Shaden Karanshe and Mohammed Saleh

Abstract

Coffee is one of the most consumed and popular beverages by society across different age groups. However, its caffeine content made coffee as a risk factor to certain people especially for those who consume coffee extensively. Coffee contains approximately 31 - 124 mg of caffeine per 100 g. Caffeine has been associated with some beneficial effects in adults; however, regular consumption higher than the recommended intake may cause undesirable effects such as hypertension and anxiety, headache, insomnia, infertility and inhibition of collagen biosynthesis. Therefore, it is necessary to search for Caffeine free, safe alternatives that have good nutritional value (i.e., protein, unsaturated fatty acids, fiber, minerals, etc.) that mimic coffee aroma, color, foam and flavor characteristics.

The current study will focus on using barley, lupine, chickpeas and Chia seeds as a healthy alternative to coffee.