Review of Related Literature

Chapter 2 Review of Related Literature

Coffee, a drink with a mildly stimulating effect that is made from the ground or processed seeds of a tropical tree. It contains primarily caffeine which is a stimulant and other substances like proteins and amino acids Alanine, Arginine, Aspartic acid ,

Cystine, Leucine, Lysine, Phenylalanine, Proline, Glutamic Acid, Glycine, Histidine,

Isoleucine, Serine, Threonine, Tyrosine, Valine that are helpful in muscle development and repair. The average caffeine content in coffee varies from the way it is made: brewed 80 to 135 mg, decaf-brewed 3 to 4 mg, decaf-instant 2 to 3 mg, drip coffee 115 to 175 mg, espresso 100 mg, instant 65 to 100 mg.

Evidence suggests that caffeine may help fend of Parkinson’s Disease. Scientists at Massachusetts General Hospital in Boston found out that caffeine seemed to protect mice brain cells from depletion of the nerve chemical dopamine – the problem causing

Parkinson’s in humans. However these are preliminary findings; human studies have not consistently supported caffeine’s protective role.

Coffee is said to be the one of the best sources of antioxidants, even more than red wine or tea. Red wine or tea are two beverages that have long been known for their cancer fighting qualities and purported abilities to reduce the risk of heart disease.

These vitamins are within the plain, ordinary coffee: Choline, Folate, Niacin, Vitamin K, Panthotenic acid, and Riboflavin. In learning about the nutrition facts for coffee, scientists also discovered that it contain trace amounts of these minerals: Calcium,

Fluoride, Magnesium, Manganese, Phosphorus, Potassium, and Sodium. The calories in coffee without additives are 2.4 calories from carbohydrates 1.0, calories from fat 0.4, and calories from protein 1.0.

So in general, coffee has very many health benefits but drinking coffee too much can result into overdosing of caffeine which can cause a racing heart rate, heart palpitations and in some cases, it can even cause seizures.

Cream – the yellowish fatty component of un-homogenized milk that tends to accumulate at the surface.

Milk – a whitish liquid containing proteins, fats, lactose, and various vitamins and minerals that is produced by the mammary glands of mature female mammals after they have given birth and serves as nourishment for the young.

Creamer components to replicate the mouthfeel of milk fats, non-dairy creamers often contain vegetable-based fats, although non-fat non-dairy creamers exist. Other common ingredients include corn syrup and other sweeteners or flavourings as well as sodium caseinate; a milk protein derivative that doesn’t contain lactose. The researchers of the previous studies in making coffee utilizing different fruit seeds namely Kestmith Irene Banaag and Eduardo Quidlat Jr. used durian seeds and

Franz Albert Bama used marang seeds. While the current researchers will use the well- known jackfruit (Artocaprus Heterophylla) seeds. Jackfruit seeds are an ingredient in a very delicious dish that the seeds are mixed with coconut milk and other spices and seasonings. But in this study, the researchers are planning to roast and pulverize the seeds so that they can use it to make coffee and a creamer or a non-dairy creamer.

Jackfruit seeds come from the jack fruit tree; a specie of tree in the Artocarpus genus of the mulberry family (Moraceae). It is native to parts of Southern and Southeast

Asia. The tree is well suited to tropical lowlands, and its fruit is the largest tree-born fruit, reaching 80 pounds (36 kg) in weight and up to 36 inches (90 cm) long and (50 cm) in diameter. The flesh of the jackfruit is starchy, fibrous and is a source of dietary fiber.

The flavour is similar to a tart banana.

Varieties of jackfruit are distinguished according to the characteristics of the fruits’ flesh. In Brazil, three varieties are recognized. These are: “hard” variety, which has firm flesh and the largest fruits that can weigh between 15 and 40 kilograms each;

“soft” variety, which bears smaller fruits, with softer and sweeter flesh; and the butter variety, which bears sweet fruits whose flesh has a consistency intermediate between the “hard” and “soft” varieties. Jackfruit seeds have around 135 kcal/100 g. They are a rich source of complex carbohydrates, proteins, dietary fiber, vitamins like vitamin A, C and certain B vitamins, and minerals like calcium, zinc, and phosphorus. They also contain lignans, isoflavones, saponins, that are called phytonutrients and their health benefits are wide- ranging from anti-cancer to antihypertensive, anti-ageing, antioxidant, anti-ulcer etc.

In general, the seeds are gathered from ripe fruit, sun dried and stored for use in rainy seasons in many parts of South Indian states. Different variety of recipes prepared in Southern India where they are eaten by roasting as a snack or added to curries in place of lentils.