PROXIMATE, ANTIOXIDANT AND SENSORY PROPERTIES OF COFFEE SUBSTITUTE DEVELOPED FROM SEEDS OF ADANSONIA DIGITATA L. AND PHOENIX DACTYLIFERA L.

Abstract

The use of coffee as a beverage is a widespread practice all over the world. However, the adverse effects of caffeine is a challenge for consumers, hence the need for development of coffee substitutes. This study explored the proximate, free-radical scavenging (DPPH) and sensory properties of coffee substitute developed from seeds of Adansonia digitata L.  and Phoenix dactylifera L. Seeds were processed into coffee through drying, roasting and milling. Analytical procedures were carried out following standard procedures. Sensory properties of the two coffee substitutes were compared to that of a commercial coffee. Baobab coffee had significantly higher (p<0.05) ash, protein, fat, fiber and carbohydrate content than those from date palm seeds. While the normal coffee scored higher in aroma and flavor compared to the coffee substitutes, the overall acceptability of baobab coffee was comparable to that of normal coffee. In conclusion, these coffee substitute have nutritional benefits and are acceptable by consumers. However, further technological developments are required to improve the aroma and flavor to a level comparable to that true coffee.