ArticleJournal of food science2026
Exploring Coffee By-Products as Alternative Protein Sources: A Comprehensive Analysis of Amino Acid Profiles (Free and Total) and Protein Quality.
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
In the face of growing concerns about global food security, there is an increasing need to explore unconventional protein sources. This study characterized the protein fraction of six coffee by-products, namely dried pulp, husks, parchment, defective beans, sieving residue, and silverskin. Total and free amino acid composition was determined by RP-HPLC-FLD. Protein quality was evaluated using the amino acid score, essential amino acid index, and biological value. The protein content in the coffee by-products ranged from 1.49% in parchment to 14.34% in silverskin (dry weight). Except for parchment, coffee by-products contained high levels of aspartic acid, glutamic acid, leucine, and proline. Defective beans exhibited the most balanced amino acid content and the highest protein quality (EAAI = 91%). Methionine was the first limiting amino acid. In conclusion, coffee by-products, except parchment, can be considered promising sources of sustainable protein, thereby promoting their valorization within a circular bioeconomy framework.
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