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
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± 0.04, 4.55± 0.05, 9.73± 0.23, 3.31± 0.05, 6.73± 0.23, 1.60
References
[1]
Tang, D.-S., et al. (2009) Recovery of Protein from Brewer’s Spent Grain by Ultrafiltration. Biochemical Engineering Journal, 48, 1-5. https://doi.org/10.1016/j.bej.2009.05.019
[2]
Robertson, J., et al. (2010) Profiling Brewers’ Spent Grain for Composition and Microbial Ecology at the Site of Production. LWT-Food Science and Technology, 43, 890-896. https://doi.org/10.1016/j.lwt.2010.01.019
[3]
Maoura, N., Mbaiguinam, M., Gaillardin, C. and Pourquie, J. (2006) Suivi technique, analytique et microbiologique de la 《bili bili》, bière traditionnelle tchadienne. http://www.afriquescience.info/document.php?id=354
[4]
Rachwał, K., Waśko, A., Gustaw, K. and Polak-Berecka, M. (2020) Utilization of Brewery Wastes in Food Industry. PeerJ, 8, e9427. https://doi.org/10.7717/peerj.9427
[5]
dos Santos Mathias, T.R., Alexandre, V.M.F., Cammarota, M.C., de Mello, P.P.M. and Sérvulo, E.F.C. (2015) Characterization and Determination of Brewer’s Solid Wastes Composition. Journal of the Institute of Brewing, 121, 400-404. https://doi.org/10.1002/jib.229
[6]
Marco, I.D., Miranda, S., Riemma, S. and Iannone, R. (2016) Life Cycle Assessment of Ale and Lager Beers Production. Chemical Engineering Transactions, 49, 337-342.
[7]
Santos, M., Jiménez, J.J., Bartolomé, B., Gómez-Cordovés, C. and del Nozal, M.J. (2003) Variability of Brewer’s Spent Grain within a Brewery. Food Chemistry, 80, 17-21. https://doi.org/10.1016/S0308-8146(02)00229-7
[8]
Olajire, A.A. (2020) The Brewing Industry and Environmental Challenges. Journal of Cleaner Production, 256, Article 102817. https://doi.org/10.1016/j.jclepro.2012.03.003
[9]
Lynch, K.M., Steffen, E.J. and Arendt, E.K. (2016) Brewers’ Spent Grain: A Review with an Emphasis on Food and Health. Journal of the Institute of Brewing, 122, 553-568. https://doi.org/10.1002/jib.363
[10]
Fărcaş, A.C., et al. (2014) Nutritional Properties and Volatile Profile of Brewer’s Spent Grain Supplemented Bread. Romanian Biotechnological Letters, 19, 9705-9714.
[11]
Mussatto, S.I., Dragone, G. and Roberto, I.C. (2006) Brewers’ Spent Grain: Generation, Characteristics and Potential Applications. Journal of Cereal Science, 43, 1-14. https://doi.org/10.1016/j.jcs.2005.06.001
[12]
Tišma, M., Jurić, A., Bucić-Kojić, A., Panjičko, M. and Planinić, M. (2018) Biovalorization of Brewers’ Spent Grain for the Production of Laccase and Polyphenols. Journal of the Institute of Brewing, 124, 182-186. https://doi.org/10.1002/jib.479
[13]
Nganyira, P., Shao, G. and Emmanuel, J. (2022) Evaluating the Potential Applications of Brewers’ Spent Grain in Biogas Generation, Food and Biotechnology Industry: A Review. Heliyon, 8, e11140. https://doi.org/10.1016/j.heliyon.2022.e11140
[14]
Wagner, E., Sierra-Ibarra, E., Rojas, N.L. and Martinez, A. (2022) One-Pot Bioethanol Production from Brewery Spent Grain Using the Ethanologenic Escherichia coli MS04. Renewable Energy, 189, 717-725. https://doi.org/10.1016/j.renene.2022.03.014
[15]
Malomo, O., Daniels, A.O., Olajiga, O., Femi-Ola, T.O. and Alamu, A.E. (2013) The Use of Brewer’s Spent Grain in the Cultivation of Some Fungal Isolates. International Journal of Nutrition and Food Sciences, 2, 5-9. https://doi.org/10.11648/j.ijnfs.20130201.12
