Characterization of fiber fraction, physical and chemical properties of coffee flour (Coffea sp.) as functional foodstuff for diabetes mellitus patient

Abstract

Coffee pulp is solid waste from coffee processing, but unfortunately, it has not been utilized optimally, particularly for foods. Objective of the research was to study characterization of fiber fraction, physical and chemical properties of coffee flour as functional dietary material, which is rich in fiber to reduce blood glucose level for diabetes mellitus patients. The research used Arabica and Robusta coffee pulps. Results of the research showed that characterization of fiber fraction for Arabica has soluble dietary fiber 4.78% (db); 4.30% (wb) higher 0.63% (db); 0.55% (wb) in comparison with Robusta. However, the insoluble dietary fiber is 69.16% (db); 62.24% (wb) and total dietary fiber is 73.32% (db); 65.98% (wb) for Robusta is higher 10.78% (db); 9.82% (wb) insoluble dietary fiber and 10.15% (db); 9.26% (wb) total dietary fiber in comparison with Arabica. Granule shape of the flour for Arabica and Robusta have uneven surfaces and diverse sizes of granule. Arabica flour granules are smaller, 12.8-49.8 μm, than Robusta, 48.8-66.8 μm. Testing the chemical properties showed fat level was 4.05% (wb); 4.55% (db), water 10.96% (wb) and ash 9.35% (wb); 10.50% (db) for Arabica are higher 0.08% (wb); 0.12%(db) fat, 0.66% (wb) water and 0.81% (wb); 0.99% (db) ash. However, carbohydrate level was 62.78% (wb); 70% (db) and protein 14.41% (wb); 16.06% (db) for Robusta was higher 1.24% (wb); 0.88% (db) carbohydrate and 0.31% (wb); 0.23% (db) protein in comparison with Arabica. Coffee flour of Arabica has better characterization for fiber fraction, physical and chemical properties, in comparison with Robusta, due to it has higher soluble dietary fiber (SDF) and smaller flour granules, which are potential as functional foodstuff for diabetes mellitus patient.