Design of a Coffee Alternative by Brewing Roasted Seeds from Baobab (Adansonia digitata)
Ngadze, Ruth T. (Wageningen University and Research)
Casertano, Melania (Wageningen University and Research)
Vilas Franquesa, Arnau (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)

Data:	2025
Resum:	Background: The use of baobab seed beverages as coffee alternatives represents a novel approach to upcycling by-products. Baobab seed aqueous extract is caffeine-free and contains numerous compounds of nutritional interest. The composition and sensory characteristics of baobab seed beverage can be modulated by roasting and brewing conditions. Objective: This study aimed to assess the effect of using different fluidised bed roasting temperatures and microwave infusion on the nutritional and functional properties of the beverage. Results: Higher roasting temperatures increased solubility, melanoidin content, pH, titratable acidity, colour, phenolic content, and antioxidant activity, while the concentration of chlorogenic acid and caffeic acid decreased. Upon microwave infusion, antioxidant activity, phenolic content (gallic acid, coumaric acid, caffeic acid, and vanillic acid), protein content, and soluble fibre content increased. Chlorogenic acid was not present in microwave-infused samples, and the amount of caffeic acid decreased. The fat content remained similar across all samples. The major volatile components identified in the roasted seeds were furans and pyrazines. Conclusions: These findings highlight the potential of baobab seed beverages as coffee alternatives and the impact of roasting and brewing conditions on their nutritional and functional properties.
Drets:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Llengua:	Anglès
Document:	Article ; recerca ; Versió publicada
Matèria:	Baobab seed ; Coffee alternative ; Brewing ; Functional beverage
Publicat a:	Beverages, Vol. 11, Num. 8 (November 2025) , art. 0155, ISSN 2306-5710

DOI: 10.3390/beverages11060155

13 p, 608.3 KB

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