode, an oxidative peak with an improved current and overpotential for caffeine at the modified electrode showed catalytic activity of the modifier towards oxidation of caffeine. Linear dependence of peak current on caffeine concentration in the range 6 × 10⁻⁶ to 100 × 10⁻⁶ mol L⁻¹ with determination coefficient and method detection limit (LoD = 3 s/slope) of 0.99925 and 8.37 × 10⁻⁷ mol L⁻¹, respectively, supplemented by recovery results of 93.79–102.17%, validated the developed method. An attempt was made to determine the caffeine content of aqueous coffee extracts of Ethiopian coffees grown in four coffee cultivating localities (Wonbera, Wolega, Finoteselam, and Zegie) and hence to evaluate the correlation between users preference and caffeine content. In agreement with reported works, caffeine contents (w/w%) of 0.164 in Wonbera coffee; 0.134 in Wolega coffee; 0.097 in Finoteselam coffee; and 0.089 in Zegie coffee were detected, confirming the applicability of the developed method for determination of caffeine in a complex matrix environment. The result indicated that users’ highest preference for Wonbera and least preference for Zegie cultivated coffees are in agreement with the caffeine content. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=electrochemical" title="electrochemical">electrochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=lignin" title=" lignin"> lignin</a>, <a href="https://publications.waset.org/abstracts/search?q=caffeine" title=" caffeine"> caffeine</a>, <a href="https://publications.waset.org/abstracts/search?q=electrode" title=" electrode"> electrode</a> </p> <a href="https://publications.waset.org/abstracts/147641/electrochemical-determination-of-caffeine-content-in-ethiopian-coffee-samples-using-lignin-modified-glassy-carbon-electrode" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/147641.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">119</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">98</span> Exploration Study of Civet Coffee: Amino Acids Composition and Cup Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Murna%20Muzaifa">Murna Muzaifa</a>, <a href="https://publications.waset.org/abstracts/search?q=Dian%20Hasni"> Dian Hasni</a>, <a href="https://publications.waset.org/abstracts/search?q=Febriani"> Febriani</a>, <a href="https://publications.waset.org/abstracts/search?q=Anshar%20Patria"> Anshar Patria</a>, <a href="https://publications.waset.org/abstracts/search?q=Amhar%20Abubakar"> Amhar Abubakar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Coffee flavour is influenced by many factors such as processing techniques. Civet coffee is known as one of premium coffee due to its unique processing technique and its superior cupping quality. The desirable aroma of coffee is foremost formed during roasting step at a high temperature from precursors that are present in the green bean. Sugars, proteins, acids and trigonelline are the principal flavor precursors compounds in green coffee bean. It is now widely accepted that amino acids act as precursors of the Maillard reaction during which the colour and aroma are formed. To investigate amino acids on civet coffee, concentration of 20 amino acids (L-Isoleucine, L-Valine, L-Proline, L-Phenylalanine, L-Arginine, L-Asparagine, L-Threonine, L-Tryptophan, L-Leucine, L-Serine, L-Glutamine, L-Methionine, L-Histidine, Aspartic acid, L-Tyrosine, L-Lysine, L-Glutamic acid, and L-Cysteine, L-Alanine and Glycine) were determined in green and roasted bean of civet coffee by LCMS analysis. The cup quality of civet coffee performed using professional Q-grader followed SCAA standard method. The measured parameters were fragrance/aroma, flavor, acidity, body, uniformity, clean up, aftertaste, balance, sweetness and overall. The work has been done by collecting samples of civet coffee from six locations in Gayo Higland, Aceh-Indonesia. The results showed that 18 amino acids were detected in green bean of civet coffee (L-Isoleucine, L-Valine, L-Proline, L-Phenylalanine, L-Arginine, L-Asparagine, L-Threonine, L-Tryptophan, L-Leucine, L-Serine, L-Glutamine, L-Methionine, L-Histidine, Aspartic acid, L-Tyrosine, L-Lysine, L-Glutamic acid, and L-Cysteine) and 2 amino acids were not detected (L-Alanine and Glycine). On the other hand, L-Tyrosine and Glycine were not detected in roasted been of civet coffee. Glutamic acid is the amino acid with highest concentration in both green and roasted bean (21,02 mg/g and 24,60 mg/g), followed by L- Valine (19,98 mg/g and 20,22 mg/g) and Aspartic acid (14,93 mg/g and 18,58 mg/g). Civet coffee has a fairly high cupping value (cup quality), ranging from 83.75 to 84.75, categorized as speciality coffee. Moreover, civet coffee noted to have nutty, chocolaty, fishy, herby and watery. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=amino%20acids" title="amino acids">amino acids</a>, <a href="https://publications.waset.org/abstracts/search?q=civet%20coffee" title=" civet coffee"> civet coffee</a>, <a href="https://publications.waset.org/abstracts/search?q=cupping%20quality" title=" cupping quality"> cupping quality</a>, <a href="https://publications.waset.org/abstracts/search?q=luwak" title=" luwak"> luwak</a> </p> <a href="https://publications.waset.org/abstracts/89505/exploration-study-of-civet-coffee-amino-acids-composition-and-cup-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/89505.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">187</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">97</span> Yield and Physiological Evaluation of Coffee (Coffea arabica L.) in Response to Biochar Applications</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Alefsi%20D.