BIBLIOGRAPHY BANGAO, BIRLY G. APRIL 2010....
BIBLIOGRAPHY
BANGAO, BIRLY G. APRIL 2010. Suitability of Different Corn Varieties as an
Alternative to Rice and Soybean as Coffee. Benguet State University, La Trinidad
Benguet.
Adviser: Esther Josephine D. Sagalla, MSc
ABSTRACT
The study was conducted to determine the suitability of different corn varieties as
an alternate to rice and soybean coffee and to identify the corn variety with the best cup
quality based on aroma, color, taste and acceptability.
Based on the results, Gasilang had the highest dry matter and sugar content. Corn
coffee processed from Gasilang had strong aroma, very bitter taste, very dark brown
color, and was liked very much by coffee drinkers. Lagkitan Kibungan and Sweet Corn
Hybrid had relatively high sugar contents and ground kernel recovery. Corn coffee
processed from Sweet Corn Hybrid was also liked very much by coffee drinkers. Corn
coffee processed from Rice and Popcorn, on the other hand, were liked very much by non
coffee drinkers.
TABLE OF CONTENTS
Page
Bibliography…………………………………………………………….…... i
Abstract……………………………………………………………………... i
Table of Contents……………………………………………………….…..
ii
INTRODUCTION………………………………………………………….
1
REVIEW OF LITERATURE………………………………………………
3
Coffee Substitute……………………………………………………
3
Processing Technique………………………………………………. 3
Effects of Coffee on Physical
Health……………………………………………………………….
4
MATERIALS AND METHODS…………………………………………...
5
RESULTS AND DISCUSSION…………………………………………...
9
Meteorological Data……………………………………………….. 9
Dry Matter Content………………………………………………... 10
Sugar Content………………………………………………………. 10
Percent Ground Kernel
Recovery…………………………………........................................
11
Characteristics of Ground
Kernels………………………………………………………………
12
Sensory Evaluation…………………………………………………. 13
Frequency of Acceptability………………………………………….
18
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS…………
20
Summary……………………………………………………………..
20
Conclusions………………………………………………………...
21
ii
Recommendations………………………………………………….
21
LITERATURE CITED……………………………………………………...
22
APPENDICES………………………………………………………………
24
iii
1
INTRODUCTION
Corn
(Zea mays) is the second most important crop in the Philippines. It is used as
a staple food especially in areas where rice is not readily available (Chapman and Carter,
1976).
Corn kernels contain vitamins A, B, C, thiamine, niacin, and important minerals
like calcium and iron (Gagni and Tabinga, 1985). Thus, corn kernels are processed into
various products such as corn flour, corn syrup and others. Corn kernels are also roasted
and used as a coffee substitute. In fact, native Americans roast corn kernels instead of
coffee beans and drink it as they would coffee (Casey, 2010).
The low caffeine content in the corn makes it an ideal substitute for coffee.
Caffeine often causes restlessness, head ache, tense muscles, sleep disturbance, and
irregular heartbeats. Caffeine also increases the production of stomach acid which may
worsen ulcer symptoms or heartburn (Potter and Hutchkniss, 1995).
Using corn as coffee substitute is also said to be satisfying and is guaranteed to
take the edge of hunger pangs between meals. The natural sugar in corn also results in a
drink that makes addition of sugar unnecessary (Casey, 2010).
Furthermore, corn kernels have less oil content than soybean seeds, which may
make the drink oily when prepared. Using corn as coffee is also better than using rice
because rice grains contain more carbohydrates. People who are conscious of their diet
prefer lesser carbohydrates (World Encyclopedia, 2005).
It is therefore necessary to study the potential of corn as a coffee substitute. A
drink with low caffeine may be developed while the taste, aromatic acceptability, and
quality of coffee may be preserved.
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
2
The study was conducted to determine the suitability of different corn varieties as
an alternate to rice and soybean coffee and to identify the corn variety with the best cup
quality based on aroma, color, taste and acceptability.
The study was conducted at Benguet State University from November to March
2010.
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
3
REVIEW OF LITERATURE
Coffee Substitutes
Co (1861) reported that experienced and devoted lovers of coffee have tried wheat
and report it annually that it impacts the genuine aromatic properties of coffee. The grains
are ground together, boiled and then served as coffee.
Griffteth (2002) mentioned that okra could be a good substitute for coffee. Okra
seeds are parched over a good fire and stirred well until it is dark brown. The white of an
egg is added to a full cup of roasted okra seeds and mixed well. The mixture is then
boiled and drank like coffee.
Sweet potato can also be a good substitute for coffee. The storage roots are peeled
and sliced thinly. The sliced roots are dried and then cut into small pieces enough to go
into the coffee mill. The roots are ground, boiled and served as coffee (Patriot, 1864).
Furthermore, many people are daily in the habit of using rye as a substitute for
coffee without being aware of the fact that the grains when burnt contains above 50% of
phosphorus acid. In young people, it effectively prevents the development of osseous
tissues and in old people it prevents the foundation of dry gangrene (Athens, 1865).
Processing Techniques
The most important contributor of flavor profile in the processing technique of
coffee is the method of processing. Coffee can be processed in different ways but its
beverage quality depends on the microclimatic type of plants. Therefore, the climate
dictates the type of processing that needs to be done. Further, processing techniques help
to attain the flavor that is designed by the producer and consumer (Clifford, 2007).
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
4
Effects of Coffee on Physical Health
Individuals who are sensitive to caffeine may substitute to decaffeinated coffee.
While caffeine is a moderately habituating drug, coffee is not regarded as harmful to the
average adult. Indeed, coffee may be beneficial. Medical authorities generally
recommended that coffee should not be given to young children (Desrosier, 1977).
Some individuals can drink several cups of coffee in an hour and notice no effect
while others may feel a strong effect with just one cup of coffee. Too much caffeine can
cause restlessness, nausea headache, tense muscles, sleep disturbance and irregular
heartbeats. Caffeine increases the production of stomach acid that may worsen ulcer
symptoms or heartburn. Drinking coffee at evening may disrupt sleep and cause
insomnia. Although caffeine does not fall into the class of addictive drugs, some people
may experience headache, fatigue, irritability and nervousness when their daily intake of
caffeine is quickly and substantially altered (Desrosier, 1977).
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
5
MATERIALS AND METHODS
An area of 150 m2 was thoroughly prepared before planting. Ten varieties of corn
gathered from different location were planted in unreplicated plots. Cultural practices in
corn production such as weeding, irrigation and spraying were done uniformly to ensure
good growth and yield of the crop.
After maturity the corn were harvested and sun dried. Corn kernels were removed
from the cob and 100 g of kernels were weighed for each treatment. The corn kernels
were roasted for 15 minutes and ground or pounded into powder. The roasted ground
kernels was added to water that has been boiling for five minutes and then boiled again
for another five minutes until its aroma becomes evident. After boiling, the corn drink
was filtered for more translucent quality.
Twenty panelists composing of ten coffee and ten non-coffee drinkers were given
one cup each for sensory evaluation.
The treatments which were replicated three times were as follows:
CODE
VARIETY SOURCE
V1 Sweet corn (hybrid)
La union
V2 Glutinous white Barlig
V3 Popcorn Nueva
Viscaya
V4
Sweet corn (native)
Sabangan
V5 Gasilang
Nueva Viscaya
V6 Lagkitan (Kibungan)
Kibungan
V7 Sabangan corn 1
Sabangan
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
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V8 Sabangan corn 2
Sabangan
V9 Sabangan corn 3
Sabangan
V10 Glutinous yellow
Barlig
Check Rice
Sabangan
Check Soybean
Bauko
Data Gathered
1. Dry Matter Content. This was taken by oven drying 100g of corn kernels for 72
hours at 100oC. This was computed using the following formula:
%Dry matter content = 100%- moisture content
Where:
%Moisture Content = Fresh weight- Oven dry weight x 100
Fresh weight
2. Sugar content. Sugar content was determined by using a digital refractometer
from the extracted juice of corn kernels.
3. Characteristics of ground kernels. This was taken by evaluating the ground
kernels using the following scale (Paajanen, 2007):
Scale Description
1 Coarse
2 Medium
3 Fine
4 Extra fine
5 Turkish
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
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4. Ground kernel recovery (%). This was taken by weighing the unground and
ground kernels then computed using the formula:
% recovery = Ungrounded kernels – Ground kernels x 100
Ungrounded
kernels
5. Sensory evaluation. This was gathered using the following rating scales
(Madchawing, 2005):
a.
Aroma. This was gathered using the following scale:
Scale Description
Remarks
4
Strong aroma Having an intense degree of smell
3 Moderate Having a temperate degree of smell
aroma
2
Slight aroma Having extremely low degree of
smell
1
Poor aroma Having a little degree or no smell
b.
Taste. This was taken using the following scale:
Scale
Description
4
Extremely bitter
3
Very bitter
2
Moderate bitter
1 No bitter taste
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
8
c.
Color. This was gathered using the following scale:
Scale Description
4
very dark brown
3
dark brown
2
light brown
1 yellowish brown
d. General acceptability. This was gathered using the following scale:
Scale Description
1
like very much
2
like moderately
3
neither liked nor disliked
4
disliked moderately
5
dislike very much
Data Analysis
All quantitative data were computed using analysis of variance for Completely
Randomized Design (CRD). The significance of treatment means was computed using
Duncan’s Multiple Range Test (DMRT) at 5% level of significance.
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
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RESULTS AND DISCUSSION
Temperature, Relative Humidity, Rainfall
and Sunshine Duration
The temperature, relative humidity, amount of rainfall, and sunshine duration
from August to December are presented in Table 1. The temperature ranged from 14.3oC
to 24.3oC. Relative humidity from August to December was 84.8% while amount of
rainfall ranged from 12.3 to 45 mm. Rainfall amount is very low compared to the
monthly requirement of corn which is 200mm for dry months and 250mm for wet months
during germination and flowering (Schiller et al, 2006). Sunshine duration had an
average mean of 372.58 min.
Corn can be grown successfully in regions that have a mean of temperature at
about 21oC for germination and 32oC for growth (Singh, 1992).
Table 1. Temperature, relative humidity, rainfall amount and sunshine duration during the
conduct of the study
MONTHS
TEMPERATURE
RELATIVE RAINFALL SUNSHINE
MAX MIN AVERAGE HUMIDITY AMOUNT
DURATION
(%)
(mm)
(Min)
August
19.5
14.3
16.9
77
45.0
141.3
September ___
16.1
16.1
85
12.3
793.9
October 22.3
16.0
19.2
86
21.8
329.6
November 22.6 14.6 18.6
88
16.4
229.3
December 24.3
15.5
19.9
88
19
368.8
Mean 22.2
15.3
18.8 85
22.9 372.6
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
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Dry Matter Content
Highly significant differences are observed in the dry matter content of the
different treatments (Table 2). Glutinous yellow obtained the highest dry matter content
(17.1%) while rice grains obtained the lowest dry matter content (11.4%). The average
dry matter content of corn is approximately 14-16% but varies widely depending on
cultivars, location, climate, and day length (PCARRD, 1981).
