COFFEE PRESENTATION.pptx

coffee

1. Welcome to our presentation Presented By Mahfuzur Rahman Suma Priya

2. Health benefits of Coffee

3. Introduction Coffee is one of the three most popular beverages in the world (alongside water and tea), and it is one of the most profitable international commodities. Coffee was introduced in 15 th century but by 16 th century it spread worldwide. Latin America, eastern Africa, Asia, and Arabia are leading producers of coffee. It requires to grow a lot of moisture, sun, and shade. Coffee shows some adverse effects on various systems like skeletal system, reproductive system, nervous system, and cardiovascular system etc. Overall, the moderate consumption like 3 to 4 cups/day with average strength is safer to human health.

4. Objectives To describe about the coffee processing. To provide data on the global coffee market. Discuss on the health benefits of coffee.

5. World Coffee Production

6. Top 10 Coffee producers

7. Types of Coffee: 3 Types A. Arabica B. Robusta C. Liberica

8. Coffee Drinks

9. Structure of Caffeine The main constituents of coffee are caffeine, tannin, fixed oil, carbohydrates, and proteins. The chemical formula is C8H10N4O2 . Caffeine has a molar mass of 194 grams. It contains 2–3% caffeine, 3–5% tannins, 13% proteins, and 10–15% fixed oils.

10. Processing of coffee Collecting of Coffee beans Dehulling: removing the hulls from beans and other seeds. Fermenting of beans Drying (11-12% MC) Roasting (200 deg. C / 20 Mins) Cooling (25 deg. C) Grinding (< 1mm) packaging

11. Conclusion Coffee has been enjoyed as a drink by millions of people worldwide for over at least one thousand years. Harmful effects of coffee are associated with people who are sensitive to stimulants. Beyond this there is no evidence that coffee intake is connected with adverse health effects. Finally, the moderate consumption of coffee does not increase the risk of cardiovascular diseases and cancers. In fact, consumption of 3 to 5 standard cups (60-85mg/cup) of coffee daily has been consistently associated with a reduced risk of several chronic diseases.

12. References George, S. E., Ramalakshmi , K., & Mohan Rao, L. J. (2008). A perception on health benefits of coffee.  Critical reviews in food science and nutrition ,  48 (5), 464-486. Wachamo , H. L. (2017). Review on health benefit and risk of coffee consumption.  Med. Aromat . Plants ,  6 (4), 1-12. Cano- Marquina , A., Tarín , J. J., & Cano, A. (2013). The impact of coffee on health.  Maturitas ,  75 (1), 7-21. Pereira, J. P., Pereira, F. A. C., & Pimenta , C. J. (2022). Benefits of Coffee Consumption for Human Health: An Overview.  Current Nutrition & Food Science ,  18 (4), 387-397.