Laboratory evaluation of the effects of processing methods, treatment and coffee cultivar on chemical composition and in vitro digestibility of coffee pulp

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cg.coverage.countryEthiopia
cg.coverage.iso3166-alpha2ET
cg.coverage.regionAfrica
cg.coverage.regionEastern Africa
cg.identifier.urlhttps://books.google.com/books?id=BYpa9Utu7EYC&pgen
cg.subject.ilriFEEDSen
cg.subject.ilriLIVESTOCKen
dc.contributor.authorGebru, G.en
dc.contributor.authorChichaibelu, B.en
dc.contributor.authorReed, J.D.en
dc.date.accessioned2014-10-31T06:08:20Zen
dc.date.available2014-10-31T06:08:20Zen
dc.identifier.urihttps://hdl.handle.net/10568/49750
dc.titleLaboratory evaluation of the effects of processing methods, treatment and coffee cultivar on chemical composition and in vitro digestibility of coffee pulpen
dcterms.abstractPresents results of experiments conductd to study the effect of dry processing of coffee cherries and ensiling with urea on the chemical composition and in vitro digestibility of coffee pulp, and the effect of variety of fibre and phenolic components. Different levels of urea were dissolved in a litre of water and added to dry-processed coffee pulp sealed in plastic bags and incubated for 15 and 30 days. The experiment on the relationship of variety to chemical composition was studied on the wet processed pulp. Fourteen varieties of coffee cherry were collected from high and low altitudes in Kaffa adminstrative region.en
dcterms.accessRightsOpen Access
dcterms.issued1990
dcterms.languageen
dcterms.licenseOther
dcterms.publisherInternational Livestock Centre for Africaen
dcterms.subjectcoffee pulpen
dcterms.subjectprocessing techniqueen
dcterms.subjectchemical compositionen
dcterms.subjectdigestibilityen
dcterms.subjectureaen
dcterms.subjectcultivarsen
dcterms.subjectyieldsen
dcterms.subjectevaluationen
dcterms.typeConference Paper

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