Dry matter content of kernels might give a better insight to the alterations that
occur during roasting (Tonroy and Perry, 2006) and to ground kernel recovery. Corn
kernels with high dry matter might result in better roasting and higher recovery.
Sugar Content
Highly significant differences are observed in the sugar content of the different
treatments (Table 2). The highest sugar content was observed from Lagkitan Kibungan
(4.8 oBrix) but comparable with Glutinous Yellow, Popcorn, Sweetcorn Hybrid,
Sweetcorn native and Gasilang.
Corn kernels with sugar contents of 3.5 to 6.0% is preferable since it makes the
addition of sugar unnecessary (Casey, 2010).
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
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Table 2. Dry matter and sugar content of corn varieties evaluated as rice and soybean
coffee substitute
TREATMENT
DRY MATTER CONTENT (%) SUGAR CONTENT (oBRIX)
Sabangan mais 1
14.4c 2.5cd
Sabangan mais 2
14.8bc 2.7c
Glutinous white
15.0b 3.7b
Sabangan mais 3
15.2b 1.8d
Glutinous yellow
17.1a 4.0ab
Popcorn 12.5f 4.3ab
Sweet corn hybrid
14.4c 4.5ab
Sweet corn native
12.8f 4.3ab
Lagkitan Kibungan
13.4d 4.8ab
Gasilang 16.1a 4.4ab
Rice (check)
13.0de 3.8b
Soybean (check)
11.4g 2.5cd
CV (%)
1.93
12.50
For each column, means with the same letter are significantly different at 5% probability
using DMRT
Percent Ground Roasted Kernel Recovery
Highly significant differences are observed on the percent ground roasted kernel
recovery of the different treatments evaluated (Table 3). Rice significantly had the
highest ground roasted kernel recovery followed by Lagkitan Kibungan and Sweetcorn
Hybrid. The rest of the entries had a ground roasted kernel recovery ranging from 78.5 to
81.6%
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
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High ground roasted kernel recovery may indicate that when more ground kernels
recovered, more coffee will be produced thus leading to a higher income.
Table 3. Percent ground roasted kernel recovery of corn varieties evaluated as rice and
soybean coffee substitute
ENTRY GROUND
KERNEL RECOVERY (%)
Sabangan mais 1
80.8e
Sabangan mais 2
81.0cd
Glutinous white
81.0cd
Sabangan mais 3
81.7c
Glutinous yellow
78.5f
Popcorn 78.6f
Sweet corn hybrid
80.5e
Sweet corn native
82.4b
Lagkitan Kibungan
82.7b
Gasilang 79.4f
Rice (check)
84.7a
Soybean (check)
81.6c
CV (%)
1.83
For each column, means with the same letter are significantly different at 5% probability
using DMRT
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
13
Characteristics of Ground Kernels
The roasted ground kernels of the different corn varieties were extra fine.
Sensory Dvaluation
Aroma. Non coffee drinkers rated corn coffee processed from Gasilang as
strongly aromatic while coffee drinkers rated corn coffee processed form Sweetcorn
hybrid, Gasilang and Soybean as having strong aroma. The corn coffee processed from
the rest of the varieties were slightly to moderately aromatic (Table 4).
Aroma is important to corn coffee since simply inhaling the aroma alters the
activity of cells in the brain (Science Daily, 2008). Aroma is also responsible for all
flavor attributes other than taste attributes that are perceived by the tongue. Therefore, it
might be said that aroma is the most important attribute to specialty coffee (Golden Field,
2009). Slight aroma in corn coffee results to a dramatic decrease in the overall coffee
flavor.
Thus, corn coffee processed from Sweetcorn Hybrid and Gasilang may have
strong coffee flavor due to its strong aroma.
Taste. Results showed (Table 5) that corn coffee processed from Sabangan mais 1
and 3, Lagkitan Kibungan, and Gasilang were rated as very bitter by non coffee drinkers.
In contrast, corn coffee processed from Sabangan mais 1 was rated as very bitter by
coffee drinkers. Most of the corn coffee processed from the varieties were rated as
moderately bitter by both non coffee and coffee drinkers.
Coffee bitterness is sometimes a negative, but omnipresent, aspect of the
beverage. At low levels, bitterness helps tame coffee acidity and adds another favorable
dimension to the brew. However, at high levels, a bitter coffee compound can overpower
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
14
the other components present in coffee producing an undesirable effect (Coffee Research
Institute, 2006).
Table 4. Aroma of the corn coffee processed from different corn varieties
TREATMENT
AROMA RATING
NON COFFEE DRINKERS COFFEE DRINKERS
Sabangan mais 1
3
3
Sabangan mais 2
3
3
Glutinous white
3
3
Sabangan mais 3
3
3
Glutinous yellow
2
3
Popcorn 3 3
Sweet corn hybrid
3
4
Sweet corn native
3
3
Lagkitan Kibungan
3
3
Gasilang 4 4
Rice (check)
2
3
Soybean (check)
3
4
CV (%)
18.25
17.33
Rating Scale: 1-poor aroma, 2-slight aroma, 3-moderate aroma, 4-strong aroma
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
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Coffee drinkers prefer very bitter coffee thus, corn coffee processed form
Sabangan mais 1, Sabangan mais 3, Lagkitan Kibungan and Gasilang having very bitter
taste may be preferred over the other varieties. Moreover, these varieties had low sugar
contents which may have contributed to the bitter taste of the beverage. For instance, corn
coffee processed from Sabangan mais 1 and 3 which had low sugar contents (2.5 oBrix
and 1.8 oBrix) also had very bitter taste.
Table 5. Taste of the corn coffee processed from different varieties
TREATMENT
TASTE RATING
NON COFFEE DRINKERS COFFEE DRINKERS
Sabangan mais 1
3
3
Sabangan mais 2
2
1
Glutinous white
2
2
Sabangan mais 3
3
2
Glutinous yellow
2
2
Popcorn 2
2
Sweet corn hybrid
2
2
Sweet corn native
2
2
Lagkitan Kibungan
3
2
Gasilang 3
2
Rice (Check)
2
1
Soybean (check)
2
2
CV (%)
16.39
16.18
Rating scale: 1-no bitter taste, 2-moderately bitter, 3-very bitter, 4-extremely bitter
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
16
Color. Non coffee drinkers rated corn coffee processed form Sabangan mais 1 and
3, Lagkitan Kibungan and Gasilang as very dark brown while the corn coffee processed
form the rest of the varieties were rated dark brown. For coffee drinkers, corn coffee
processed from Sabangan mais 1 was rated as very dark brown while Rice and Sabangan
mais 2 were rated light brown. The corn coffee processed from the rest of the varieties
was rated as dark brown (Table 6).
Table 6. Color of the corn coffee processed from different varieties
TREATMENTS
COLOR RATING
NON COFFEE DRINKERS COFFEE DRINKERS
Sabangan mais 1
4
4
Sabangan mais 2
3
2
Glutinous white
3
3
Sabangan mais 3
4
3
Glutinous yellow
3
3
Popcorn 3
3
Sweet corn hybrid
3
3
Sweet corn native
3
2
Lagkitan Kibungan
4
3
Gasilang 4
3
Rice (check)
3
2
Soybean (check)
3
3
CV (%)
16.38
13.97
Rating scale: 1-yelloish brown, 2-light brown, 3-dark brown, 4-very dark brown
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
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The importance of color to corn coffee is that it increases the eagerness of the
drinkers to consume the beverage. Thus, a darker color is preferred by coffee drinkers. In
addition the color of the coffee may imply its taste; the darker the color the bitter its taste.
Thus, corn coffee processed from Sabangan mais 1 which was very dark brown also had
very bitter taste.
General Acceptability. Among the treatments, corn coffee processed from Rice
and Popcorn were liked very much by non coffee drinkers. For the coffee drinkers, corn
coffee processed from Soybean, Gasilang and Sweetcorn hybrid were liked very much.
The corn coffee processed from the rest of the varieties was liked moderately (Table 7).
The general acceptability of corn coffee may be attributed to the aroma, color, and
taste of the beverage. For instance, corn coffee processed from Gasilang which was liked
very much by coffee drinkers also had strong aroma, very bitter taste, and dark to very
dark brown color.
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
18
Table 7. General acceptability of corn coffee processed from different varieties
TREATMENT
GENERAL ACCEPTABILITY RATING
NON COFFEE DRINKERS COFFEE DRINKERS
Sabangan mais 1
3
2
Sabangan mais 2
2
3
Glutinous white
2
2
Sabangan mais 3
3
2
Glutinous yellow
2
2
Popcorn 1
2
Sweet corn hybrid
2
1
Sweet corn native
2
2
Lagkitan Kibungan
2
2
Gasilang 5
1
Rice (check)
1
3
Soybean (check)
2
1
CV (%)
15.61
15.96
Rating scale: 1-liked very much, 2-liked moderately, 3- neither liked nor disliked, 4-
disliked moderately, 5-disliked very much
Frequency of Acceptability
All (100%) the non coffee drinkers preferred corn coffee processed from Popcorn
over the other varieties (Table 8). Eighty percent of the non coffee drinkers rated corn
coffee processed from Glutinous yellow as liked moderately. The non coffee drinkers
may have preferred corn coffee processed from Popcorn due to its moderately bitter taste
and slight aroma.
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
19
Most of the coffee drinkers (60 %) gave the highest rating to corn coffee
processed from Sweetcorn hybrid, Gasilang, and Soybean due to the strong aroma,
moderately bitter taste, and dark brown color of the beverages.
Table 8. Frequency of acceptability of corn coffee processed from different corn varieties
TREATMENT FREQUENCY
(%)
NON COFFEE DRINKERS
COFFEE DRINKERS
LIKED
LIKED
LIKED
LIKED VERY
MODERATELY
VERY
MODERATELY
MUCH
MUCH
Sabangan mais 1
20
0
20
0
Sabangan mais 2
40
0
20
0
Gkutinous white
60
0
40
20
Sabangan mais 3
20
20
80
20
Glutinous yellow
80
0
80
0
Popcorn
0
100
40
20
Sweetcorn hybrid
40
0
20
60
Sweetcorn native
60
20
40
20
Lagkitan Kibungan
40
20
60
0
Gasilang
0
0
20
60
Rice (check)
20
60
20
20
Soybean (check)
60
20
20
60
.
