This paper covers the post-harvest aspects, processing and quality assurance for speciality/organic coffee products. It starts with the origins of coffee, what aspects provide inherent quality, and diseases that deter quality. It then touches on coffee harvesting, the timing for harvesting and development of fruit color. It discusses picking systems, both manual and mechanical and their effects...

Recovery of iron from iron-rich diasporic bauxite ore via reductive roasting followed by magnetic separation has been explored recently. However, the efficiency of alumina extraction in the non-magnetic materials is absent. In this paper, a further study on the digestion of alumina by the Bayer process from non-magnetic material obtained after magnetic separation of reduced iron-rich diasporic ...

high nutritional value and existence of bioactive components in sesame seeds converted it to a valuable food. one of the methods to increase per capita consumption is processing of sesame with different ways such as production of sesame milk. in this study, the effect of blanching time (0 as a control sample, 15 and 30 min) at 95°c and roasting temperature (0 as a control sample and 145°c) for ...

Abstract Cocoa bean shell is a waste from the chocolate processing industry that has not been used optimally and still contains 5.78% polyphenols which potential as source of natural antioxidant compounds. The processed in with light, medium high roasting, based on desired product. purpose this study was to determine polyphenol content activity dry fermented cocoa shells result best degree roas...

The effects of food processing and or cooking practices in the variations in morphological changes in tissues were investigated. The relationship between consumption of charred meat, which is believed to be rich in nitrosamine, by pregnant mothers and the adverse effects on the growth of their offsprings, alterations in morphology of tissues like liver and pancreas were studied. Meat was subjec...

Roasted and non roasted full fat or partially defatted flaxseed flours (Linum Usitatissimum) were evaluated for their proximate composition, mineral profile and functional properties. Significant increase in the crude protein, crude fiber, ash and mineral contents in the partially defatted flaxseed flours (both roasted and non-roasted) was observed. Partial defattening improved the foam capacit...

In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260°C for 0, 10, 20 or 30 min, and roasting at 160 or 135°C on semimembranosus (SM) and longissimus lumborum (LL) muscles were evaluated. In addition, the optimum determined cooking method (oven-seared for 10 min at 232°C and roasted at 135°C) was applied to SM roasts varying in weight from 0.5...

The role of phenolics and saponins in contributing to bitterness in marama beans, an underutilized legume, especially when roasted, was investigated. Marama beans were roasted at 150°C for 20, 25 or 30 min, then dehulled to separate cotyledons, and pastes were prepared from these. Water extracts were prepared from full fat and defatted flours from roasted and unroasted marama cotyledons. A sens...