Optimization of the roasting conditions to lower acrylamide content and improve the nutrient composition and antioxidant properties of Coffea arabica

• Huluager Endeshaw ,

  Contributed equally to this work with: Huluager Endeshaw, Abera Belay

  Roles Conceptualization, Formal analysis, Investigation, Methodology, Writing – original draft, Writing – review & editing

  Affiliation Department of Food Science and Applied Nutrition, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia

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• Abera Belay

  Contributed equally to this work with: Huluager Endeshaw, Abera Belay

  Roles Conceptualization, Formal analysis, Funding acquisition, Investigation, Methodology, Project administration, Resources, Software, Writing – original draft, Writing – review & editing

  * E-mail: ab.berabelay@gmail.com, abera.belay@aastu.edu.et

  Affiliation Department of Food Science and Applied Nutrition, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia

  http://orcid.org/0000-0001-9616-0831

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