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
20
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
Summary
The study was conducted to determine the suitability of different corn varieties as
an alternate to rice and soybean coffee and to identify the corn variety with the best cup
quality based on aroma, color, taste and acceptability.
The results showed that highly significant differences were observed in the dry
matter content (DMC) of the corn varieties. Glutinous yellow obtained the highest DMC
and Soybean obtained the lowest DMC.
There are highly significant differences in terms of sugar content of the corn
varieties. Lagkitan Kibungan obtained the highest sugar content and Sabangan mais 3
obtained the lowest sugar content.
In terms of ground roasted kernel recovery, Glutinous Yellow had the highest
followed by Popcorn, Gasilang and Sweet corn hybrid.
As to the sensory evaluation, corn coffee processed from Gasilang was rated as
having a strong aroma by coffee and non coffee drinkers. It was also liked very much by
coffee drinkers but disliked very much by non coffee drinkers. Most of the varieties were
rated as moderately bitter by coffee and non coffee drinkers. Corn coffee processed from
Sabangan mais 1 was rated as very bitter while no bitter taste was found in Sabangan
mais 2 and Rice.
Non coffee drinkers rated most of the corn coffee processed from corn varieties
as having dark to very dark brown color while corn coffee processed from Rice,
Sabangan mais 1, and Glutinous white were rated as light brown. For the coffee drinkers
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
21
most of the corn coffee processed from corn varieties were evaluated as light to dark
brown while corn coffee processed from Sabangan mais 3 was rated as very dark brown.
Corn coffee processed from Soybean, Gasilang, and Sweetcorn hybrid were liked
very much by coffee drinkers. The non coffee drinkers, on the other hand, preferred
coffee from Popcorn and Rice.
Conclusions
Based on the results, Glutinous yellow and Gasilang had the highest kernel dry
matter content, while Lagkitan Kibungan and Sweetcorn Hybrid had the highest kernel
sugar content. In addition, Rice and Lagkitan Kibungan gained the highest percent
ground roasted kernel recovery which may lead to higher profit.
Corn coffee processed from Sweetcorn Hybrid, Gasilang, and Soybean were liked
very much by coffee drinkers due to its strong aroma, moderately bitter taste, and dark
brown color. Corn coffee processed from Popcorn and Rice, on the other hand, were
liked much by non coffee drinkers probably due to its slight aroma, moderately bitter
taste, and dark brown color.
Recommendations
Gasilang and Sweet Corn Hybrid are recommended as coffee substitutes due to its
high dry matter and sugar contents, and high kernel recovery. Both varieties are also
recommended as rice and soybean coffee substitutes for coffee drinkers. Popcorn may be
recommended as rice and soybean coffee substitute for non coffee drinkers.
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
22
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coffee. BS Thesis. Benguet State University. La Trinidad Benguet.
PAAJANEN, N. 2007. Coffee Substitute. Accessed at
http://www.pcarrd.dost.gov.ph/news/press%20releases/sept%202004/prsept04%2
0-%20160.htm
PATRIOT, A. 1864. Golden Field Coffee Substitutes. Accessed at
http://www.public.asu.edu/roblewis/ACW/.
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
23
PHILIPPINE COUNCIL FOR AGRICULTURE, FORESTRY AND NATURAL
RESOURCES RESEARCH AND DEVELOPMENT. 1981. Philippine
recommends for corn. Laguna: Philippine Council and Resources Dutchman
Development. Los Banos Laguna.Pp.14 – 36.
POTTER, N.N, J.H. HUTCHKNISS. 1995. Food Science. 5th Edition. Chapman
and Hall. New York. Pp.451-455.
SCIENCE DAILY. 2008. Coffee Aroma. Kicks-Starts Genes in the Brain. Retrieved
February 24, 2010 fromhttp://www.sciencedaily.com/releases/2007/02/070226045
.html/
SCHILLER, D.B, ESCALANTE, M.B, VANDER, J.A. 2006. Climate Risks of Corn in
the Ande s Region .Retrieved January20 ,2010 from http//:www.sciolo.br/cielo_
scroipt/
SINGH, C. L. 1992. Modern Technoguide or Raising Field Crops. Mosloy
Yearbook,inc. St. Louis, Missouri.Pp 250-251.
TONROY B. R and T. W, PERRY. 2006. Effect of Roasting Corn at Different
Temperatures on Grain Charaderistics. Accesed at http://jds. fass.org/cgi/reprint/
WORLD ENCYCLOPEDIA. 2005. The World Book Encyclopedia. Chicago.
Volume 4,16.18. Pp322-324.
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
24
APPENDICES
Appendix Table 1. Dry matter content
ENTRY BLOCK
I
II
III
TOTAL
MEAN
Sabangan
mais
1
14.5 14.0 14.8 43.3
14.4c
Sabangan
mais
2
14.5 15.0 15.0 44.5
14.8bc
Glutinous
white
15.1 15.1 14.7 44.9
15.0b
Sabangan
mais
3
14.9 14.8 16.0 45.7
15.2b
Glutinous
yellow
16.2 18.9 16.1 51.2
17.1a
Popcorn
12.3 12.4 12.7 37.4
12.5f
Sweet corn
14.5 14.2 14.4 43.1
14.4c
hybrid
Sweet corn
12.8 12.9 12.7 38.4
12.8ef
native
Lagkitan
13.4 13.2 13.5 40.1
13.4d
Kibungan
Gasilang
16.1 16.0 16.1
48.2
16.1a
Rice (check)
13.0
13.1
13.0
39.1
13.0e
Soybean
(check)
11.2 11.6 11.3 34.1
11.4g
TOTAL
168.5 171.2 170.3 510 170.0
ANALYSIS OF VARIANCE
SOURCE OF DEGREES
SUM OF
MEAN OF COMPUTED TABULATED
VARIATION
OF
SQUARES SQUARES
F
F
FREEDOM
0.05
0.01
Block 2 0.215
0.141
Treatment
11
6.543
2.846
88.95**
2.26
3.18
Error
22
0.074
0.204
TOTAL
35
**= Highly significant Coefficient of Variation (%) =1.93
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
25
Appendix Table 2. Sugar content
ENTRY BLOCK
I
II
III
TOTAL
MEAN
Sabangan
mais
1
2.4 2.6 2.5 7.5
2.5cd
Sabangan mais 2
2.7
2.6
2.7
8
2.7c
Glutinous
white
3.7 3.8 3.7 11.2
3.7b
Sabangan
mais
3
1.4 1.6 2.5 5.5
1.8d
Glutinous
yellow
4.1 4.0 4.0 12.1
4.0ab
Popcorn
4.3 4.3 4.3 12.9
4.3ab
Sweet corn
3.6 6.1 3.7 13.4
4.5ab
hybrid
Sweet corn
4.3 4.2 4.4 12.9
4.3ab
native
Lagkitan
4.8 4.8 4.8 14.4
4.8a
Kibungan
Gasilang
4.4 4.4 4.5 13.3
4.4ab
Rice
(check) 3.8 3.8 3.7 11.3
3.8b
Soybean
(check)
2.6 2.5 2.5 7.6
2.5cd
TOTAL
42.1 44.7 43.3 130.1
43.4
ANALYSIS OF VARIANCE
SOURCE OF DEGREES
SUM OF
MEAN OF COMPUTED TABULATED
VARIATION
OF
SQUARES SQUARES
F
F
FREEDOM
0.05
0.01
Block 2 0.282
0.141
Treatment
11
31.310
2.846
13.94**
2.26
3.18
Error
22
4.491
0.204
TOTAL 35 103.439
**= Highly significant Coefficient of Variation (%) =12.50
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
26
Appendix Table 3. Percent ground roasted kernel recovery
Variety BLOCK
I
II
III
TOTAL
MEAN
Sabangan
mais
1
18.7 19.9 18.6 57.2
19.2c
Sabangan
mais
2
19.2 18.7 19.0 56.9
19.0cd
Glutinous
white
19.1 19.0 18.8 56.9
19.0cd
Sabangan
mais
3
18.4 18.2 18.2 54.8
18.3e
Glutinous
yellow
21.8 20.8 21.8 64.4
21.5a
Popcorn
21.4 21.4 21.3 64.1
21.4a
Sweet corn
19.7 19.2 19.6 58.5
19.5a
hybrid
Sweet corn
17.3 18.0 17.4 52.7
17.6c
native
Lagkitan
17.3 17.2 17.4 51.9
17.3f
Kibungan
Gasilang
20.5 20.6 20.6 61.7
20.6f
Rice
(check) 15.4 15.3 15.3 46 15.3b
Soybean
(check)
18.2 18.8 18.1 55.1
18.4g
TOTAL
227 227.1 226.1 680.2
226.7de
ANALYSIS OF VARIANCE
SOURCE OF DEGREES
SUM OF
MEAN OF COMPUTED TABULATED
VARIATION
OF
SQUARES SQUARES
F
F
FREEDOM
0.05
0.01
Block 2 0.051
0.025
Treatment
11
100.772
9.161
77.04**
2.26
3.18
Error
22
2.616
0.119
TOTAL 35 103.439
**= Highly significant Coefficient of Variation (%) =1.83
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
27
Appendix Table 4. Aroma of the non coffee drinkers from corn coffee processed from
different corn varieties
TREATMENT NON
COFFEE
DRINKERS
TOTAL
MEAN
I II III IV V
Sabangan mais 1
4
3
3
2
1
13
3
Sabangan mais 2
4
1
3
3
2
13
3
Glutinous
white
2 4 4 1 3 14
3
Sabangan mais 3
3
4
2
1
4
14
3
Glutinous
yellow
3 3 1 3 4 13
3
Popcorn
2 2 1 2 4 11
3
Sweet corn
1 2 4 4 3 14
4
hybrid
Sweet corn
3 3 1 4 2 14
3
native
Lagkitan
2 3 3 1 4 13
3
Kibungan
Gasilang
4 4 4 4 4 20
4
Rice
