La place du café dans l’alimentation des algériens

Abstract

Coffee consumption has become a habit for most Algerians. But the majority of consumers do not know these positive and negative effects, that is why we chose to work on this theme on one side both sociological and scientific. We prepared a questionnaire and we tried to see the population who consume coffee. The questionnaire was given to 70 participants, and the responses are analyzed to give us sufficient results to establish the consumer profile as well as the physicochemical composition of the coffees marketed. We also compared the concentration of phenolic compounds from roasted and parboiled Robusta with other brands of coffee and found that the concentration of phenolic compounds in roasted Robusta coffee and Aroma (1.42 mg EAG / g and 1.09 mg EAG / g) more than the other brands (Steamed Robusta, 1001 and Grandma). We added three doses of coffee (13%, 33% and 53%) to see the effect of caffeine on the nutritional values of the milk. It was found that the dose (53%) of the grandmother brand reduced the fat content of milk compared to other doses (13% and 33%) of robusta roasted and parboiled coffee. Regarding proteins, we found that the dose (53%) of robusta roasted and parboiled coffee are the most influential compared to other doses (13% and 53%) of robusta roasted coffee.