Effect of different chemical treatments on nutritional and antinutritional properties of coffee pulp

Different chemical treatments were tested to improve the nutritional value of coffee pulp (CoP): (1) alkali, NaOH solutions of 5 and 10% for 24 and 48 h; (2) a combination of acid and alkali, with first a treatment with HCl (1.5 and 3 M for 24 and 48 h), followed by a NaOH solution of 5% for 48 h; (3) A combination of alkali and ensilage, with first a treatment with a NaOH solution of 5% for 48 h, followed by ensilage with molasses (50 and 100 g molasses/kg of CoP) for 2 and 3 months. The CoP treated with NaOH alone or with the combination HCl¿NaOH showed higher contents of ash, fat and cellulose but lower contents of antinutritional factors (ANFs) (polyphenols, tannins and caffeine) than oven-dried-CoP (OD-CoP) (P