(check) 1 3 2 2 3 11
3
Soybean
(check)
3 2 2 2 4 13
4
TOTAL
32 37 30 28 38 165
33
ANALYSIS OF VARIANCE
SOURCE OF DEGREES
SUM OF
MEAN OF COMPUTED TABULATED
VARIATION
OF
SQUARES SQUARES
F
F
FREEDOM
0.05
0.01
Replication
4
12.433
3.108
Treatment
11
2.933
0.267
0.2ns 2.01
2.68
Error
44
47.567
1.081
TOTAL 59 62.933
ns= not significant Coefficient of Variation (%) =18.25
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
28
Appendix Table 5. Aroma of the coffee drinkers from corn coffee processed from
different corn varieties
TREATMENT COFFEE
DRINKERS
TOTAL
MEAN
I II III IV V
Sabangan mais 1
3
3
2
1
4
13
3
Sabangan mais 2
1
3
3
4
2
13
3
Glutinous
white
2 2 4 2 3 13
3
Sabangan mais 3
1
2
3
4
3
13
3
Glutinous
yellow
3 2 3 1 4 13
3
Popcorn
4 3 2 1 3 13
3
Sweet corn
4 4 4 4 4 20
4
hybrid
Sweet corn
3 3 3 1 4 14
3
native
Lagkitan
3 3 2 2 3 13
3
Kibungan
Gasilang
4 4 4 4 4 20
4
Rice
(check) 3 3 3 2 2 13
3
Soybean
(check)
4 4 3 4 4 19
4
TOTAL
35 36 26 30 40 177
35
ANALYSIS OF VARIANCE
SOURCE OF DEGREES
SUM OF
MEAN OF COMPUTED TABULATED
VARIATION
OF
SQUARES SQUARES
F
F
FREEDOM
0.05
0.01
Replication
4
1.833
0.458
Treatment
11
16.333
1.485
1.41ns 2.01
2.68
Error
44
46.167
1.049
TOTAL 59 64.333
ns= not significant Coefficient of Variation (%) =17.33
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
29
Appendix Table 6. Taste of the non coffee drinkers from corn coffee processed from
different corn varieties
TREATMENT NON
COFFEE
DRINKERS
TOTAL
MEAN
I II III IV V
Sabangan mais 1
3
3
2
2
3
13
3
Sabangan mais 2
2
2
2
1
3
10
2
Glutinous
white
2 2 1 3 4 12
2
Sabangan mais 3
3
2
3
4
1
13
3
Glutinous
yellow
2 2 3 1 4 12
2
Popcorn
2 3 1 2 2 10
2
Sweet corn
2 2 1 4 3 12
2
hybrid
Sweet corn
2
2 1 3 2 10
2
native
Lagkitan
3 3 3 3 2 14
3
Kibungan
Gasilang
3 3 3 3 1 13
3
Rice
(check) 2 2 1 1 3 9 2
Soybean
(check)
2 2 2 3 1 10
2
TOTAL
28 28 23 30 29 138
28
ANALYSIS OF VARIANCE
SOURCE OF DEGREES
SUM OF
MEAN OF COMPUTED TABULATED
VARIATION
OF
SQUARES SQUARES
F
F
FREEDOM
0.05
0.01
Replication
4
3.267
0.817
Treatment
11
5.383
0.489
0.64ns 2.01
2.68
Error
44
33.533
0.762
TOTAL 59 42.183
ns= not significant Coefficient of Variation (%) =16.39
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
30
Appendix Table 7. Taste of the coffee drinkers from corn coffee processed from different
corn varieties
TREATMENT COFFEE
DRINKERS
TOTAL
MEAN
I II III IV V
Sabangan mais 1
3
3
2
2
2
13
3
Sabangan mais 2
1
1
2
1
1
6
1
Glutinous
white
2 2 2 1 3 10
2
Sabangan mais 3
1
2
2
2
2
9
2
Glutinous
yellow
1 4 2 3 2 12
2
Popcorn
2 2 1 4 3 12
2
Sweet corn
2 2 2 3 1 10
2
hybrid
Sweet corn
3 3 3 1 1 11
2
native
Lagkitan
2 2 1 4 3 12
2
Kibungan
Gasilang
3 1 3 1 3 11
2
Rice
(check) 2 2 1 1 1 7 1
Soybean
(check)
4 2 2 2 2 12
2
TOTAL
26 26 24 25 24 125
25
ANALYSIS OF VARIANCE
SOURCE OF DEGREES
SUM OF
MEAN OF COMPUTED TABULATED
VARIATION
OF
SQUARES SQUARES
F
F
FREEDOM
0.05
0.01
Replication
4
0.933
0.233
Treatment
11
15.783
1.435
1.78ns 2.01
2.68
Error
44
35.457
0.806
TOTAL 59 52.183
ns= not significant Coefficient of Variation (%) =16.18
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
31
Appendix Table 9. Color of the non coffee drinkers from corn coffee processed from
different corn varieties
TREATMENT NON
COFFEE
DRINKERS
TOTAL
MEAN
I
II
III
IV
V
Sabangan
mais
1 4 4 3 4 3 18 4
Sabangan
mais
2 3 3 3 2 2 13 3
Glutinous
white 1 2 3 3 4 13 3
Sabangan
mais
3 4 4 4 2 4 18 4
Glutinous
yellow 3 3 3 2 2 13 3
Popcorn
3 1 3 3 3 13 3
Sweet
corn
hybrid
3 2 3 3 2 13 3
Sweet
corn
native 1 3 4 3 3 14 3
Lagkitan
Kibungan
4 4 4 4 2 18 4
Gasilang
3 4 4 4 3 18 4
Rice
(check)
3 3 2 1 4 13 3
Soybean
(check) 3 1 3 2 4 13 3
TOTAL
35 34 39 33 36 177 35
ANALYSIS OF VARIANCE
SOURCE OF DEGREES
SUM OF
MEAN OF COMPUTED TABULATED
VARIATION
OF
SQUARES SQUARES
F
F
FREEDOM
0.05
0.01
Replication
4
1.433
0.358
Treatment
11
8.583
0.780
0.68ns 2.01
2.68
Error
44
50.167
1.140
TOTAL 59 60.183
ns= not significant Coefficient of Variation (%) =16.38
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
32
Appendix Table 10. Color of the coffee drinkers from corn coffee processed from
different corn varieties
TREATMENT COFFEE
DRINKERS
TOTAL
MEAN
I II III IV V
Sabangan mais 1
4
4
4
4
2
18
4
Sabangan mais 2
3
3
1
3
2
12
2
Glutinous
white
3 1 2 3 4 13
3
Sabangan mais 3
3
1
3
3
3
13
3
Glutinous
yellow
1 2 3 3 4 13
3
Popcorn
3 3 3 1 3 13
3
Sweet corn
1 2 4 3 3 13
3
hybrid
Sweet corn
2 2
2
2 1 9 2
native
Lagkitan
3 3 1 2 4 13
3
Kibungan
Gasilang
3 1 2 3 4 13
3
Rice
(check) 2 2 1 3 2 10
2
Soybean
(check)
2 2 3 3 3 13
3
TOTAL
30 26 29 33 35 153
31
ANALYSIS OF VARIANCE
SOURCE OF DEGREES
SUM OF
MEAN OF COMPUTED TABULATED
VARIATION
OF
SQUARES SQUARES
F
F
FREEDOM
0.05
0.01
Replication
4
4.433
1.108
Treatment
11
5.383
0.489
0.48ns 2.01
2.68
Error
44
44.367
1.008
TOTAL 59 54.183
ns= not significant Coefficient of Variation (%=16.97
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
33
Appendix Table 11. General acceptability of the non coffee drinkers from corn coffee
processed from different corn varieties
TREATMENT NON
COFFEE
DRINKERS
TOTAL
MEAN
I II III IV V
Sabangan mais 1
2
3
3
3
2
13
3
Sabangan mais 2
2
2
3
1
4
12
2
Glutinous
white
2 2 3 2 1 10
2
Sabangan mais 3
3
3
2
3
4
15
3
Glutinous
yellow
3 2 3 2 2 11
2
Popcorn
1 1 1 1 1 5 1
Sweet corn
2 2 4 2 1 12
2
hybrid
Sweet corn
2 2 4 2 2 12
2
native
Lagkitan
2 3 2 2 2 16
2
Kibungan
Gasilang
5 5 3 5 5 23
5
Rice
(check) 1 1 1 3 1 11
1
Soybean
(check)
3 2 2 3 2 12
2
TOTAL
27 29 31 32 30 149
30
ANALYSIS OF VARIANCE
SOURCE OF DEGREES
SUM OF
MEAN OF COMPUTED TABULATED
VARIATION
OF
SQUARES SQUARES
F
F
FREEDOM
0.05
0.01
Replication
4
2.767
0.692
Treatment
11
30.850
2.805
2.85ns 2.01
2.68
Error
44
43.233
0.983
TOTAL 59 76.850
ns= not significant Coefficient of Variation (%) =15.61
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
34
Appendix Table 12. General acceptability of the coffee drinkers corn coffee processed
from different corn varieties
TREATMENT COFFEE
DRINKERS
TOTAL
MEAN
I II III IV V
Sabangan mais 1
2
2
3
2
3
12
2
Sabangan mais 2
3
3
3
3
2
14
3
Glutinous
white
2 2 3 4 1 12
2
Sabangan mais 3
2
2
2
2
3
11
2
Glutinous
yellow
1 2 2 2 2 9 2
Popcorn
2 2 3 4 1 12
2
Sweet corn
1 1 2 1 2 7 1
hybrid
Sweet corn
1 2 3 2 4 12
2
native
Lagkitan
2 2 2 2 4 12
2
Kibungan
Gasilang
2 1 2 1 1 7 1
Rice
(check) 3 3 2 3 2 13
3
Soybean
(check)
1 2 1 1 2 7 1
TOTAL
22 24 28 27 27 128
26
ANALYSIS OF VARIANCE
SOURCE OF DEGREES
SUM OF
MEAN OF COMPUTED TABULATED
VARIATION
OF
SQUARES SQUARES
F
F
FREEDOM
0.05
0.01
Replication
4
6.600
1.650
Treatment
11
15.383
1.398
2.04ns 2.01
2.68
Error
44
30.200
0.686
TOTAL 59 52.183
ns= not significant Coefficient of Variation (%) =15.96
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
BANGAO, BIRLY G. APRIL 2010. Suitability of Different Corn Varieties as an
Alternative to Rice and Soybean as Coffee. Benguet State University, La Trinidad
Benguet.
Adviser: Esther Josephine D. Sagalla, MSc
ABSTRACT
The study was conducted to determine the suitability of different corn varieties as
an alternate to rice and soybean coffee and to identify the corn variety with the best cup
quality based on aroma, color, taste and acceptability.
Based on the results, Gasilang had the highest dry matter and sugar content. Corn
coffee processed from Gasilang had strong aroma, very bitter taste, very dark brown
color, and was liked very much by coffee drinkers. Lagkitan Kibungan and Sweet Corn
Hybrid had relatively high sugar contents and ground kernel recovery. Corn coffee
processed from Sweet Corn Hybrid was also liked very much by coffee drinkers. Corn
coffee processed from Rice and Popcorn, on the other hand, were liked very much by non
coffee drinkers.
TABLE OF CONTENTS
Page
Bibliography…………………………………………………………….…... i
Abstract……………………………………………………………………... i
Table of Contents……………………………………………………….…..
ii
INTRODUCTION………………………………………………………….