[16]
Wen, C., Zhang, J., Duan, Y., Zhang, H. and Ma, H. (2019) A Mini-Review on Brewer’s Spent Grain Protein: Isolation, Physicochemical Properties, Application of Protein, and Functional Properties of Hydrolysates. Journal of Food Science, 84, 3330-3340. https://doi.org/10.1111/1750-3841.14906
[17]
Shen, Y., et al. (2019) Feed Nutritional Value of Brewers’ Spent Grain Residue Resulting from Protease Aided Protein Removal. Journal of Animal Science and Biotechnology, 10, Article No. 78. https://doi.org/10.1186/s40104-019-0382-1
[18]
S.S. Hassan, B.K. Tiwari, G.A. Williams, and A.K. Jaiswal (2020) Bioprocessing of Brewers’ Spent Grain for Production of Xylanopectinolytic Enzymes by Mucor sp. Bioresource Technology Reports, 9, Article 100371. https://doi.org/10.1016/j.biteb.2019.100371
[19]
Bernal-Ruiz, M., Correa-Lozano, A., Gomez-Sánchez, L., et al. (2021) Brewer’s Spent Grain as Substrate for Enzyme and Reducing Sugar Production Using Penicillium sp. HC1. Revista de la Academia Colombiana de Ciencias Exactas, Físicas y Naturales, 45, 850-863.
[20]
Puligundla, P. and Mok, C. (2021) Recent Advances in Biotechnological Valorization of Brewers’ Spent Grain. Food Science and Biotechnology, 30, 341-353. https://doi.org/10.1007/s10068-021-00900-4
[21]
Zeko-Pivač, A., et al. (2022) The Potential of Brewer’s Spent Grain in the Circular Bioeconomy: State of the Art and Future Perspectives. Frontiers in Bioengineering and Biotechnology, 10, Article 870744. https://doi.org/10.3389/fbioe.2022.870744
[22]
Gemechu, F.G. (2020) Embracing Nutritional Qualities, Biological Activities and Technological Properties of Coffee Byproducts in Functional Food Formulation. Trends in Food Science & Technology, 104, 235-261. https://doi.org/10.1016/j.tifs.2020.08.005
[23]
Neylon, E., Arendt, E.K., Zannini, E. and Sahin, A.W. (2021) Fundamental Study of the Application of Brewers Spent Grain and Fermented Brewers Spent Grain on the Quality of Pasta. Food Structure, 30, Article 100225. https://doi.org/10.1016/j.foostr.2021.100225
[24]
Waters, D.M., Jacob, F., Titze, J., Arendt, E.K. and Zannini, E. (2012) Fibre, Protein and Mineral Fortification of Wheat Bread through Milled and Fermented Brewer’s Spent Grain Enrichment. European Food Research and Technology, 235, 767-778. https://doi.org/10.1007/s00217-012-1805-9
[25]
Naibaho, J. and Korzeniowska, M. (2021) Brewers’ Spent Grain in Food Systems: Processing and Final Products Quality as a Function of Fiber Modification Treatment. Journal of Food Science, 86, 1532-1551. https://doi.org/10.1111/1750-3841.15714
[26]
Ofori, K.F., Antoniello, S., English, M.M. and Aryee, A.N.A. (2022) Improving Nutrition through Biofortification—A Systematic Review. Frontiers in Nutrition, 9, Article 1043655. https://doi.org/10.3389/fnut.2022.1043655
[27]
FAO (2021) The State of Food Security and Nutrition in the World 2021. https://www.fao.org/state-of-food-security-nutrition/2021/en/
[28]
Olson, R., Gavin-Smith, B., Ferraboschi, C. and Kraemer, K. (2021) Food Fortification: The Advantages, Disadvantages and Lessons from Sight and Life Programs. Nutrients, 13, Article 1118. https://doi.org/10.3390/nu13041118
