Bangalore: Used coffee grounds - the muck left behind in your percolator after brewing coffee - are a valuable source of bioactive compounds for producing dietary supplements, scientists report.
Millions of coffee cups are consumed every day around the world, generating about 20 million tonnes of used grounds annually in restaurants and cafeterias and also at domestic levels, says the report. Traditionally these residues have been considered as wastes and thrown away, or occasionally used as garden fertilizer.
