. 2020 Dec 24;6(12):e05812. doi: 10.1016/j.heliyon.2020.e05812

Table 4.

Biochemical and antioxidant activity of roasted coffee from districts of BMS zones (dwb).

Districts	Parameters evaluated
Districts	CAFr (g/100g)	CGAr (g/100g)	TRGr (g/100g)	AAr (%)
North Bench	1.34^ab	1.87^d	0.98^a	59.28^de
Guraferda	1.41^a	1.98^c	0.92^ab	59.38^cde
SouthBench	1.21^c	1.59^e	0.87^b	55.97^f
Menitshasha	1.11^d	1.94^c	0.76^d	59.05^e
Menitgoldiya	1.00^e	1.93^c	0.86^bc	59.94^bcd
Shybench	1.29^bc	1.96^c	0.87^b	60.00^bc
Sheko	1.02^e	2.12^b	0.79^cd	62.72^a
Anderacha	0.98^e	2.20^a	0.78^d	60.32^b
Yeki	1.05^ed	1.87^d	0.77^d	59.25^e
P-value	0.0001	0.0001	0.0001	0.001
CV%	11.26	4.46	13.01	1.75
LSD (5%)	0.09	0.06	0.07	0.69

Means followed by the same letter(s) within a column are not significantly different at P < 0.05; AAr = antioxidant activity in roasted, CAFr = caffeine in roasted, CGAr = chlorogenic acids in roasted, TRGr = trigonelline in roasted, CV = Coefficient of variance, LSD = Least significance difference, g = gram and dwb = dry weight basis.