Effect of Enzymatic Treatment and Sugar Germination of Robusta Coffee Beans on Antioxidants Assay, Fatty Acid and Colour in Comparison to Arabica

Abstract

One of the most consumed drinks worldwide is coffee. Arabica coffee beans and Robusta coffee beans are the two main varieties of coffee. Arabica coffee is in higher demand in the market because of its better quality compared to Robusta coffee but it is more expensive and high cost of it. The cost of commercially available mixtures depends significantly on the percentage content of the more
expensive. Studies have indicated that germination with the addition of enzymes and sugar significantly affects the antioxidant properties, fatty acid and colour of Robusta coffee beans.