J. Food Chem. Nutr. 01 (02) 2013. 42-48 42 Available Online at ESci Journals Journal of Food Chemistry and Nutrition ISSN: 2307-4124 (Online), 2308-7943 (Print) http://www.escijournals.net/JFCN THE CHEMICAL COMPOSITION OF YEMENI GREEN COFFEE Qais A. Nogaim, Mohamed Al-Duais, Ali Al-Warafi, Hamied Al-Erianee, Muneer Al-Sayadi Department of Food Science and Technology, Ibb University,Yemen. A B S T R A C T The present study aims to determine the proximate chemical composition of Yemeni green coffee (Coffea arabica L.), by analyzing 70 samples which were collected between 2010 and 2011. The moisture content, crude proteins, total lipids, carbohydrates and ash % averages were 6.99 ± 0.48, 10.95 ± 0.44, 6.13 ± 0.36, 22.12 ± 1.77 and 4.16 ± 0.52 %, respectively. Other chemical constituents such as dextrins, chlorogenic acid, and caffeine % averages were 35.89 ± 2.59, 7.19 ± 0.4 and 1.49 ± 0.29 %, respectively. Finally organic and metallic pigments were not found in any of Yemeni neutral green coffee samples. Keywords: Yemeni coffee, chemical composition, quality grading. INTRODUCTION Coffee is one of the world’s most popular beverages. It is also the most important consumed and traded food commodity worldwide and ranks second, after crude oil, among all commodities (Fujioka and Shibamoto, 2008). World coffee production grew by over 100% from 1950 to 1990. In 2005 coffee production reached 6.4 million tons worldwide and is projected to grow by 0.5–1.9%, annually. Global output is expected to reach 7.0 million tons in 2010. World consumption of coffee is projected to increase by 0.4% annually from 6.7 million tons in 1998–2000 to 6.9 million tons in 2010. Brazil remains the largest green coffee producer and exporter, accounting for approximately 35% of the world market (Monteiro and Farah, 2012). Meanwhile Yemeni Mocha coffee is regarded as the most traditional coffee and still one of the world’s greatest, uniquely delicious coffee. It takes its name from the Yemen port city called Mocha, (USAID, 2005). Most coffee beverage consumed around the world is produced from the species Coffea arabica (Arabica) and Coffea canephora (Robusta). The former one is considered to be superior due to its sensory properties and, therefore, gets higher prices in the international market (Gielissen and Graafland, 2009). The term “green coffee bean” refers to un-roasted mature or immature coffee beans. These have been processed by wet or dry method for removing the outer pulp and mucilage, and have an intact wax layer on the outer surface. Coffee brew is known as a stimulant, property mainly attributed to caffeine. However, the number of chemical compounds identified in this beverage is large and some of them have many beneficial attributes. Till date there are no reports on coffee from Yemen, which is the national crop of the country. In the present study the major and minor components have been investigated and the proximate chemical composition of Yemeni green coffee samples have determined. MATERIALS AND METHODS Samples: A total of seventy samples of Yemeni green coffee (Coffea arabica L.), were collected by Yemen Standardization Metrology and Quality Control Organization from local markets of some Yemeni Governorates during 2010/2011. Chemicals: The standards of chlorogenic acid and caffeine were obtained from Sigma. Chemical Company. P.O. 145508, St. Lous, USA. Methods: All chemical parameters such as moisture content, crude protein, total lipids, carbohydrates, ash, dextrins, chlorogenic acid, caffeine and organic and metallic pigments were determined according to the standard method of AOAC (2005), chlorogenic acid and caffeine were determined by using spectrophotometer * Corresponding Author: Email ID: qaisnogaim@yahoo.com © 2013 ESci Journals Publishing. All rights reserved.