Biodegradation of Coffee pulp waste by White rotters

Coffee pulp is one of the most abundantly available agro-industrial wastes, produced during the pulping o Thus, for every 2 tonnes coffee cherries processed, nearly one ton pulp is generated . Only the coffee bean has a real commercial value. It represents 55.4% of the fruit on dry weight basis and the rest is considered to be the byproducts or residues. At different stages from harvesting to the processing and consumption, several residues viz., coffee pulp or husk, leaves and spent-ground are generated in more than two million tonnes quantity yearly . Among these byproducts, coffee pulp is the most important. Operation of the coffee cherries to obtain coffee beans in many coffee-producing areas of the tropics.The use of raw coffee pulp has been suggested to be lower than 20% in ruminant diets due to the presence of caffeine, tannins and other polyphenols. Solid- state fermentation technique was adopted earlier for protein enrichment of coffee-pulp using different strains of Aspergillus sp. Later it was proposed that desirable biochemical changes in terms of higher nitrogen content

Autorentext

Dr.(Mrs.)K.Parani working as a Assistant Professor, Dept.Of Botany, The Standard Fireworks Rajaratnam College for Women (Autonomous), Sivakasi, TamilNadu, India. She joined as faculty in 2005 after receiving her Doctoral degree in Botany. Later, she joined in industry from 2006 to 2010. She has published more than 10 research papers.