February 2019

Effect of storage temperature on the physicochemical, nutritional and microbiological quality of pasteurised soursop (Annona muricata L.) Juice

This work was aimed at investigating the effect of storage temperature on the physicochemical, nutritional, and microbial quality of soursop juice. Physicochemical quality was determined by measuring changes in pH, titratable acidity, total soluble solids and colour (L*a*b* values). Ascorbic acid levels, total phenolic content and total antioxidant capacity were analysed to determine the effect of storage temperature on...

Author(s): Jerry Ampofo-Asiama and Bright Quaye  

February 2019

Biochemical composition of Ethiopian coffees (Coffea arabica L.) as influenced by variety and postharvest processing methods

This study investigated the influence of variety, processing methods and their possible interactions on the biochemical composition of green coffee beans. The results revealed that the biochemical composition was significantly affected by the interaction effect of variety and processing methods. As compared to coffees processed in semi-washed and dry method, the highest total chlorogenic acid (TCGA) content was obtained...

Author(s): Kassaye Tolessa, Desalegn Alemayehu, Derbew Belew and Pascal Boeckx