title: [Effects of the treatment of coffee pulp, fresh or ensilaged, with calcium hydroxide, on its nutritive value].
abstract: This study was carried out to determine the effects of the addition of calcium hydroxide on the chemical composition and nutritive value of fresh or ensilaged coffee pulp. Fresh or ensilaged pulp were mixed with 1, 2 and 3% of calcium hydroxide. The process was carried out during 0 and 16 hr, after which time the treated pulp was sun-dried for 36 hr until moisture content reached 12%. These samples were then analyzed for their proximate chemical composition and for some minerals (Ca, P, Na, K), as well as for caffeine, tannins and chlorogenic and caffeic acids content. Diets were then prepared from these materials, containing 15% protein and 15 or 30% fresh or ensilaged coffee pulp, and offered to weanling rats during six weeks. Information required on weight gain, food conversion, apparent digestibility and toxicity of the diets was recorded. Results of the chemical analysis revealed that the main changes found in both types of pulp as a result of the calcium hydroxide treatment were the following: a decrease in ether extract (from 4.0 to 2.5 g/100 g), crude fiber (from 18.3 to 11.9 g/100 g) and protein content (from 12.3 to 8.6 g/100 g) in an inverse relation to the amount of calcium hydroxide used. The amount of ash increased, fluctuated between 5.5 and 15.4%, depending on the amount of calcium hydroxide used. The latter affected the Ca:P ratio in the diets, where an average ratio of 7.2:1 was found in the control pulp (0% calcium hydroxide) and 59.0:1 in those treated with the highest amount of calcium hydroxide (3%). Regarding the caffeine, tannins and chlorogenic and caffeic acids contents, calcium hydroxide was effective in decreasing only tannins, more so in the fresh than in the ensilaged pulp; the decrease was in direct proportion to the amount of calcium hydroxide added and to the length of the Ca(OH)2 treatment. The results of the biological assays showed that the addition of Ca(OH)2 in either of the two time periods used and at either of the concentrations studied, did not improve the nutritive value of coffee pulp. There was always a better performance in the animals that consumed ensilaged pulp than in those fed fresh pulp. The animals fed 15% coffee pulp either fresh or ensilaged performed better than those consuming 30% coffee pulp.(ABSTRACT TRUNCATED AT 400 WORDS)
authors.affiliation: Instituto de Nutrición de Centro América y Panamá, Guatemala.
authors.forename: R
authors.initials: R
authors.lastname: Gómez-Brenes
authors.forename: G
authors.initials: G
authors.lastname: Bendaña
authors.forename: J M
authors.initials: JM
authors.lastname: González
authors.forename: R
authors.initials: R
authors.lastname: Jarquín
authors.forename: J E
authors.initials: JE
authors.lastname: Braham
authors.forename: R
authors.initials: R
authors.lastname: Bressani
mesh_terms: D000818:Animals; D002109:Caffeic Acids / Q000032:analysis; D002110:Caffeine / Q000032:analysis; D002126:Calcium Hydroxide / Q000494:pharmacology*; D002726:Chlorogenic Acid / Q000032:analysis; D003069:Coffee / Q000032:analysis; D005260:Female; D005511:Food Handling; D008297:Male; D009753:Nutritive Value / Q000187:drug effects*; D051381:Rats; D013634:Tannins / Q000032:analysis
chemical_list: D002109:Caffeic Acids; D003069:Coffee; D013634:Tannins; D002726:Chlorogenic Acid; D002110:Caffeine; D002126:Calcium Hydroxide
vernacular_title: Efectos del tratamiento de la pulpa de café, fresca o ensilada, con hidróxido de calcio, sobre su valor nutritivo.