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Table 1 Proximate composition of cherry coffee fruit freshly harvested from the coffee plant varieties Ouro Amarelo, Mundo Novo, and Catuaí Vermelho in wet weight

From: Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentation

Composition (%)

Varieties

Ouro Amarelo

Mundo Novo

Catuaí Vermelho

Moisture

63.27a

63.68a

62.64a

Fatty content

1.28a

1.25a

1.40a

Protein content

4.34a

4.72a

3.99a

Ash content

1.71a

1.77a

1.58a

Carbohydrate

16.47a

16.89a

12.39b

Total pectin

1.10a

2.30a

1.02a

Soluble pectin

0.33a

0.29b

0.25b

pH

5.03a

4.94a

4.90a

  1. Data are presented as mean. Values with different letters are significant at p < 0.05 by Scott-Knott test. Standard deviation of mean ranged from 2.32 to < 0.01
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Annals of Microbiology

ISSN: 1869-2044

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