%20Sanchez-Reinoso">Alefsi D. Sanchez-Reinoso</a>, <a href="https://publications.waset.org/abstracts/search?q=Leonardo%20Lombardini"> Leonardo Lombardini</a>, <a href="https://publications.waset.org/abstracts/search?q=Hermann%20Restrepo"> Hermann Restrepo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Colombian coffee is recognized worldwide for its mild flavor and aroma. Its cultivation generates a large amount of waste, such as fresh pulp, which leads to environmental, health, and economic problems. Obtaining biochar (BC) by pyrolysis of coffee pulp and its incorporation to the soil can be a complement to the crop mineral nutrition. The objective was to evaluate the effect of the application of BC obtained from coffee pulp on the physiology and agronomic performance of the Castillo variety coffee crop (Coffea arabica L.). The research was developed in field condition experiment, using a three-year-old commercial coffee crop, carried out in Tolima. Four doses of BC (0, 4, 8 and 16 t ha-1) and four levels of chemical fertilization (CF) (0%, 33%, 66% and 100% of the nutritional requirements) were evaluated. Three groups of variables were recorded during the experiment: i) physiological parameters such as Gas exchange, the maximum quantum yield of PSII (Fv/Fm), biomass, and water status were measured; ii) physical and chemical characteristics of the soil in a commercial coffee crop, and iii) physiochemical and sensorial parameters of roasted beans and coffee beverages. The results indicated that a positive effect was found in plants with 8 t ha-1 BC and fertilization levels of 66 and 100%. Also, a positive effect was observed in coffee trees treated with 8 t ha-1 BC and 100%. In addition, the application of 16 t ha-1 BC increased the soil pHand microbial respiration; reduced the apparent density and state of aggregation of the soil compared to 0 t ha-1 BC. Applications of 8 and 16 t ha-1 BC and 66%-100% chemical fertilization registered greater sensitivity to the aromatic compounds of roasted coffee beans in the electronic nose. Amendments of BC between 8 and 16 t ha-1 and CF between 66% and 100% increased the content of total soluble solids (TSS), reduced the pH, and increased the titratable acidity in beverages of roasted coffee beans. In conclusion, 8 t ha-1 BC of the coffee pulp can be an alternative to supplement the nutrition of coffee seedlings and trees. Applications between 8 and 16 t ha-1 BC support coffee soil management strategies and help the use of solid waste. BC as a complement to chemical fertilization showed a positive effect on the aromatic profile obtained for roasted coffee beans and cup quality attributes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=crop%20yield" title="crop yield">crop yield</a>, <a href="https://publications.waset.org/abstracts/search?q=cup%20quality" title=" cup quality"> cup quality</a>, <a href="https://publications.waset.org/abstracts/search?q=mineral%20nutrition" title=" mineral nutrition"> mineral nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=pyrolysis" title=" pyrolysis"> pyrolysis</a>, <a href="https://publications.waset.org/abstracts/search?q=soil%20amendment" title=" soil amendment"> soil amendment</a> </p> <a href="https://publications.waset.org/abstracts/149407/yield-and-physiological-evaluation-of-coffee-coffea-arabica-l-in-response-to-biochar-applications" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/149407.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">111</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">96</span> Coffee Consumption and Glucose Metabolism: a Systematic Review of Clinical Trials</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Caio%20E.%20G.%20Reis">Caio E. G. Reis</a>, <a href="https://publications.waset.org/abstracts/search?q=Jose%20G.%20D%C3%B3rea"> Jose G. Dórea</a>, <a href="https://publications.waset.org/abstracts/search?q=Teresa%20H.%20M.%20da%20Costa"> Teresa H. M. da Costa</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Objective: Epidemiological data shows an inverse association of coffee consumption with risk of type 2 diabetes mellitus. However, the clinical effects of coffee consumption on the glucose metabolism biomarkers remain controversial. Thus, this paper reviews clinical trials that evaluated the effects of coffee consumption on glucose metabolism. Research Design and Methods: We identified studies published until December 2014 by searching electronic databases and reference lists. We included randomized clinical trials which the intervention group received caffeinated and/or decaffeinated coffee and the control group received water or placebo treatments and measured biomarkers of glucose metabolism. The Jadad Score was applied to evaluate the quality of the studies whereas studies that scored ≥ 3 points were considered for the analyses. Results: Seven clinical trials (total of 237 subjects) were analyzed involving adult healthy, overweight and diabetic subjects. The studies were divided in short-term (1 to 3h) and long-term (2 to 16 weeks) duration. The results for short-term studies showed that caffeinated coffee consumption may increase the area under the curve for glucose response, while for long-term studies caffeinated coffee may improve the glycemic metabolism by reducing the glucose curve and increasing insulin response. These results seem to show that the benefits of coffee consumption occur in the long-term as has been shown in the reduction of type 2 diabetes mellitus risk in epidemiological studies. Nevertheless, until the relationship between long-term coffee consumption and type 2 diabetes mellitus is better understood and any mechanism involved identified, it is premature to make claims about coffee preventing type 2 diabetes mellitus. Conclusion: The findings suggest that caffeinated coffee may impairs glucose metabolism in short-term but in the long-term the studies indicate reduction of type 2 diabetes mellitus risk. More clinical trials with comparable methodology are needed to unravel this paradox. