A pH meter was used to measure the pH of the fermented solution. A refractometer (ATAGO Pocket Refractometer, Tokyo, Japan) was used to estimate the Brix of the media. All the above measurements were made in three replications regularly at 24-h intervals.The protein content of the co↵ee pulp used to make the CPM was analyzed using the protocol mentioned by Bradford [18], and bovine serum albumin (BSA) was used as a standard. The total sugars [19] and soluble pectin [20] were determined.