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Niacin content of coffee in Central America

Niacin content of coffee in Central America

Food Res 24(4): 344-351

Assays for the niacin content of 22 samples of roasted coffee from Guatemala, 6 from El Salvador, 5 from Honduras, 11 from Nicaragua, 5 from Costa Rica and 4 from Panama indicated that the averages were, respectively, 12.79, 18.93, 16.61, 12.07, 17.34 and 22.15 mg/100 g. The content of 11 varieties or types of green coffee samples averaged 1.08 mg, ranging from 0.60 to 1.33 mg/100 g. Effect of temperature, time and type of coffee on niacin and ether extract content upon roasting was studied. Niacin increased about 12 times and the ether extract, one and a half times green coffee values; increases of both nutrients, however, depended upon type of coffee and length of roasting time. To establish the contribution of niacin from coffee to the rural diet in Central America, the effect of coffee preparation on the amount of niacin extracted was investigated. Percolation, boiling and dripping resulted in extractions from 70 to 100% of the original niacin in the roasted bean. Surveys to determine importance of coffee as a contributor of niacin indicate that significant quantities of the vitamin are ingested in coffee although the amount varies with degree of roasting, strength of beverage and volume consumed per day. Therefore, in nutritional surveys the intake of niacin from coffee should be taken into consideration.

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Accession: 014118238

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DOI: 10.1111/j.1365-2621.1959.tb17282.x

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