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=coffee" title="coffee">coffee</a>, <a href="https://publications.waset.org/abstracts/search?q=diabetes%20mellitus%20type%202" title=" diabetes mellitus type 2"> diabetes mellitus type 2</a>, <a href="https://publications.waset.org/abstracts/search?q=glucose" title=" glucose"> glucose</a>, <a href="https://publications.waset.org/abstracts/search?q=insulin" title=" insulin"> insulin</a> </p> <a href="https://publications.waset.org/abstracts/33693/coffee-consumption-and-glucose-metabolism-a-systematic-review-of-clinical-trials" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/33693.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">466</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">95</span> Coffee Consumption Has No Acute Effects on Glucose Metabolism in Healthy Men: A Randomized Crossover Clinical Trial</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Caio%20E.%20G.%20Reis">Caio E. G. Reis</a>, <a href="https://publications.waset.org/abstracts/search?q=Sara%20Wassell"> Sara Wassell</a>, <a href="https://publications.waset.org/abstracts/search?q=Adriana%20L.%20Porto"> Adriana L. Porto</a>, <a href="https://publications.waset.org/abstracts/search?q=Ang%C3%A9lica%20A.%20Amato"> Angélica A. Amato</a>, <a href="https://publications.waset.org/abstracts/search?q=Leslie%20J.%20C.%20Bluck"> Leslie J. C. Bluck</a>, <a href="https://publications.waset.org/abstracts/search?q=Teresa%20H.%20M.%20da%20Costa"> Teresa H. M. da Costa</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Multiple epidemiologic studies have consistently reported association between increased coffee consumption and a lowered risk of Type 2 Diabetes Mellitus. However, the mechanisms behind this finding have not been fully elucidated. Objective: We investigate the effect of coffee (caffeinated and decaffeinated) on glucose effectiveness and insulin sensitivity using the stable isotope minimal model protocol with oral glucose administration in healthy men. Design: Fifteen healthy men underwent 5 arms randomized crossover single-blinding (researchers) clinical trial. They consumed decaffeinated coffee, caffeinated coffee (with and without sugar), and controls – water (with and without sugar) followed 1 hour by an oral glucose tolerance test (75 g of available carbohydrate) with intravenous labeled dosing interpreted by the two compartment minimal model (225 minutes). One-way ANOVA with Bonferroni adjustment were used to compare the effects of the tested beverages on glucose metabolism parameters. Results: Decaffeinated coffee resulted in 29% and 85% higher insulin sensitivity compared with caffeinated coffee and water, respectively, and the caffeinated coffee showed 15% and 60% higher glucose effectiveness compared with decaffeinated coffee and water, respectively. However, these differences were not significant (p > 0.10). In overall analyze (0 – 225 min) there were no significant differences on glucose effectiveness, insulin sensitivity, and glucose and insulin area under the curve between the groups. The beneficial effects of coffee did not seem to act in the short-term (hours) on glucose metabolism parameters mainly on insulin sensitivity indices. The benefits of coffee consumption occur in the long-term (years) as has been shown in the reduction of Type 2 Diabetes Mellitus risk in epidemiological studies. The clinical relevance of the present findings is that there is no need to avoid coffee as the drink choice for healthy people. Conclusions: The findings of this study demonstrate that the consumption of caffeinated and decaffeinated coffee with or without sugar has no acute effects on glucose metabolism in healthy men. Further researches, including long-term interventional studies, are needed to fully elucidate the mechanisms behind the coffee effects on reduced risk for Type 2 Diabetes Mellitus. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=coffee" title="coffee">coffee</a>, <a href="https://publications.waset.org/abstracts/search?q=diabetes%20mellitus%20type%202" title=" diabetes mellitus type 2"> diabetes mellitus type 2</a>, <a href="https://publications.waset.org/abstracts/search?q=glucose" title=" glucose"> glucose</a>, <a href="https://publications.waset.org/abstracts/search?q=insulin" title=" insulin"> insulin</a> </p> <a href="https://publications.waset.org/abstracts/33692/coffee-consumption-has-no-acute-effects-on-glucose-metabolism-in-healthy-men-a-randomized-crossover-clinical-trial" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/33692.