Research Article
Determination of the Caffeine Contents of Guji Zone Coffee Beans in Southern Ethiopia Using Ultra Violet-Visible (UV-Vis) Spectrometer Analysis
Gadisa Tesfaye*,
Dawit Alemu,
Bekele Kuma,
Ashenafi Shiferaw
Issue:
Volume 13, Issue 1, February 2024
Pages:
1-5
Received:
22 December 2023
Accepted:
12 January 2024
Published:
1 February 2024
Abstract: The determination of the caffeine content of coffee beans is the most popular way to solve the problem related to the level caffeine in coffee. In the present study, the caffeine level of Guji coffee beans was determined using the Ultra- Violet visible spectrometer Analysis Method. The coffee samples were collected from the coffee supplier farmer cooperatives union in Bule Hora. The sample was roasted and grinding using grinding for caffeine extraction. The obtained data by the study were compared with the caffeine levels that determined by different researchers from different selected sites, and indicates that the values of the results ranged from (1.04 ±0.0010 to 1.31±0.0021)% using ultraviolet-visible. The levels of caffeine from Hambella Wammana (1.31 ±0.0020)% was high, and that of Kercha (1.04 ±0.0010)% is low, and claimed that the caffeine levels of coffee beans of the same species that growth on different regions were varied due to different vital factors that influences amount caffeine in coffee beans. Generally, the study demonstrated that the caffeine level from selected areas of Guji Zone confirms the caffeine level of arabica coffee informed by the literature.
Abstract: The determination of the caffeine content of coffee beans is the most popular way to solve the problem related to the level caffeine in coffee. In the present study, the caffeine level of Guji coffee beans was determined using the Ultra- Violet visible spectrometer Analysis Method. The coffee samples were collected from the coffee supplier farmer c...
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Review Article
Different Trends of World & Ethiopian Local Soybean Based Recipes and Their Health Benefits: A Review
Issue:
Volume 13, Issue 1, February 2024
Pages:
6-12
Received:
16 January 2024
Accepted:
8 February 2024
Published:
28 February 2024
Abstract: Soybean (Glycine max L.) accounts for 25% of global vegetable oil production. It is a high-protein, high-nutritional-value food that is beneficial for chronic disease prevention and treatment, alleviates depressive symptoms, and improves skin health, fiber, high in calcium and magnesium, essential amino acids, anthocyanin, saponins, lipids, and oligosaccharides. According to epidemiological studies, consumption of soybean based foods provides the advantages of lowering the prevalence of heart disease, reducing the chance of an ischemic stroke, and lowering cholesterol, which reduces the likelihood of atherosclerosis. It is effective against a wide range of malignancies, including breast, prostate, colorectal, ovarian, and endometrial cancers. Soybean recipe have antioxidant properties and helps to ease menopausal symptoms in women as well as lower the risk of type 2 diabetes. Isoflavones, a phytochemical present in soybeans, have numerous health benefits. Soybean recipes (dishes) are created in varied ways and composite ratios in different countries. Soy milk, bread, enjera, tofu and kukis are a few examples in Ethiopia. In all types of the recipes prepared, their nutritional compositions are outstanding and delicious in their tastes. The large population of Ethiopian Orthodoxy Christianity followers are not allowed during seasons of fasting, to consume proteins derived from animals. Hence soybean foods are good alternatives during those fasting days for the problem of protein malnutrition and vitamin A absorption. Ethiopian traditional unique foods like enjera, bread, wot, kitta, biscuit, kukis etc. can be prepared from soybean mixed flour. Owing to its superior nutritional value as a well-balanced diet and several health advantages, we advise making greater use of soybean-based recipes, oils, and products.
Abstract: Soybean (Glycine max L.) accounts for 25% of global vegetable oil production. It is a high-protein, high-nutritional-value food that is beneficial for chronic disease prevention and treatment, alleviates depressive symptoms, and improves skin health, fiber, high in calcium and magnesium, essential amino acids, anthocyanin, saponins, lipids, and oli...
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