Coffee flour (CF) from coffee pulp or husk, solid waste of coffee processing have
launched in Canada since 2015. This product is claimed as certified of gluten-free, vegan,
kosher, paleo, and non-GMO. Coffe flour is stated to contain three times Fe content than fresh
spinach (Spinacia oleracea L.). Several receipts of cookies, donuts, and cakes using CF has
been introduced as wheat flour substitution. However, the scientific publication of CF impact
for health does not appear until August 2018 yet. A review has been carried out using data on
Google with a maximum publication age of 15 yr. This Fe non-heme prospect is allegedly
unable to be absorbed optimally by the organism. Coffee pulp and husk contain an inhibitor,
such as caffeine, polyphenol, calcium, dietary fiber, manganese, magnesium, and zinc; which
detain Fe absorption. On the other hand, the promoter/enhancer of Fe absorption such as
vitamin C, vitamin A, and amino acid was decreased in CF processing. Several types of
research have to be conducted to tackle this problem in Faculty of Medicine and Faculty of
Agriculture and Animal Husbandry University Muhammadyah of Malang, Indonesia