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">436</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">94</span> Effects of Drying Method and Seed Priming Duration on Coffee Seed and Seedling Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Taju%20Mohammednur">Taju Mohammednur</a>, <a href="https://publications.waset.org/abstracts/search?q=Tesfaye%20Megersa"> Tesfaye Megersa</a>, <a href="https://publications.waset.org/abstracts/search?q=Karta%20Kaske"> Karta Kaske</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Coffee is an economically important cash crop in Ethiopia. However, the conditions under which coffee seeds are dried and processed significantly affect the seedling quality and productivity. The objective of this study was to evaluate the effect of pre-sowing treatments and drying methods on the physiological quality of coffee seeds and seedlings. The study included two coffee varieties (74110, 75227), two drying conditions (under-shade drying room, open sun), and five durations of seed hydro priming (6, 8, 18, 24 hours, and an untreated control). Factorial combinations of the three factors were laid out in a Completely Randomized Design of three replications. Results indicated that the highest germination percentage (91%), emergence rate (90%), and seedling vigor index-I (2236 cm %) were recorded for seeds dried under-shade drying room. In contrast, the lowest values of germination percentage, emergence rate, and vigor index were observed for seeds dried under open sun. There was a significant difference in seed germination based on hydro priming time, with the highest germination percentage (83%) recorded for seeds soaked for 6 hours, followed by 24 hours (83%). The lowest germination percentage (77%) was recorded for un-soaked seeds. In conclusion, drying seeds under shade is better for coffee seed quality, and hydro priming has improved seedling vigor. However, further investigation into seed priming methods and preservation techniques for primed seeds is necessary to improve coffee seed quality. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=coffee" title="coffee">coffee</a>, <a href="https://publications.waset.org/abstracts/search?q=germination" title=" germination"> germination</a>, <a href="https://publications.waset.org/abstracts/search?q=seed%20drying" title=" seed drying"> seed drying</a>, <a href="https://publications.waset.org/abstracts/search?q=seed%20longevity" title=" seed longevity"> seed longevity</a>, <a href="https://publications.waset.org/abstracts/search?q=seed%20priming" title=" seed priming"> seed priming</a> </p> <a href="https://publications.waset.org/abstracts/191107/effects-of-drying-method-and-seed-priming-duration-on-coffee-seed-and-seedling-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/191107.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">28</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">93</span> Association of Caffeine Consumption in Coffee, Tea and Soft Drinks with Age of Menopause</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Julita%20D.%20L.%20Nainggolan">Julita D. L. Nainggolan</a>, <a href="https://publications.waset.org/abstracts/search?q=Cindy%20Novita%20Ongkowijoyo"> Cindy Novita Ongkowijoyo</a>, <a href="https://publications.waset.org/abstracts/search?q=Veli%20Sungono"> Veli Sungono</a>, <a href="https://publications.waset.org/abstracts/search?q=Dyana%20Safitri%20Velies"> Dyana Safitri Velies</a>, <a href="https://publications.waset.org/abstracts/search?q=Ernestine%20Vivie%20Sadeli"> Ernestine Vivie Sadeli</a>, <a href="https://publications.waset.org/abstracts/search?q=Jimmy"> Jimmy</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Normal menstrual cycle in women ranges from 21-34 days. Menopause is defined as the time when there have been no menstrual periods for 12 consecutive months and no other biological or physiological cause can be identified. Caffeine might increase the estradiol in the early of follicular phase and possibly increase the progesterone and shorten menstruation cycle. Women with shorter menstrual cycle, (below 26 days) would likely get to menopause 1.4 years earlier than those who are normal, and 2.2 years earlier than women with longer menstrual cycle. Purpose: To study the association of caffeine consumption in coffee, tea, and soft drinks with the age of menopause. Design Study: A cross-sectional study using purposive sampling of 132 menopause women from elderly nursing, hospitals and students’ relatives from August 2015-December 2015. The mean difference of age of menopause among the caffeine intake was analyzed by using the unpaired t-test and logistic regression. Results: Mean current age of the respondents are 61.4 years ± SD 9.8; and age of menopause was 47.7 years ± SD 4.2. There are 49.6% who drink coffee, 62.6% of tea and 7.6% of soft drinks. The analysis of t-test showed no significant mean difference in age of menopause among women who drink coffee, tea and soft drinks, mean age of 47.63 ± 4.3 in coffee with p=0.392, mean age of 47.8 ± 4 in tea with p=0.373; and mean age of 46 ± 5.5 with p=0.083 after adjustment of smoking history. Conclusion: Consumption of caffeine among women who drink coffee, tea, and soft drinks did not show significant mean difference in age of menopause. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=caffeine" title="caffeine">caffeine</a>, <a href="https://publications.waset.org/abstracts/search?q=menopause" title=" menopause"> menopause</a>, <a href="https://publications.waset.org/abstracts/search?q=coffee" title=" coffee"> coffee</a>, <a href="https://publications.waset.org/abstracts/search?q=tea" title=" tea"> tea</a>, <a href="https://publications.waset.org/abstracts/search?q=soda" title=" soda"> soda</a>, <a href="https://publications.waset.org/abstracts/search?q=soft%20drinks" title=" soft drinks"> soft drinks</a> </p> <a href="https://publications.waset.org/abstracts/63810/association-of-caffeine-consumption-in-coffee-tea-and-soft-drinks-with-age-of-menopause" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/63810.