Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Table 2

Moisture content, crude ash, and color of ground roasted coffee beans after 24 h of yeast fermentation.

Sample	Moisture content (%)	Crude ash (%)	Color
			C1	1.50 ± 0.09	4.73 ± 0.05	31.52 ± 1.01	7.91 ± 0.44	16.78 ± 1.92	69.60 ± 1.27
C2	1.30 ± 0.05	4.08 ± 0.06	25.24 ± 0.62	4.90 ± 0.25	8.70 ± 0.89	74.00 ± 0.62
F1	1.27 ± 0.17	4.05 ± 0.06	30.62 ± 0.81	7.11 ± 0.94	14.74 ± 0.80	69.91 ± 0.52
F2	1.23 ± 0.06	4.15 ± 0.05	25.17 ± 0.68	4.43 ± 0.26	7.63 ± 0.53	73.90 ± 0.61
F3	1.31 ± 0.10	4.40 ± 0.05	29.78 ± 0.97	6.97 ± 0.54	13.75 ± 1.08	70.51 ± 0.70

superscripts within a column meant significant difference at P < 0.05 by Fisher’s least significant difference test.