Effect of drying pre-treatment and drying density on Ghanaian robusta green coffee quality

Abstract

Analysis on the free sugars, methanol soluble phenolics, pH and the total chlorogenic acid (CGA) were carried out on green coffee beans stored (0-4 days after harvesting) in jute sacks before drying on raised platform at three density levels (20, 30 and 40 kg m-2). Storage of green beans in sacks before drying was found to significantly affect the levels of soluble sugars, chlorogenic acids and pH of the green coffee beans but not the free phenolics. The soluble sugars and pH were generally higher in the control (zero day storage) and the reverse was true for chlorogenic acids. Their implication for dry processing of coffee beans is discussed. © 2008 Asian Network for Scientific Information.