1
REVIEW OF LITERATURE………………………………………………
3
Coffee Substitute……………………………………………………
3
Processing Technique………………………………………………. 3
Effects of Coffee on Physical
Health……………………………………………………………….
4
MATERIALS AND METHODS…………………………………………...
5
RESULTS AND DISCUSSION…………………………………………...
9
Meteorological Data……………………………………………….. 9
Dry Matter Content………………………………………………... 10
Sugar Content………………………………………………………. 10
Percent Ground Kernel
Recovery…………………………………........................................
11
Characteristics of Ground
Kernels………………………………………………………………
12
Sensory Evaluation…………………………………………………. 13
Frequency of Acceptability………………………………………….
18
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS…………
20
Summary……………………………………………………………..
20
Conclusions………………………………………………………...
21
ii
Recommendations………………………………………………….
21
LITERATURE CITED……………………………………………………...
22
APPENDICES………………………………………………………………
24
iii
1
INTRODUCTION
Corn
(Zea mays) is the second most important crop in the Philippines. It is used as
a staple food especially in areas where rice is not readily available (Chapman and Carter,
1976).
Corn kernels contain vitamins A, B, C, thiamine, niacin, and important minerals
like calcium and iron (Gagni and Tabinga, 1985). Thus, corn kernels are processed into
various products such as corn flour, corn syrup and others. Corn kernels are also roasted
and used as a coffee substitute. In fact, native Americans roast corn kernels instead of
coffee beans and drink it as they would coffee (Casey, 2010).
The low caffeine content in the corn makes it an ideal substitute for coffee.
Caffeine often causes restlessness, head ache, tense muscles, sleep disturbance, and
irregular heartbeats. Caffeine also increases the production of stomach acid which may
worsen ulcer symptoms or heartburn (Potter and Hutchkniss, 1995).
Using corn as coffee substitute is also said to be satisfying and is guaranteed to
take the edge of hunger pangs between meals. The natural sugar in corn also results in a
drink that makes addition of sugar unnecessary (Casey, 2010).
Furthermore, corn kernels have less oil content than soybean seeds, which may
make the drink oily when prepared. Using corn as coffee is also better than using rice
because rice grains contain more carbohydrates. People who are conscious of their diet
prefer lesser carbohydrates (World Encyclopedia, 2005).
It is therefore necessary to study the potential of corn as a coffee substitute. A
drink with low caffeine may be developed while the taste, aromatic acceptability, and
quality of coffee may be preserved.
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
2
The study was conducted to determine the suitability of different corn varieties as
an alternate to rice and soybean coffee and to identify the corn variety with the best cup
quality based on aroma, color, taste and acceptability.
The study was conducted at Benguet State University from November to March
2010.
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
3
REVIEW OF LITERATURE
Coffee Substitutes
Co (1861) reported that experienced and devoted lovers of coffee have tried wheat
and report it annually that it impacts the genuine aromatic properties of coffee. The grains
are ground together, boiled and then served as coffee.
Griffteth (2002) mentioned that okra could be a good substitute for coffee. Okra
seeds are parched over a good fire and stirred well until it is dark brown. The white of an
egg is added to a full cup of roasted okra seeds and mixed well. The mixture is then
boiled and drank like coffee.
Sweet potato can also be a good substitute for coffee. The storage roots are peeled
and sliced thinly. The sliced roots are dried and then cut into small pieces enough to go
into the coffee mill. The roots are ground, boiled and served as coffee (Patriot, 1864).
Furthermore, many people are daily in the habit of using rye as a substitute for
coffee without being aware of the fact that the grains when burnt contains above 50% of
phosphorus acid. In young people, it effectively prevents the development of osseous
tissues and in old people it prevents the foundation of dry gangrene (Athens, 1865).
Processing Techniques
The most important contributor of flavor profile in the processing technique of
coffee is the method of processing. Coffee can be processed in different ways but its
beverage quality depends on the microclimatic type of plants. Therefore, the climate
dictates the type of processing that needs to be done. Further, processing techniques help
to attain the flavor that is designed by the producer and consumer (Clifford, 2007).
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
4
Effects of Coffee on Physical Health
Individuals who are sensitive to caffeine may substitute to decaffeinated coffee.
While caffeine is a moderately habituating drug, coffee is not regarded as harmful to the
average adult. Indeed, coffee may be beneficial. Medical authorities generally
recommended that coffee should not be given to young children (Desrosier, 1977).
Some individuals can drink several cups of coffee in an hour and notice no effect
while others may feel a strong effect with just one cup of coffee. Too much caffeine can
cause restlessness, nausea headache, tense muscles, sleep disturbance and irregular
heartbeats. Caffeine increases the production of stomach acid that may worsen ulcer
symptoms or heartburn. Drinking coffee at evening may disrupt sleep and cause
insomnia. Although caffeine does not fall into the class of addictive drugs, some people
may experience headache, fatigue, irritability and nervousness when their daily intake of
caffeine is quickly and substantially altered (Desrosier, 1977).
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
5
MATERIALS AND METHODS
An area of 150 m2 was thoroughly prepared before planting. Ten varieties of corn
gathered from different location were planted in unreplicated plots. Cultural practices in
corn production such as weeding, irrigation and spraying were done uniformly to ensure
good growth and yield of the crop.
After maturity the corn were harvested and sun dried. Corn kernels were removed
from the cob and 100 g of kernels were weighed for each treatment. The corn kernels
were roasted for 15 minutes and ground or pounded into powder. The roasted ground
kernels was added to water that has been boiling for five minutes and then boiled again
for another five minutes until its aroma becomes evident. After boiling, the corn drink
was filtered for more translucent quality.
Twenty panelists composing of ten coffee and ten non-coffee drinkers were given
one cup each for sensory evaluation.
The treatments which were replicated three times were as follows:
CODE
VARIETY SOURCE
V1 Sweet corn (hybrid)
La union
V2 Glutinous white Barlig
V3 Popcorn Nueva
Viscaya
V4
Sweet corn (native)
Sabangan
V5 Gasilang
Nueva Viscaya
V6 Lagkitan (Kibungan)
Kibungan
V7 Sabangan corn 1
Sabangan
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
6
V8 Sabangan corn 2
Sabangan
V9 Sabangan corn 3
Sabangan
V10 Glutinous yellow
Barlig
Check Rice
Sabangan
Check Soybean
Bauko
Data Gathered
1. Dry Matter Content. This was taken by oven drying 100g of corn kernels for 72
hours at 100oC. This was computed using the following formula:
%Dry matter content = 100%- moisture content
Where:
%Moisture Content = Fresh weight- Oven dry weight x 100
Fresh weight
2. Sugar content. Sugar content was determined by using a digital refractometer
from the extracted juice of corn kernels.
3. Characteristics of ground kernels. This was taken by evaluating the ground
kernels using the following scale (Paajanen, 2007):
Scale Description
1 Coarse
2 Medium
3 Fine
4 Extra fine
5 Turkish
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
7
4. Ground kernel recovery (%). This was taken by weighing the unground and
ground kernels then computed using the formula:
% recovery = Ungrounded kernels – Ground kernels x 100
Ungrounded
kernels
5. Sensory evaluation. This was gathered using the following rating scales
(Madchawing, 2005):
a.
Aroma. This was gathered using the following scale:
Scale Description
Remarks
4
Strong aroma Having an intense degree of smell
3 Moderate Having a temperate degree of smell
aroma
2
Slight aroma Having extremely low degree of
smell
1
Poor aroma Having a little degree or no smell
b.
Taste. This was taken using the following scale:
Scale
Description
4
Extremely bitter
3
Very bitter
2
Moderate bitter
1 No bitter taste
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
8
c.
Color. This was gathered using the following scale:
Scale Description
4
very dark brown
3
dark brown
2
light brown
1 yellowish brown
d. General acceptability. This was gathered using the following scale:
Scale Description
1
like very much
2
like moderately
3
neither liked nor disliked
4
disliked moderately
5
dislike very much
Data Analysis
All quantitative data were computed using analysis of variance for Completely
Randomized Design (CRD). The significance of treatment means was computed using
Duncan’s Multiple Range Test (DMRT) at 5% level of significance.
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
9
RESULTS AND DISCUSSION
Temperature, Relative Humidity, Rainfall
and Sunshine Duration
The temperature, relative humidity, amount of rainfall, and sunshine duration
from August to December are presented in Table 1. The temperature ranged from 14.3oC
to 24.3oC. Relative humidity from August to December was 84.8% while amount of
rainfall ranged from 12.3 to 45 mm. Rainfall amount is very low compared to the
monthly requirement of corn which is 200mm for dry months and 250mm for wet months
during germination and flowering (Schiller et al, 2006). Sunshine duration had an
average mean of 372.58 min.
Corn can be grown successfully in regions that have a mean of temperature at
about 21oC for germination and 32oC for growth (Singh, 1992).
Table 1. Temperature, relative humidity, rainfall amount and sunshine duration during the
conduct of the study
MONTHS
TEMPERATURE
RELATIVE RAINFALL SUNSHINE
MAX MIN AVERAGE HUMIDITY AMOUNT
DURATION
(%)
(mm)
(Min)
August
19.5
14.3
16.9
77
45.0
141.3
September ___
16.1
16.1
85
12.3
793.9
October 22.3
16.0
19.2
86
21.8
329.6
November 22.6 14.6 18.6
88
16.4
229.3
December 24.3
15.5
19.9
88
19
368.8
Mean 22.2
15.3
18.8 85
22.9 372.6
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
10
Dry Matter Content
Highly significant differences are observed in the dry matter content of the
different treatments (Table 2). Glutinous yellow obtained the highest dry matter content
(17.1%) while rice grains obtained the lowest dry matter content (11.4%). The average
dry matter content of corn is approximately 14-16% but varies widely depending on
cultivars, location, climate, and day length (PCARRD, 1981).
Dry matter content of kernels might give a better insight to the alterations that
occur during roasting (Tonroy and Perry, 2006) and to ground kernel recovery. Corn
kernels with high dry matter might result in better roasting and higher recovery.
Sugar Content
Highly significant differences are observed in the sugar content of the different
treatments (Table 2). The highest sugar content was observed from Lagkitan Kibungan
(4.8 oBrix) but comparable with Glutinous Yellow, Popcorn, Sweetcorn Hybrid,
Sweetcorn native and Gasilang.
Corn kernels with sugar contents of 3.5 to 6.0% is preferable since it makes the
addition of sugar unnecessary (Casey, 2010).