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">239</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">92</span> Clarification of Taxonomic Confusions among Adulterated Drugs Coffee Seena and Seena Weed through Systematic and Pharmaceutical Markers</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Shabnum%20Shaheen">Shabnum Shaheen</a>, <a href="https://publications.waset.org/abstracts/search?q=Nida%20Haroon"> Nida Haroon</a>, <a href="https://publications.waset.org/abstracts/search?q=Farah%20Khan"> Farah Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Sumera%20Javad"> Sumera Javad</a>, <a href="https://publications.waset.org/abstracts/search?q=Mehreen%20Jalal"> Mehreen Jalal</a>, <a href="https://publications.waset.org/abstracts/search?q=Samina%20Sarwar"> Samina Sarwar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Coffee Senna is pharmaceutically very important and used for multiple health disorders such as gastric pains, indigestion, snakebites, asthma and fever, tuberculosis and menstrual problems. However, its immense medicinal value and great demand lead to adulteration issue which could be injurious for users. Some times its adulterant Seena weed (Senna occidentalis L.) is used as its substitute which definitely not as effective as Coffee Senna. Hence, the present study was undertaken to provide some tools for systematic and pharmaceutical authentication of a shrubby plant Coffee Senna (Cassia occidentalis Linn.). These parameters included macro and micro morphological characters, anatomical and palynomorph characterization, solubility, fluorescence and phytochemical analysis. By the application of these parameters acquired results revealed that, these two plants are distinct from each other. The Coffee Seena was found to be an annual shrub with trilobed pollen, diacytic, paracytic and anisocytic stomata whereas the Seena weed stands out as an annual or perennial herb with spheroidal and circular pollen and paracytic type of stomata. The powdered drug of Coffee seena is dark grayish green whereas the powdered drug of Seena weed is light green in color. These findings are constructive in authentic identification of these plants. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=coffee%20senna" title="coffee senna">coffee senna</a>, <a href="https://publications.waset.org/abstracts/search?q=Senna%20weed" title=" Senna weed"> Senna weed</a>, <a href="https://publications.waset.org/abstracts/search?q=taxonomic%20evaluation" title=" taxonomic evaluation"> taxonomic evaluation</a>, <a href="https://publications.waset.org/abstracts/search?q=pharmaceutical%20markers" title=" pharmaceutical markers"> pharmaceutical markers</a> </p> <a href="https://publications.waset.org/abstracts/47696/clarification-of-taxonomic-confusions-among-adulterated-drugs-coffee-seena-and-seena-weed-through-systematic-and-pharmaceutical-markers" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/47696.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">513</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">91</span> Effectiveness of Climate Smart Agriculture in Managing Field Stresses in Robusta Coffee</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Andrew%20Kirabira">Andrew Kirabira</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study is an investigation into the effectiveness of climate-smart agriculture (CSA) technologies in improving productivity through managing biotic and abiotic stresses in the coffee agroecological zones of Uganda. The motive is to enhance farmer livelihoods. The study was initiated as a result of the decreasing productivity of the crop in Uganda caused by the increasing prevalence of pests, diseases and abiotic stresses. Despite 9 years of farmers’ application of CSA, productivity has stagnated between 700kg -800kg/ha/yr which is only 26% of the 3-5tn/ha/yr that CSA is capable of delivering if properly applied. This has negatively affected the incomes of the 10.6 million people along the crop value chain which has in essence affected the country’s national income. In 2019/20 FY for example, Uganda suffered a deficit of $40m out of singularly the increasing incidence of one pest; BCTB. The amalgamation of such trends cripples the realization of SDG #1 and #13 which are the eradication of poverty and mitigation of climate change, respectively. In probing CSA’s effectiveness in curbing such a trend, this study is guided by the objectives of; determining the existing farmers’ knowledge and perceptions of CSA amongst the coffee farmers in the diverse coffee agro-ecological zones of Uganda; examining the relationship between the use of CSA and prevalence of selected coffee pests, diseases and abiotic stresses; ascertaining the difference in the market organization and pricing between conventionally and CSA produced coffee; and analyzing the prevailing policy environment concerning the use of CSA in coffee production. The data collection research design is descriptive in nature; collecting data from farmers and agricultural extension workers in the districts of Ntungamo, Iganga and Luweero; each of these districts representing a distinct coffee agroecological zone. Policy custodian officers at district, cooperatives and at the crop’s overseeing national authority were also interviewed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=climate%20change" title="climate change">climate change</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20security" title=" food security"> food security</a>, <a href="https://publications.waset.org/abstracts/search?q=field%20stresses" title=" field stresses"> field stresses</a>, <a href="https://publications.waset.org/abstracts/search?q=Productivity" title=" Productivity"> Productivity</a> </p> <a href="https://publications.waset.org/abstracts/164898/effectiveness-of-climate-smart-agriculture-in-managing-field-stresses-in-robusta-coffee" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/164898.