Creation of Coffee Ground Energy Bars: Upcycling Café Waste into Protein-Rich Products
DOI:
https://doi.org/10.5281/zenodo.18296720Keywords:
coffee grounds, energy bars, food waste valorization, product development, upcyclingAbstract
Coffee waste represents a significant environmental challenge, with spent coffee grounds typically discarded despite containing valuable nutrients and bioactive compounds. This product development study aimed to create protein-rich energy bars by upcycling spent coffee grounds from local cafés in Amadeo, Cavite, transforming waste into nutritious food products. Utilizing an experimental quantitative research design, three formulations were developed incorporating varying proportions of spent coffee grounds (10%, 15%, and 20%) combined with oats, nuts, honey, and protein powder. The study, conducted in 2025, involved comprehensive product testing including proximate analysis for nutritional content, microbiological examination for safety, shelf-life assessment, and sensory evaluation by 120 trained panelists using a 9-point hedonic scale. Results revealed that all formulations met nutritional adequacy standards, with protein content ranging from 12.45 g to 15.78 g per 100 g serving. Formulation B (15% coffee grounds) achieved the highest overall acceptability score (M = 7.85, SD = 0.92), demonstrating superior balance in appearance, aroma, taste, texture, and aftertaste. Microbiological analyses confirmed safety compliance with Philippine National Standards, and shelf-life studies indicated 90-day stability under proper storage conditions. The product successfully obtained FDA certification following compliance with food safety regulations. Cost analysis demonstrated commercial viability at ₱25.00 per 50g bar. This study contributes to sustainable food innovation by presenting an economically feasible and environmentally responsible solution for coffee waste valorization, offering health-conscious consumers a nutritious snack alternative while reducing café waste disposal challenges.
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