Optimization of Brewers Spent Grain Fortification to Develop Value-Added Breakfast Cereal Using a Single Screw Extrusion Process Based on Physicochemical, Nutritional, and Sensory Properties

Abstract

The brewers spent grain (BSG) is a food waste (byproduct) of the brewing industry produced after wort production in the brewing process. It contains approximately 20% protein and 70% fiber. Currently, BSG is primarily utilized as animal feed or disposed of as a landfill, but it has great potential for utilization in the food sector because of its nutritional composition and health benefits. Therefore, the study’s main goal was to optimize the maximum BSG levels in extruded breakfast cereal made of soya, rice, and quinoa flour blend along with other ingredients. The formulation of extrudates was varied with 0,5,10, 20, and 30% of BSG to develop five different extrudates. The physicochemical, nutritional, and sensory properties of those exudates were determined. To evaluate consumer acceptability. The results reveal that the fortification of BSG in the cereal mixture had increased protein, fiber, ash content, hardness, color L-value, color difference and piece density whereas decreased the expansion ratio, porosity, crispiness, lipid content, water-soluble index, and rehydration ratio significantly (p<0.05). The results also revealed that the true density, water activity, and moisture content of the examined samples did not differ significantly (p>0.05). The sensory analysis revealed that 10 -20% BSG could be added to extrudate formulation which improved the overall acceptability by the consumers. The findings of this study are expected to help in finding a sustainable solution for the brewing processing industry by producing nutritionally dense breakfast cereals.