%0 Journal Article
%T Production and Evaluation of the Nutritional and Functional Qualities of ¡°Adakwa¡± Enriched with Waste Biomass of Traditional Brewer¡¯s Spent Grain as a Functional Staple Food
%A Tankem Tankem
%A Pride Ndasi Ngwasiri
%A Wilson Agwanande Ambindei
%A Makebe Calister Wingang
%A Ngwa Martin Ngwabie
%A Martin Benoit Ngassoum
%A Ejoh Richard Aba
%J Advances in Chemical Engineering and Science
%P 265-288
%@ 2160-0406
%D 2023
%I Scientific Research Publishing
%R 10.4236/aces.2023.134019
%X Brewers¡¯ spent grains constitute a
nutrient-rich valuable and highly under-utilized
by-product of the beer industry produced in large amounts all through the year. This
bio-resource is a very good candidate for valorization, due to environmental and economic concerns, using
biotechnological processing, particularly for food enrichment. This
study was undertaken to evaluate the effect
of fortification of Adakwa with traditional brewers¡¯ spent
grains (TBSG) on its physicochemical and nutritional properties as well as its
acceptability using an experimental design.
Four (4) samples of Adakwa were produced with TBSG incorporated rates of
0% (control sample), 10%, 20%, and 30% and evaluated. Using an experimental
design, the effect of process parameters, including the TBSG incorporation
rate, cooking time, and cooking temperatures on the physicochemical and
nutritional properties of the Adakwa were evaluated while the 9-point hedonic
scale was used to evaluate the sensory properties and its overall acceptability: carbohydrate, protein,
crude fibre, cellulose, polyphenol, antioxidant activity (FRAP and DPPH). The water absorption
activity values were 81.2 ¡À 0.04, 4.55 ¡À 0.05, 9.73 ¡À 0.23, 3.31 ¡À 0.05, 6.73 ¡À 0.23, 1.60
%K Biomass
%K Brew-Waste
%K Spent Grain
%K Valorisation
%K Adakwa
%K Enrichment
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=127003