Evaluating the nutritional benefits and risks of using coffee by-products flour in biscuit formulations

Guadalupe G.A.; Grandez-Yoplac D.E.; García L.; Doménech E. · Applied Food Research (2026) · DOI: 10.1016/j.afres.2026.102200

Resumen

The study indicates that the concentrations of As, Cd, Cr, Ni, and Pb in coffee by-product flour do not pose a health threat to consumers. Additionally, their fiber, K, protein, and Ca content can contribute positively to a balanced diet. Potentially toxic elements (PTEs) were also examined in soil, coffee roots, cherries, washing water, and honey water. The results showed that Cr ranged from 16.39 to 17.62 mg/kg and Pb (14.46 to 15.75 mg/kg) had the highest soil concentrations, but their translocation to cherry grains was Cr (0.021 to 0.041 mg/kg) and Pb (0.046 to 0.047 mg/kg). As concentrations were higher in the husk + parchment (from 0.064 to 0.081mg/kg), followed by husk (0.062 to 0.073 mg/kg), while Cr and Cd were higher in parchment (0.065 to 0.096 and non-detected to 0.070 mg/kg, respectively). The risk-benefit analysis revealed that all flours samples had a hazard quotient below 1, indicating low risk. Nutritionally, parchment had highest dietary fiber (78.90 to 89.70 g/100 g), husk was richest in K (2214 to 2456 mg/100 g), and the husk + parchment provided more protein (8.9 to 9.4 g/100 g) and Ca (339 to 345 mg/100 g). Therefore, biscuits can benefit from incorporating these ingredients into their formulation. Copyright

Instituciones: Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas