# The Effect of Type and Duration of Digestive Enzyme Treatment on Coffee Bean Composition
## 3 Results and Discussion
### Carbohydrate and Protein Contents in Coffee Beans
In controls, however, a slight increase in the content of this protein fraction was observed; it was more pronounced in Arabica beans. Observations for roasted beans were independent of the species of beans and the applied enzymes; most of the results showed a decreasing trend with the extension of the modification time (Table 4). Decrease in protein content after roasting could be again related to reactions occurring at high temperatures [1]. Protein compounds contribute to the activation of sucrose degradation processes and the formation of aromatic compounds, which are responsible for many aroma notes, e.g., earthy, nutty or honey-like [4; 31]. On the other hand, proteins are considered to be responsible for the creation of compounds associated with bitterness of the final brew [11]. \begin{table}
\begin{tabular}{c c c c c} \hline
**Parameter** & \multicolumn{2}{c}{**Green Beans**} & \multicolumn{2}{c}{**Roasted Beans**} \\ \cline{2-5}
**[g/100 g dm]/Sample** & **Arabica** & **Robusta** & **Arabica** & **Robusta** \\ \hline Fructose & traces & traces & n.d. & n.d. \\ Glucose & n.d. & n.d. & n.d. & n.d. \\ Sucrose & 5.47 \(\pm\) 0.15 \({}^{\text{a}}\) & 3.52 \(\pm\) 0.07 \({}^{\text{b}}\) & n.d. & n.d. \\ Proteins & 14.91 \(\pm\) 0.75 \({}^{\text{b}}\) & 19.84 \(\pm\) 0.18 \({}^{\text{a}}\) & 12.78 \(\pm\) 0.83 \({}^{\text{b}}\) & 18.87 \(\pm\) 0.19 \({}^{\text{a}}\) \\ Caffe & 0.76 \(\pm\) 0.02 \({}^{\text{b}}\) & 1.07 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.82 \(\pm\) 0.02 \({}^{\text{b}}\) & 1.11 \(\pm\) 0.05 \({}^{\text{a}}\) \\ Phenols & 1.74 \(\pm\) 0.07 & 2.04 \(\pm\) 0.04 & 1.79 \(\pm\) 0.03 \({}^{\text{b}}\) & 1.81 \(\pm\) 0.14 \\
3-CQA & 1.28 \(\pm\) 0.04 \({}^{\text{a}}\) & 1.19 \(\pm\) 0.03 \({}^{\text{b}}\) & 0.50 \(\pm\) 0.02 & 0.46 \(\pm\) 0.07 \\ \hline \end{tabular} All results expressed as mean value \(\pm\) standard deviation; n.d.—not detected. Lowercase letters indicate statistical differences between Arabica and Robust beans in green/roasted groups.  
\end{table} 
Table 2: Composition of green and roasted untreated Arabica and Robusta coffee beans. \begin{table}
\begin{tabular}{l c c c c c c c c c c c c} \hline \hline \multicolumn{1}{c}{**Parameter**} & \multicolumn{1}{c}{**Pergata**} & \multicolumn{1}{c}{**Pergata**} & \multicolumn{1}{c}{**Topoids and on-average**} & \multicolumn{1}{c}{**Topoids and on-average**} \\ \cline{2-13}
**\#Pergata** & \multicolumn{1}{c}{**3**} & \multicolumn{1}{c}{**6**} & \multicolumn{1}{c}{**12**} & \multicolumn{1}{c}{**3**} & \multicolumn{1}{c}{**6**} & \multicolumn{1}{c}{**12**} & \multicolumn{1}{c}{**2**} & \multicolumn{1}{c}{**2**} & \multicolumn{1}{c}{**} & \mul  
\begin{table}
\begin{tabular}{l c c c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multicolumn{6}{c}{**Fpails**} & \multicolumn{6}{c}{**Typeable and adaptive**} \\ \cline{2-13}  & \multicolumn{2}{c}{**6**} & \multicolumn{2}{c}{**12**} & \multicolumn{2}{c}{**3**} & \multicolumn{2}{c}{**5**} & \multicolumn{2}{c}{**12**} \\ \cline{2-13}
**day-Single** & \multicolumn{2}{c}{**Control**} & \multicolumn{2}{c}{**Modified**} & \multicolumn{2}{c}{**Control**} & \multicolumn{2}{c}{**Modified**} & \multicolumn{2}{c}{**Control**} & \multicolumn{2}{c}{**Modified**} & \multicolumn{2}{c}{**Control**} & \multicolumn{2}{c}{**Modified**} & \multicolumn{2}{c}{**Control**} & \multicolumn{2}{c}{**Modified**} & \multicolumn{2}{c}{**Control**} & \multicolumn{2}{c}{**Modified**} \\ \hline Feature & n.d. & n.d. &  
Previous studies on kopi luwak did not indicate a significant impact of the processing on the protein content in the beans. In the studies by [PERSON] et al. [31], the protein content in kopi luwak beans was comparable to that determined in Arabica beans. Robust beans generally contain a higher amount of protein compounds. [PERSON] et al. [32] pointed to a comparable protein content in samples of kopi luwak (_C. canephora_) and other popular coffees, Toraja Kalosi and Gayo Mountain (_C. anabica_), despite their different botanical origins.