" A Study Some of Quality Characteristics of Coffee bean Varieties in the Local market of Sabha Region"
DOI:
https://doi.org/10.65405/eb6ptp02Keywords:
coffee quality, moisture ,Sabha ,sensory evaluation ,tanninsAbstract
This study aims to investigate some physical and chemical properties related to the quality of coffee varieties available in the local market of Sabha city. The research covered five types of coffee: Brazilian, Syrian, Colombian, Indian, and Yemeni. Moisture content was evaluated in the samples, where Colombian coffee recorded the lowest value (3.48%), while Yemeni coffee showed the highest (6.26%). The moisture levels of Brazilian, Syrian, and Indian coffees were 3.63%, 5.11%, and 4.20%, respectively. Regarding total ash, Syrian coffee had the lowest value (4.72%), whereas Brazilian coffee recorded the highest (5.79%). The remaining values were 4.91% for Colombian, 5.21% for Indian, and 5.26% for Yemeni coffee. For total tannins, Yemeni coffee showed the lowest average (9.08%), while Brazilian coffee had the highest (13.49%). Syrian coffee recorded 12.86%, Colombian 10.62%, and Indian 11.86%. Concerning acidity (pH), Yemeni coffee had the lowest average value (5.423), while Indian coffee showed the highest (5.58). The pH values of Syrian, Yemeni, Colombian, and Indian coffees were 5.51, 5.44, 5.44, and 5.48, respectively. Sensory evaluation results indicated that Indian coffee was the most preferred, achieving the highest scores in overall quality, while Colombian coffee ranked lowest. The order of preference was Indian, Yemeni, and Brazilian, followed by Syrian and Colombian. These findings highlight significant differences among the studied varieties, which may influence coffee quality and consumer choices in Sabha.
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References
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