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">57</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">90</span> Thin-Layer Drying Characteristics and Modelling of Instant Coffee Solution</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Apolinar%20Picado">Apolinar Picado</a>, <a href="https://publications.waset.org/abstracts/search?q=Ronald%20Sol%C3%ADs"> Ronald Solís</a>, <a href="https://publications.waset.org/abstracts/search?q=Rafael%20Gamero"> Rafael Gamero</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The thin-layer drying characteristics of instant coffee solution were investigated in a laboratory tunnel dryer. Drying experiments were carried out at three temperatures (80, 100 and 120 °C) and an air velocity of 1.2 m/s. Drying experimental data obtained are fitted to six (6) thin-layer drying models using the non-linear least squares regression analysis. The acceptability of the thin-layer drying model has been based on a value of the correlation coefficient that should be close to one, and low values for root mean square error (RMSE) and chi-square (x²). According to this evaluation, the most suitable model for describing drying process of thin-layer instant coffee solution is the Page model. Further, the effective moisture diffusivity and the activation energy were computed employing the drying experimental data. The effective moisture diffusivity values varied from 1.6133 × 10⁻⁹ to 1.6224 × 10⁻⁹ m²/s over the temperature range studied and the activation energy was estimated to be 162.62 J/mol. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=activation%20energy" title="activation energy">activation energy</a>, <a href="https://publications.waset.org/abstracts/search?q=diffusivity" title=" diffusivity"> diffusivity</a>, <a href="https://publications.waset.org/abstracts/search?q=instant%20coffee" title=" instant coffee"> instant coffee</a>, <a href="https://publications.waset.org/abstracts/search?q=thin-layer%20models" title=" thin-layer models"> thin-layer models</a> </p> <a href="https://publications.waset.org/abstracts/74728/thin-layer-drying-characteristics-and-modelling-of-instant-coffee-solution" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/74728.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">262</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">89</span> Development of a Dairy Drink Made of Cocoa, Coffee and Orange By-Products with Antioxidant Activity</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gianella%20Franco">Gianella Franco</a>, <a href="https://publications.waset.org/abstracts/search?q=Karen%20Suarez"> Karen Suarez</a>, <a href="https://publications.waset.org/abstracts/search?q=Mar%C3%ADa%20Quijano"> María Quijano</a>, <a href="https://publications.waset.org/abstracts/search?q=Patricia%20Manzano"> Patricia Manzano</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Agro-industries generate large amounts of waste, which are mostly untapped. This research was carried out to use cocoa, coffee and orange industrial by-products to develop a dairy drink. The product was prepared by making a 10% aqueous extract of the mixture of cocoa and coffee beans shells and orange peel. Extreme Vertices Mixture Design was applied to vary the proportions of the ingredients of the aqueous extract, getting 13 formulations. Each formulation was mixed with skim milk and pasteurized. The attributes of taste, smell, color and appearance were evaluated by a semi-trained panel by multiple comparisons test, comparing the formulations against a standard marked as "R", which consisted of a coffee commercial drink. The formulations with the highest scores were selected to maximize the Total Polyphenol Content (TPC) through a process of linear optimization resulting in the formulation 80.5%: 18.37%: 1.13% of cocoa bean shell, coffee bean shell and orange peel, respectively. The Total Polyphenol Content was 4.99 ± 0.34 mg GAE/g of drink, DPPH radical scavenging activity (%) was 80.14 ± 0.05 and caffeine concentration of 114.78 mg / L, while the coffee commercial drink presented 3.93 ± 0.84 mg GAE / g drink, 55.54 ± 0.03 % and 47.44 mg / L of TPC, DPPH radical scavenging activity and caffeine content, respectively. The results show that it is possible to prepare an antioxidant - rich drink with good sensorial attributes made of industrial by-products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=DPPH" title="DPPH">DPPH</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=waste" title=" waste"> waste</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20science" title=" food science"> food science</a> </p> <a href="https://publications.waset.org/abstracts/21999/development-of-a-dairy-drink-made-of-cocoa-coffee-and-orange-by-products-with-antioxidant-activity" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21999.