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
11
Table 2. Dry matter and sugar content of corn varieties evaluated as rice and soybean
coffee substitute
TREATMENT
DRY MATTER CONTENT (%) SUGAR CONTENT (oBRIX)
Sabangan mais 1
14.4c 2.5cd
Sabangan mais 2
14.8bc 2.7c
Glutinous white
15.0b 3.7b
Sabangan mais 3
15.2b 1.8d
Glutinous yellow
17.1a 4.0ab
Popcorn 12.5f 4.3ab
Sweet corn hybrid
14.4c 4.5ab
Sweet corn native
12.8f 4.3ab
Lagkitan Kibungan
13.4d 4.8ab
Gasilang 16.1a 4.4ab
Rice (check)
13.0de 3.8b
Soybean (check)
11.4g 2.5cd
CV (%)
1.93
12.50
For each column, means with the same letter are significantly different at 5% probability
using DMRT
Percent Ground Roasted Kernel Recovery
Highly significant differences are observed on the percent ground roasted kernel
recovery of the different treatments evaluated (Table 3). Rice significantly had the
highest ground roasted kernel recovery followed by Lagkitan Kibungan and Sweetcorn
Hybrid. The rest of the entries had a ground roasted kernel recovery ranging from 78.5 to
81.6%
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
12
High ground roasted kernel recovery may indicate that when more ground kernels
recovered, more coffee will be produced thus leading to a higher income.
Table 3. Percent ground roasted kernel recovery of corn varieties evaluated as rice and
soybean coffee substitute
ENTRY GROUND
KERNEL RECOVERY (%)
Sabangan mais 1
80.8e
Sabangan mais 2
81.0cd
Glutinous white
81.0cd
Sabangan mais 3
81.7c
Glutinous yellow
78.5f
Popcorn 78.6f
Sweet corn hybrid
80.5e
Sweet corn native
82.4b
Lagkitan Kibungan
82.7b
Gasilang 79.4f
Rice (check)
84.7a
Soybean (check)
81.6c
CV (%)
1.83
For each column, means with the same letter are significantly different at 5% probability
using DMRT
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
13
Characteristics of Ground Kernels
The roasted ground kernels of the different corn varieties were extra fine.
Sensory Dvaluation
Aroma. Non coffee drinkers rated corn coffee processed from Gasilang as
strongly aromatic while coffee drinkers rated corn coffee processed form Sweetcorn
hybrid, Gasilang and Soybean as having strong aroma. The corn coffee processed from
the rest of the varieties were slightly to moderately aromatic (Table 4).
Aroma is important to corn coffee since simply inhaling the aroma alters the
activity of cells in the brain (Science Daily, 2008). Aroma is also responsible for all
flavor attributes other than taste attributes that are perceived by the tongue. Therefore, it
might be said that aroma is the most important attribute to specialty coffee (Golden Field,
2009). Slight aroma in corn coffee results to a dramatic decrease in the overall coffee
flavor.
Thus, corn coffee processed from Sweetcorn Hybrid and Gasilang may have
strong coffee flavor due to its strong aroma.
Taste. Results showed (Table 5) that corn coffee processed from Sabangan mais 1
and 3, Lagkitan Kibungan, and Gasilang were rated as very bitter by non coffee drinkers.
In contrast, corn coffee processed from Sabangan mais 1 was rated as very bitter by
coffee drinkers. Most of the corn coffee processed from the varieties were rated as
moderately bitter by both non coffee and coffee drinkers.
Coffee bitterness is sometimes a negative, but omnipresent, aspect of the
beverage. At low levels, bitterness helps tame coffee acidity and adds another favorable
dimension to the brew. However, at high levels, a bitter coffee compound can overpower
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
14
the other components present in coffee producing an undesirable effect (Coffee Research
Institute, 2006).
Table 4. Aroma of the corn coffee processed from different corn varieties
TREATMENT
AROMA RATING
NON COFFEE DRINKERS COFFEE DRINKERS
Sabangan mais 1
3
3
Sabangan mais 2
3
3
Glutinous white
3
3
Sabangan mais 3
3
3
Glutinous yellow
2
3
Popcorn 3 3
Sweet corn hybrid
3
4
Sweet corn native
3
3
Lagkitan Kibungan
3
3
Gasilang 4 4
Rice (check)
2
3
Soybean (check)
3
4
CV (%)
18.25
17.33
Rating Scale: 1-poor aroma, 2-slight aroma, 3-moderate aroma, 4-strong aroma
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
15
Coffee drinkers prefer very bitter coffee thus, corn coffee processed form
Sabangan mais 1, Sabangan mais 3, Lagkitan Kibungan and Gasilang having very bitter
taste may be preferred over the other varieties. Moreover, these varieties had low sugar
contents which may have contributed to the bitter taste of the beverage. For instance, corn
coffee processed from Sabangan mais 1 and 3 which had low sugar contents (2.5 oBrix
and 1.8 oBrix) also had very bitter taste.
Table 5. Taste of the corn coffee processed from different varieties
TREATMENT
TASTE RATING
NON COFFEE DRINKERS COFFEE DRINKERS
Sabangan mais 1
3
3
Sabangan mais 2
2
1
Glutinous white
2
2
Sabangan mais 3
3
2
Glutinous yellow
2
2
Popcorn 2
2
Sweet corn hybrid
2
2
Sweet corn native
2
2
Lagkitan Kibungan
3
2
Gasilang 3
2
Rice (Check)
2
1
Soybean (check)
2
2
CV (%)
16.39
16.18
Rating scale: 1-no bitter taste, 2-moderately bitter, 3-very bitter, 4-extremely bitter
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
16
Color. Non coffee drinkers rated corn coffee processed form Sabangan mais 1 and
3, Lagkitan Kibungan and Gasilang as very dark brown while the corn coffee processed
form the rest of the varieties were rated dark brown. For coffee drinkers, corn coffee
processed from Sabangan mais 1 was rated as very dark brown while Rice and Sabangan
mais 2 were rated light brown. The corn coffee processed from the rest of the varieties
was rated as dark brown (Table 6).
Table 6. Color of the corn coffee processed from different varieties
TREATMENTS
COLOR RATING
NON COFFEE DRINKERS COFFEE DRINKERS
Sabangan mais 1
4
4
Sabangan mais 2
3
2
Glutinous white
3
3
Sabangan mais 3
4
3
Glutinous yellow
3
3
Popcorn 3
3
Sweet corn hybrid
3
3
Sweet corn native
3
2
Lagkitan Kibungan
4
3
Gasilang 4
3
Rice (check)
3
2
Soybean (check)
3
3
CV (%)
16.38
13.97
Rating scale: 1-yelloish brown, 2-light brown, 3-dark brown, 4-very dark brown
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
17
The importance of color to corn coffee is that it increases the eagerness of the
drinkers to consume the beverage. Thus, a darker color is preferred by coffee drinkers. In
addition the color of the coffee may imply its taste; the darker the color the bitter its taste.
Thus, corn coffee processed from Sabangan mais 1 which was very dark brown also had
very bitter taste.
General Acceptability. Among the treatments, corn coffee processed from Rice
and Popcorn were liked very much by non coffee drinkers. For the coffee drinkers, corn
coffee processed from Soybean, Gasilang and Sweetcorn hybrid were liked very much.
The corn coffee processed from the rest of the varieties was liked moderately (Table 7).
The general acceptability of corn coffee may be attributed to the aroma, color, and
taste of the beverage. For instance, corn coffee processed from Gasilang which was liked
very much by coffee drinkers also had strong aroma, very bitter taste, and dark to very
dark brown color.
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
18
Table 7. General acceptability of corn coffee processed from different varieties
TREATMENT
GENERAL ACCEPTABILITY RATING
NON COFFEE DRINKERS COFFEE DRINKERS
Sabangan mais 1
3
2
Sabangan mais 2
2
3
Glutinous white
2
2
Sabangan mais 3
3
2
Glutinous yellow
2
2
Popcorn 1
2
Sweet corn hybrid
2
1
Sweet corn native
2
2
Lagkitan Kibungan
2
2
Gasilang 5
1
Rice (check)
1
3
Soybean (check)
2
1
CV (%)
15.61
15.96
Rating scale: 1-liked very much, 2-liked moderately, 3- neither liked nor disliked, 4-
disliked moderately, 5-disliked very much
Frequency of Acceptability
All (100%) the non coffee drinkers preferred corn coffee processed from Popcorn
over the other varieties (Table 8). Eighty percent of the non coffee drinkers rated corn
coffee processed from Glutinous yellow as liked moderately. The non coffee drinkers
may have preferred corn coffee processed from Popcorn due to its moderately bitter taste
and slight aroma.
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
19
Most of the coffee drinkers (60 %) gave the highest rating to corn coffee
processed from Sweetcorn hybrid, Gasilang, and Soybean due to the strong aroma,
moderately bitter taste, and dark brown color of the beverages.
Table 8. Frequency of acceptability of corn coffee processed from different corn varieties
TREATMENT FREQUENCY
(%)
NON COFFEE DRINKERS
COFFEE DRINKERS
LIKED
LIKED
LIKED
LIKED VERY
MODERATELY
VERY
MODERATELY
MUCH
MUCH
Sabangan mais 1
20
0
20
0
Sabangan mais 2
40
0
20
0
Gkutinous white
60
0
40
20
Sabangan mais 3
20
20
80
20
Glutinous yellow
80
0
80
0
Popcorn
0
100
40
20
Sweetcorn hybrid
40
0
20
60
Sweetcorn native
60
20
40
20
Lagkitan Kibungan
40
20
60
0
Gasilang
0
0
20
60
Rice (check)
20
60
20
20
Soybean (check)
60
20
20
60
.
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
20
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
Summary
The study was conducted to determine the suitability of different corn varieties as
an alternate to rice and soybean coffee and to identify the corn variety with the best cup
quality based on aroma, color, taste and acceptability.
The results showed that highly significant differences were observed in the dry
matter content (DMC) of the corn varieties. Glutinous yellow obtained the highest DMC
and Soybean obtained the lowest DMC.
There are highly significant differences in terms of sugar content of the corn
varieties. Lagkitan Kibungan obtained the highest sugar content and Sabangan mais 3
obtained the lowest sugar content.
In terms of ground roasted kernel recovery, Glutinous Yellow had the highest
followed by Popcorn, Gasilang and Sweet corn hybrid.
As to the sensory evaluation, corn coffee processed from Gasilang was rated as
having a strong aroma by coffee and non coffee drinkers. It was also liked very much by
coffee drinkers but disliked very much by non coffee drinkers. Most of the varieties were
rated as moderately bitter by coffee and non coffee drinkers. Corn coffee processed from
Sabangan mais 1 was rated as very bitter while no bitter taste was found in Sabangan
mais 2 and Rice.
