Laboratory evaluation of the effects of processing methods, treatment and coffee cultivar on chemical composition and in vitro digestibility of coffee pulp
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Permanent link to this item: http://hdl.handle.net/10568/49750
Google URL: http://books.google.com/books?id=BYpa9Utu7EYC&pg
Presents results of experiments conductd to study the effect of dry processing of coffee cherries and ensiling with urea on the chemical composition and in vitro digestibility of coffee pulp, and the effect of variety of fibre and phenolic components. Different levels of urea were dissolved in a litre of water and added to dry-processed coffee pulp sealed in plastic bags and incubated for 15 and 30 days. The experiment on the relationship of variety to chemical composition was studied on the wet processed pulp. Fourteen varieties of coffee cherry were collected from high and low altitudes in Kaffa adminstrative region.
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