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">468</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">88</span> E-Procurement Adoption and Effective Service Delivery in the Uganda Coffee Industry</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Taus%20Muganda">Taus Muganda</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This research explores the intricate relationship between e-procurement adoption and effective service delivery in the Uganda Coffee Industry, focusing on the processes involved, key actors, and the impact of digital transformation. The study is guided by three prominent theories, Actor-Network Theory, Resource-Based View Theory, and Institutional Theory to comprehensively explore the dynamics of e-procurement in the context of the coffee sector. The primary aim of this project is to examine the e-procurement adoption process and its role in enhancing service delivery within the Uganda Coffee Industry. The research questions guiding this inquiry are: firstly, whether e-procurement adoption and implementation contribute to achieving quality service delivery; and secondly, how e-procurement adoption can be effectively realized within the Uganda Coffee Industry. To address these questions, the study has laid out specific objectives. Firstly, it seeks to investigate the impact of e-procurement on effective service delivery, analysing how the integration of digital processes influences the overall quality of services provided in the coffee industry. Secondly, it aims to critically analyse the measures required to achieve effective delivery outcomes through the adoption and implementation of e-procurement, assessing the strategies that can maximize the benefits of digital transformation. Furthermore, the research endeavours to identify and examine the key actor’s instrumental in achieving effective service delivery within the Uganda Coffee Industry. By utilizing Actor-Network Theory, the study will elucidate the network of relationships and collaborations among actors involved in the e-procurement process. The research contributes to addressing a critical gap in the sector. Despite coffee being the leading export crop in Uganda, constituting 16% of total exports, there is a recognized need for digital transformation, specifically in the realm of e-procurement, to enhance the productivity of producers and contribute to the economic growth of the country. The study aims to provide insights into transforming the Uganda Coffee Industry by focusing on improving the e-procurement services delivered to actors in the coffee sector. The three forms of e-procurement investigated in this research—E-Sourcing, E-Payment, and E-Invoicing—serve as focal points in understanding the multifaceted dimensions of digital integration within the Uganda Coffee Industry. This research endeavours to offer practical recommendations for policymakers, industry stakeholders, and the UCDA to strategically leverage e-procurement for the benefit of the entire coffee value chain. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=e-procurement" title="e-procurement">e-procurement</a>, <a href="https://publications.waset.org/abstracts/search?q=effective%20service%20delivery" title=" effective service delivery"> effective service delivery</a>, <a href="https://publications.waset.org/abstracts/search?q=actors" title=" actors"> actors</a>, <a href="https://publications.waset.org/abstracts/search?q=actor-network%20theory" title=" actor-network theory"> actor-network theory</a>, <a href="https://publications.waset.org/abstracts/search?q=resource-based%20view%20theory" title=" resource-based view theory"> resource-based view theory</a>, <a href="https://publications.waset.org/abstracts/search?q=institutional%20theory" title=" institutional theory"> institutional theory</a>, <a href="https://publications.waset.org/abstracts/search?q=e-invocing" title=" e-invocing"> e-invocing</a>, <a href="https://publications.waset.org/abstracts/search?q=e-payment" title=" e-payment"> e-payment</a>, <a href="https://publications.waset.org/abstracts/search?q=e-sourcing" title=" e-sourcing"> e-sourcing</a> </p> <a href="https://publications.waset.org/abstracts/183390/e-procurement-adoption-and-effective-service-delivery-in-the-uganda-coffee-industry" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/183390.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">71</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">87</span> Variation among East Wollega Coffee (Coffea arabica L.) Landraces for Quality Attributes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Getachew%20Weldemichael">Getachew Weldemichael</a>, <a href="https://publications.waset.org/abstracts/search?q=Sentayehu%20Alamerew"> Sentayehu Alamerew</a>, <a href="https://publications.waset.org/abstracts/search?q=Leta%20Tulu"> Leta Tulu</a>, <a href="https://publications.waset.org/abstracts/search?q=Gezahegn%20Berecha"> Gezahegn Berecha</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Coffee quality improvement program is becoming the focus of coffee research, as the world coffee consumption pattern shifted to high-quality coffee. However, there is limited information on the genetic variation of C. Arabica for quality improvement in potential specialty coffee growing areas of Ethiopia. Therefore, this experiment was conducted with the objectives of determining the magnitude of variation among 105 coffee accessions collected from east Wollega coffee growing areas and assessing correlations between the different coffee qualities attributes. It was conducted in RCRD with three replications. Data on green bean physical characters (shape and make, bean color and odor) and organoleptic cup quality traits (aromatic intensity, aromatic quality, acidity, astringency, bitterness, body, flavor, and overall standard of the liquor) were recorded. Analysis of variance, clustering, genetic divergence, principal component and correlation analysis was performed using SAS software. The result revealed that there were highly significant differences (P<0.01) among the accessions for all quality attributes except for odor and bitterness. Among the tested accessions, EW104 /09, EW101 /09, EW58/09, EW77/09, EW35/09, EW71/09, EW68/09, EW96 /09, EW83/09 and EW72/09 had the highest total coffee quality values (the sum of bean physical and