Double extraction methodThe extraction method was adapted from that reported by Andres et al [10]. The coffee pulp was macerated with of 0.1 N citric acid (pH 3) in a ratio of 1:2 (w/v) prior to treatment using three different heating conditions; boiling, autoclave and microwave. For the boiling treatment, the solution was boiled for 3 h at 90 °C with constant stirring; forthe autoclave extraction, the solution was heated at 121 °C, 15 psi for 15 min; and for the microwave assisted extraction, the solution was heated in a microwave oven at 900 watt of power for 15 min. After extraction, all three suspensions were cooled down to room temperature and filtered through cheesecloth. The filtrates (hereafter called acid solution) were kept separately for further pH adjust ment using the solution from the second extraction.The pressed coffee pulp cake of each treatment was mixed separately with 0.5 N NaOH in 1:1 ratio(w/v) and the suspension was stirred constantly for 1 h at 30 °C. The suspension from alkali extractionwas then filtrated through the cheesecloth and then both acid and alkali solutions were combined, and the pH adjusted to 5.0 prior to precipitation with two volumes of 95% ethanol for 12 h at 30 °C. The formed gel was filtrated through the cheesecloth and dried in an oven at 60 °C for 24 h. The dried pectin was kept in desiccator for further study. The extraction experiments were carried out in three replicates.