Non coffee drinkers rated most of the corn coffee processed from corn varieties
as having dark to very dark brown color while corn coffee processed from Rice,
Sabangan mais 1, and Glutinous white were rated as light brown. For the coffee drinkers
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
21
most of the corn coffee processed from corn varieties were evaluated as light to dark
brown while corn coffee processed from Sabangan mais 3 was rated as very dark brown.
Corn coffee processed from Soybean, Gasilang, and Sweetcorn hybrid were liked
very much by coffee drinkers. The non coffee drinkers, on the other hand, preferred
coffee from Popcorn and Rice.
Conclusions
Based on the results, Glutinous yellow and Gasilang had the highest kernel dry
matter content, while Lagkitan Kibungan and Sweetcorn Hybrid had the highest kernel
sugar content. In addition, Rice and Lagkitan Kibungan gained the highest percent
ground roasted kernel recovery which may lead to higher profit.
Corn coffee processed from Sweetcorn Hybrid, Gasilang, and Soybean were liked
very much by coffee drinkers due to its strong aroma, moderately bitter taste, and dark
brown color. Corn coffee processed from Popcorn and Rice, on the other hand, were
liked much by non coffee drinkers probably due to its slight aroma, moderately bitter
taste, and dark brown color.
Recommendations
Gasilang and Sweet Corn Hybrid are recommended as coffee substitutes due to its
high dry matter and sugar contents, and high kernel recovery. Both varieties are also
recommended as rice and soybean coffee substitutes for coffee drinkers. Popcorn may be
recommended as rice and soybean coffee substitute for non coffee drinkers.
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
22
LITERATURE CITED
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banner. Accessed at http.//44tennessee.Com/dutchman .tripod.
CASEY, J., 2010. Corn Sugar of the Future. Accessed at
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the.htm
CHAPMAN, S.R and L.P. CARTER. 1976. Crop Production; Principles and Practices.
San Francisco. Freeman. Pp. 260-264.
CLIFFORD, M.N., 2007. , Coffee: Botany, Biochemistry and Production of Beans and
Beverage. , Accessed at http://www.amazon.ca/Coffee-Botany-Biochemistry-
Production-Beverage/dp/0709907877
CO, C.V. 1861. Confederate Coffee Substitutes. Accessed at
http;//www.uttyller.edu/betts/coffee.htm.
COFFEE RESEARCH INSTITUTE. 2006. Coffee Chemistry: Cause of Bitter Coffee.
Accessed at http://www.coffeeresearch.org/science/bittermain.htm
DESROSIER, N.W. 1977. Elements of Food Technology. Avi Publishing Company.
Westport, Connecticut. Pp. 609-613.
GAGNI, A.O and G.A.TABINGA. 1985. Corn Production in the Philippines. Laguna
: UPLB. Pp. 1-6.
GOLDEN FIELD, 2007. Natural coffee substitute . Accessed at
http. // www.public.asu.edu/-roblewis/ACW coffee.htm./
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http//www.uttyller.edu/betts/coffee.htm.
MADCHAWING, M.T. 2005. Influence of processing method of beverage quality of
coffee. BS Thesis. Benguet State University. La Trinidad Benguet.
PAAJANEN, N. 2007. Coffee Substitute. Accessed at
http://www.pcarrd.dost.gov.ph/news/press%20releases/sept%202004/prsept04%2
0-%20160.htm
PATRIOT, A. 1864. Golden Field Coffee Substitutes. Accessed at
http://www.public.asu.edu/roblewis/ACW/.
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PHILIPPINE COUNCIL FOR AGRICULTURE, FORESTRY AND NATURAL
RESOURCES RESEARCH AND DEVELOPMENT. 1981. Philippine
recommends for corn. Laguna: Philippine Council and Resources Dutchman
Development. Los Banos Laguna.Pp.14 – 36.
POTTER, N.N, J.H. HUTCHKNISS. 1995. Food Science. 5th Edition. Chapman
and Hall. New York. Pp.451-455.
SCIENCE DAILY. 2008. Coffee Aroma. Kicks-Starts Genes in the Brain. Retrieved
February 24, 2010 fromhttp://www.sciencedaily.com/releases/2007/02/070226045
.html/
SCHILLER, D.B, ESCALANTE, M.B, VANDER, J.A. 2006. Climate Risks of Corn in
the Ande s Region .Retrieved January20 ,2010 from http//:www.sciolo.br/cielo_
scroipt/
SINGH, C. L. 1992. Modern Technoguide or Raising Field Crops. Mosloy
Yearbook,inc. St. Louis, Missouri.Pp 250-251.
TONROY B. R and T. W, PERRY. 2006. Effect of Roasting Corn at Different
Temperatures on Grain Charaderistics. Accesed at http://jds. fass.org/cgi/reprint/
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Volume 4,16.18. Pp322-324.
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
24
APPENDICES
Appendix Table 1. Dry matter content
ENTRY BLOCK
I
II
III
TOTAL
MEAN
Sabangan
mais
1
14.5 14.0 14.8 43.3
14.4c
Sabangan
mais
2
14.5 15.0 15.0 44.5
14.8bc
Glutinous
white
15.1 15.1 14.7 44.9
15.0b
Sabangan
mais
3
14.9 14.8 16.0 45.7
15.2b
Glutinous
yellow
16.2 18.9 16.1 51.2
17.1a
Popcorn
12.3 12.4 12.7 37.4
12.5f
Sweet corn
14.5 14.2 14.4 43.1
14.4c
hybrid
Sweet corn
12.8 12.9 12.7 38.4
12.8ef
native
Lagkitan
13.4 13.2 13.5 40.1
13.4d
Kibungan
Gasilang
16.1 16.0 16.1
48.2
16.1a
Rice (check)
13.0
13.1
13.0
39.1
13.0e
Soybean
(check)
11.2 11.6 11.3 34.1
11.4g
TOTAL
168.5 171.2 170.3 510 170.0
ANALYSIS OF VARIANCE
SOURCE OF DEGREES
SUM OF
MEAN OF COMPUTED TABULATED
VARIATION
OF
SQUARES SQUARES
F
F
FREEDOM
0.05
0.01
Block 2 0.215
0.141
Treatment
11
6.543
2.846
88.95**
2.26
3.18
Error
22
0.074
0.204
TOTAL
35
**= Highly significant Coefficient of Variation (%) =1.93
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
25
Appendix Table 2. Sugar content
ENTRY BLOCK
I
II
III
TOTAL
MEAN
Sabangan
mais
1
2.4 2.6 2.5 7.5
2.5cd
Sabangan mais 2
2.7
2.6
2.7
8
2.7c
Glutinous
white
3.7 3.8 3.7 11.2
3.7b
Sabangan
mais
3
1.4 1.6 2.5 5.5
1.8d
Glutinous
yellow
4.1 4.0 4.0 12.1
4.0ab
Popcorn
4.3 4.3 4.3 12.9
4.3ab
Sweet corn
3.6 6.1 3.7 13.4
4.5ab
hybrid
Sweet corn
4.3 4.2 4.4 12.9
4.3ab
native
Lagkitan
4.8 4.8 4.8 14.4
4.8a
Kibungan
Gasilang
4.4 4.4 4.5 13.3
4.4ab
Rice
(check) 3.8 3.8 3.7 11.3
3.8b
Soybean
(check)
2.6 2.5 2.5 7.6
2.5cd
TOTAL
42.1 44.7 43.3 130.1
43.4
ANALYSIS OF VARIANCE
SOURCE OF DEGREES
SUM OF
MEAN OF COMPUTED TABULATED
VARIATION
OF
SQUARES SQUARES
F
F
FREEDOM
0.05
0.01
Block 2 0.282
0.141
Treatment
11
31.310
2.846
13.94**
2.26
3.18
Error
22
4.491
0.204
TOTAL 35 103.439
**= Highly significant Coefficient of Variation (%) =12.50
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
26
Appendix Table 3. Percent ground roasted kernel recovery
Variety BLOCK
I
II
III
TOTAL
MEAN
Sabangan
mais
1
18.7 19.9 18.6 57.2
19.2c
Sabangan
mais
2
19.2 18.7 19.0 56.9
19.0cd
Glutinous
white
19.1 19.0 18.8 56.9
19.0cd
Sabangan
mais
3
18.4 18.2 18.2 54.8
18.3e
Glutinous
yellow
21.8 20.8 21.8 64.4
21.5a
Popcorn
21.4 21.4 21.3 64.1
21.4a
Sweet corn
19.7 19.2 19.6 58.5
19.5a
hybrid
Sweet corn
17.3 18.0 17.4 52.7
17.6c
native
Lagkitan
17.3 17.2 17.4 51.9
17.3f
Kibungan
Gasilang
20.5 20.6 20.6 61.7
20.6f
Rice
(check) 15.4 15.3 15.3 46 15.3b
Soybean
(check)
18.2 18.8 18.1 55.1
18.4g
TOTAL
227 227.1 226.1 680.2
226.7de
ANALYSIS OF VARIANCE
SOURCE OF DEGREES
SUM OF
MEAN OF COMPUTED TABULATED
VARIATION
OF
SQUARES SQUARES
F
F
FREEDOM
0.05
0.01
Block 2 0.051
0.025
Treatment
11
100.772
9.161
77.04**
2.26
3.18
Error
22
2.616
0.119
TOTAL 35 103.439
**= Highly significant Coefficient of Variation (%) =1.83
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
27
Appendix Table 4. Aroma of the non coffee drinkers from corn coffee processed from
different corn varieties
TREATMENT NON
COFFEE
DRINKERS
TOTAL
MEAN
I II III IV V
Sabangan mais 1
4
3
3
2
1
13
3
Sabangan mais 2
4
1
3
3
2
13
3
Glutinous
white
2 4 4 1 3 14
3
Sabangan mais 3
3
4
2
1
4
14
3
Glutinous
yellow
3 3 1 3 4 13
3
Popcorn