cup quality attributes). These genotypes could serve as a source of genes for green bean physical characters and cup quality improvement in Arabica coffee. Furthermore, cluster analysis grouped the coffee accessions into five clusters with significant inter-cluster distances implying that there is moderate diversity among the accessions and crossing accessions from these divergent inter-clusters would result in hetrosis and recombinants in segregating generations. The principal component analysis revealed that the first three principal components with eigenvalues greater than unity accounted for 83.1% of the total variability due to the variation of nine quality attributes considered for PC analysis, indicating that all quality attributes equally contribute to a grouping of the accessions in different clusters. Organoleptic cup quality attributes showed positive and significant correlations both at the genotypic and phenotypic levels, demonstrating the possibility of simultaneous improvement of the traits. Path coefficient analysis revealed that acidity, flavor, and body had a high positive direct effect on overall cup quality, implying that these traits can be used as indirect criteria to improve overall coffee quality. Therefore, it was concluded that there is considerable variation among the accessions, which need to be properly conserved for future improvement of the coffee quality. However, the variability observed for quality attributes must be further verified using biochemical and molecular analysis. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=accessions" title="accessions">accessions</a>, <a href="https://publications.waset.org/abstracts/search?q=Coffea%20arabica" title=" Coffea arabica"> Coffea arabica</a>, <a href="https://publications.waset.org/abstracts/search?q=cluster%20analysis" title=" cluster analysis"> cluster analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=correlation" title=" correlation"> correlation</a>, <a href="https://publications.waset.org/abstracts/search?q=principal%20component" title=" principal component"> principal component</a> </p> <a href="https://publications.waset.org/abstracts/141359/variation-among-east-wollega-coffee-coffea-arabica-l-landraces-for-quality-attributes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/141359.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">166</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">86</span> Normal and Peaberry Coffee Beans Classification from Green Coffee Bean Images Using Convolutional Neural Networks and Support Vector Machine</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hira%20Lal%20Gope">Hira Lal Gope</a>, <a href="https://publications.waset.org/abstracts/search?q=Hidekazu%20Fukai"> Hidekazu Fukai </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study is to develop a system which can identify and sort peaberries automatically at low cost for coffee producers in developing countries. In this paper, the focus is on the classification of peaberries and normal coffee beans using image processing and machine learning techniques. The peaberry is not bad and not a normal bean. The peaberry is born in an only single seed, relatively round seed from a coffee cherry instead of the usual flat-sided pair of beans. It has another value and flavor. To make the taste of the coffee better, it is necessary to separate the peaberry and normal bean before green coffee beans roasting. Otherwise, the taste of total beans will be mixed, and it will be bad. In roaster procedure time, all the beans shape, size, and weight must be unique; otherwise, the larger bean will take more time for roasting inside. The peaberry has a different size and different shape even though they have the same weight as normal beans. The peaberry roasts slower than other normal beans. Therefore, neither technique provides a good option to select the peaberries. Defect beans, e.g., sour, broken, black, and fade bean, are easy to check and pick up manually by hand. On the other hand, the peaberry pick up is very difficult even for trained specialists because the shape and color of the peaberry are similar to normal beans. In this study, we use image processing and machine learning techniques to discriminate the normal and peaberry bean as a part of the sorting system. As the first step, we applied Deep Convolutional Neural Networks (CNN) and Support Vector Machine (SVM) as machine learning techniques to discriminate the peaberry and normal bean. As a result, better performance was obtained with CNN than with SVM for the discrimination of the peaberry. The trained artificial neural network with high performance CPU and GPU in this work will be simply installed into the inexpensive and low in calculation Raspberry Pi system. We assume that this system will be used in under developed countries. The study evaluates and compares the feasibility of the methods in terms of accuracy of classification and processing speed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=convolutional%20neural%20networks" title="convolutional neural networks">convolutional neural networks</a>, <a href="https://publications.waset.org/abstracts/search?q=coffee%20bean" title=" coffee bean"> coffee bean</a>, <a href="https://publications.waset.org/abstracts/search?q=peaberry" title=" peaberry"> peaberry</a>, <a href="https://publications.waset.org/abstracts/search?q=sorting" title=" sorting"> sorting</a>, <a href="https://publications.waset.org/abstracts/search?q=support%20vector%20machine" title=" support vector machine "> support vector machine </a> </p> <a 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