2 2 1 2 4 11
3
Sweet corn
1 2 4 4 3 14
4
hybrid
Sweet corn
3 3 1 4 2 14
3
native
Lagkitan
2 3 3 1 4 13
3
Kibungan
Gasilang
4 4 4 4 4 20
4
Rice
(check) 1 3 2 2 3 11
3
Soybean
(check)
3 2 2 2 4 13
4
TOTAL
32 37 30 28 38 165
33
ANALYSIS OF VARIANCE
SOURCE OF DEGREES
SUM OF
MEAN OF COMPUTED TABULATED
VARIATION
OF
SQUARES SQUARES
F
F
FREEDOM
0.05
0.01
Replication
4
12.433
3.108
Treatment
11
2.933
0.267
0.2ns 2.01
2.68
Error
44
47.567
1.081
TOTAL 59 62.933
ns= not significant Coefficient of Variation (%) =18.25
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
28
Appendix Table 5. Aroma of the coffee drinkers from corn coffee processed from
different corn varieties
TREATMENT COFFEE
DRINKERS
TOTAL
MEAN
I II III IV V
Sabangan mais 1
3
3
2
1
4
13
3
Sabangan mais 2
1
3
3
4
2
13
3
Glutinous
white
2 2 4 2 3 13
3
Sabangan mais 3
1
2
3
4
3
13
3
Glutinous
yellow
3 2 3 1 4 13
3
Popcorn
4 3 2 1 3 13
3
Sweet corn
4 4 4 4 4 20
4
hybrid
Sweet corn
3 3 3 1 4 14
3
native
Lagkitan
3 3 2 2 3 13
3
Kibungan
Gasilang
4 4 4 4 4 20
4
Rice
(check) 3 3 3 2 2 13
3
Soybean
(check)
4 4 3 4 4 19
4
TOTAL
35 36 26 30 40 177
35
ANALYSIS OF VARIANCE
SOURCE OF DEGREES
SUM OF
MEAN OF COMPUTED TABULATED
VARIATION
OF
SQUARES SQUARES
F
F
FREEDOM
0.05
0.01
Replication
4
1.833
0.458
Treatment
11
16.333
1.485
1.41ns 2.01
2.68
Error
44
46.167
1.049
TOTAL 59 64.333
ns= not significant Coefficient of Variation (%) =17.33
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
29
Appendix Table 6. Taste of the non coffee drinkers from corn coffee processed from
different corn varieties
TREATMENT NON
COFFEE
DRINKERS
TOTAL
MEAN
I II III IV V
Sabangan mais 1
3
3
2
2
3
13
3
Sabangan mais 2
2
2
2
1
3
10
2
Glutinous
white
2 2 1 3 4 12
2
Sabangan mais 3
3
2
3
4
1
13
3
Glutinous
yellow
2 2 3 1 4 12
2
Popcorn
2 3 1 2 2 10
2
Sweet corn
2 2 1 4 3 12
2
hybrid
Sweet corn
2
2 1 3 2 10
2
native
Lagkitan
3 3 3 3 2 14
3
Kibungan
Gasilang
3 3 3 3 1 13
3
Rice
(check) 2 2 1 1 3 9 2
Soybean
(check)
2 2 2 3 1 10
2
TOTAL
28 28 23 30 29 138
28
ANALYSIS OF VARIANCE
SOURCE OF DEGREES
SUM OF
MEAN OF COMPUTED TABULATED
VARIATION
OF
SQUARES SQUARES
F
F
FREEDOM
0.05
0.01
Replication
4
3.267
0.817
Treatment
11
5.383
0.489
0.64ns 2.01
2.68
Error
44
33.533
0.762
TOTAL 59 42.183
ns= not significant Coefficient of Variation (%) =16.39
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
30
Appendix Table 7. Taste of the coffee drinkers from corn coffee processed from different
corn varieties
TREATMENT COFFEE
DRINKERS
TOTAL
MEAN
I II III IV V
Sabangan mais 1
3
3
2
2
2
13
3
Sabangan mais 2
1
1
2
1
1
6
1
Glutinous
white
2 2 2 1 3 10
2
Sabangan mais 3
1
2
2
2
2
9
2
Glutinous
yellow
1 4 2 3 2 12
2
Popcorn
2 2 1 4 3 12
2
Sweet corn
2 2 2 3 1 10
2
hybrid
Sweet corn
3 3 3 1 1 11
2
native
Lagkitan
2 2 1 4 3 12
2
Kibungan
Gasilang
3 1 3 1 3 11
2
Rice
(check) 2 2 1 1 1 7 1
Soybean
(check)
4 2 2 2 2 12
2
TOTAL
26 26 24 25 24 125
25
ANALYSIS OF VARIANCE
SOURCE OF DEGREES
SUM OF
MEAN OF COMPUTED TABULATED
VARIATION
OF
SQUARES SQUARES
F
F
FREEDOM
0.05
0.01
Replication
4
0.933
0.233
Treatment
11
15.783
1.435
1.78ns 2.01
2.68
Error
44
35.457
0.806
TOTAL 59 52.183
ns= not significant Coefficient of Variation (%) =16.18
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
31
Appendix Table 9. Color of the non coffee drinkers from corn coffee processed from
different corn varieties
TREATMENT NON
COFFEE
DRINKERS
TOTAL
MEAN
I
II
III
IV
V
Sabangan
mais
1 4 4 3 4 3 18 4
Sabangan
mais
2 3 3 3 2 2 13 3
Glutinous
white 1 2 3 3 4 13 3
Sabangan
mais
3 4 4 4 2 4 18 4
Glutinous
yellow 3 3 3 2 2 13 3
Popcorn
3 1 3 3 3 13 3
Sweet
corn
hybrid
3 2 3 3 2 13 3
Sweet
corn
native 1 3 4 3 3 14 3
Lagkitan
Kibungan
4 4 4 4 2 18 4
Gasilang
3 4 4 4 3 18 4
Rice
(check)
3 3 2 1 4 13 3
Soybean
(check) 3 1 3 2 4 13 3
TOTAL
35 34 39 33 36 177 35
ANALYSIS OF VARIANCE
SOURCE OF DEGREES
SUM OF
MEAN OF COMPUTED TABULATED
VARIATION
OF
SQUARES SQUARES
F
F
FREEDOM
0.05
0.01
Replication
4
1.433
0.358
Treatment
11
8.583
0.780
0.68ns 2.01
2.68
Error
44
50.167
1.140
TOTAL 59 60.183
ns= not significant Coefficient of Variation (%) =16.38
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
32
Appendix Table 10. Color of the coffee drinkers from corn coffee processed from
different corn varieties
TREATMENT COFFEE
DRINKERS
TOTAL
MEAN
I II III IV V
Sabangan mais 1
4
4
4
4
2
18
4
Sabangan mais 2
3
3
1
3
2
12
2
Glutinous
white
3 1 2 3 4 13
3
Sabangan mais 3
3
1
3
3
3
13
3
Glutinous
yellow
1 2 3 3 4 13
3
Popcorn
3 3 3 1 3 13
3
Sweet corn
1 2 4 3 3 13
3
hybrid
Sweet corn
2 2
2
2 1 9 2
native
Lagkitan
3 3 1 2 4 13
3
Kibungan
Gasilang
3 1 2 3 4 13
3
Rice
(check) 2 2 1 3 2 10
2
Soybean
(check)
2 2 3 3 3 13
3
TOTAL
30 26 29 33 35 153
31
ANALYSIS OF VARIANCE
SOURCE OF DEGREES
SUM OF
MEAN OF COMPUTED TABULATED
VARIATION
OF
SQUARES SQUARES
F
F
FREEDOM
0.05
0.01
Replication
4
4.433
1.108
Treatment
11
5.383
0.489
0.48ns 2.01
2.68
Error
44
44.367
1.008
TOTAL 59 54.183
ns= not significant Coefficient of Variation (%=16.97
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
33
Appendix Table 11. General acceptability of the non coffee drinkers from corn coffee
processed from different corn varieties
TREATMENT NON
COFFEE
DRINKERS
TOTAL
MEAN
I II III IV V
Sabangan mais 1
2
3
3
3
2
13
3
Sabangan mais 2
2
2
3
1
4
12
2
Glutinous
white
2 2 3 2 1 10
2
Sabangan mais 3
3
3
2
3
4
15
3
Glutinous
yellow
3 2 3 2 2 11
2
Popcorn
1 1 1 1 1 5 1
Sweet corn
2 2 4 2 1 12
2
hybrid
Sweet corn
2 2 4 2 2 12
2
native
Lagkitan
2 3 2 2 2 16
2
Kibungan
Gasilang
5 5 3 5 5 23
5
Rice
(check) 1 1 1 3 1 11
1
Soybean
(check)
3 2 2 3 2 12
2
TOTAL
27 29 31 32 30 149
30
ANALYSIS OF VARIANCE
SOURCE OF DEGREES
SUM OF
MEAN OF COMPUTED TABULATED
VARIATION
OF
SQUARES SQUARES
F
F
FREEDOM
0.05
0.01
Replication
4
2.767
0.692
Treatment
11
30.850
2.805
2.85ns 2.01
2.68
Error
44
43.233
0.983
TOTAL 59 76.850
ns= not significant Coefficient of Variation (%) =15.61
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
34
Appendix Table 12. General acceptability of the coffee drinkers corn coffee processed
from different corn varieties
TREATMENT COFFEE
DRINKERS
TOTAL
MEAN
I II III IV V
Sabangan mais 1
2
2
3
2
3
12
2
Sabangan mais 2
3
3
3
3
2
14
3
Glutinous
white
2 2 3 4 1 12
2
Sabangan mais 3
2
2
2
2
3
11
2
Glutinous
yellow
1 2 2 2 2 9 2
Popcorn
2 2 3 4 1 12
2
Sweet corn
1 1 2 1 2 7 1
hybrid
Sweet corn
1 2 3 2 4 12
2
native
Lagkitan
2 2 2 2 4 12
2
Kibungan
Gasilang
2 1 2 1 1 7 1
Rice
(check) 3 3 2 3 2 13
3
Soybean
(check)
1 2 1 1 2 7 1
TOTAL
22 24 28 27 27 128
26
ANALYSIS OF VARIANCE
SOURCE OF DEGREES
SUM OF
MEAN OF COMPUTED TABULATED
VARIATION
OF
SQUARES SQUARES
F
F
FREEDOM
0.05
0.01
Replication
4
6.600
1.650
Treatment
11
15.383
1.398
2.04ns 2.01
2.68
Error
44
30.200
0.686
TOTAL 59 52.183
ns= not significant Coefficient of Variation (%) =15.96
Suitability of Different Corn Varieties as an Alternative
to Rice and Soybean as Coffee / Birly G. Bangao. 2010
Document Outline
- Suitability of Different Corn Varieties as an
Alternative to Rice and Soybean as Coffee
- BIBLIOGRAPHY
- ABSTRACT
- TABLE OF CONTENTS
- INTRODUCTION
- REVIEW OF LITERATURE
- Coffee Substitutes
- Processing Techniques
- Effects of Coffee on Physical Health
- MATERIALS AND METHODS
- RESULTS AND DISCUSSION
- Temperature, Relative Humidity, Rainfalland Sunshine Duration
- Dry Matter Content
- Sugar Content
- Percent Ground Roasted Kernel Recovery
- Characteristics of Ground Kernels
- Sensory Dvaluation
- Frequency of Acceptability
- SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
- Summary
- Conclusions
- Recommendations
- LITERATURE CITED
- APPENDICES