[29]
Chichaibelu, B.B., Bekchanov, M., von Braun, J. and Torero, M. (2021) The Global Cost of Reaching a World without Hunger: Investment Costs and Policy Action Opportunities. Food Policy, 104, Article 102151. https://doi.org/10.1016/j.foodpol.2021.102151
[30]
Nigam, P.S. (2017) An Overview: Recycling of Solid Barley Waste Generated as a By-Product In Distillery and Brewery. Waste Management, 62, 255-261. https://doi.org/10.1016/j.wasman.2017.02.018
[31]
Xiros, C. and Christakopoulos, P. (2012) Biotechnological Potential of Brewers Spent Grain and Its Recent Applications. Waste and Biomass Valorization, 3, 213-232. https://doi.org/10.1007/s12649-012-9108-8
[32]
Ohanenye, I.C., et al. (2021) Food Fortification Technologies: Influence on Iron, Zinc and Vitamin A Bioavailability and Potential Implications on Micronutrient Deficiency in Sub-Saharan Africa. Scientific African, 11, e00667. https://doi.org/10.1016/j.sciaf.2020.e00667
[33]
Kiran, A., Wakeel, A., Mahmood, K., Mubaraka, R., Hafsa and Haefele, S.M. (2022) Biofortification of Staple Crops to Alleviate Human Malnutrition: Contributions and Potential in Developing Countries. Agronomy, 12, Article No. 452. https://doi.org/10.3390/agronomy12020452
[34]
Bourassa, M.W., Atkin, R., Gorstein, J. and Osendarp, S. (2023) Aligning the Epidemiology of Malnutrition with Food Fortification: Grasp Versus Reach. Nutrients, 15, Article No. 2021. https://doi.org/10.3390/nu15092021
[35]
Saha, S. and Roy, A. (2020) Whole Grain Rice Fortification as a Solution to Micronutrient Deficiency: Technologies and Need for More Viable Alternatives. Food Chemistry, 326, Article 127049. https://doi.org/10.1016/j.foodchem.2020.127049
[36]
Shah, T., Prasad, K. and Kumar, P. (2015) Studies on Physicochemical and Functional Characteristics of Asparagus bean Flour and Maize Flour. Conceptual Framework & Innovations in Agroecology and Food Sciences, 103-105.
[37]
Chukwumah, Y., Walker, L., Vogler, B. and Verghese, M. (2007) Changes in the Phytochemical Composition and Profile of Raw, Boiled, and Roasted Peanuts. Journal of Agricultural and Food Chemistry, 55, 9266-9273. https://doi.org/10.1021/jf071877l
[38]
McDaniel, K.A., White, B.L., Dean, L.L., Sanders, T.H. and Davis, J.P. (2012) Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors Using Different Time/Temperature Combinations. Journal of Food Science, 77, C1293-C1299. https://doi.org/10.1111/j.1750-3841.2012.02979.x
[39]
Cardador-Martínez, A., Loarca-Piña, G. and Oomah, B.D. (2002) Antioxidant Activity in Common Beans (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry, 50, 6975-6980. https://doi.org/10.1021/jf020296n
[40]
Ijarotimi, O.S. and Keshinro, O.O. (2012) Formulation and Nutritional Quality of Infant Formula Produced from Germinated Popcorn, Bambara Groundnut and African Locust Bean Flour. Journal of Microbiology, Biotechnology and Food Sciences, 1, 1358-1388. https://doi.org/10.4162/nrp.2012.6.5.381
[41]
Cuomo, F., Trivisonno, M.C., Iacovino, S., Messia, M.C. and Marconi, E. (2022) Sustainable Re-Use of Brewer’s Spent Grain for the Production of High Protein and Fibre Pasta. Foods, 11, Article No. 642. https://doi.org/10.3390/foods11050642
[42]
Devnani, B., Moran, G.C. and Grossmann, L. (2023) Extraction, Composition, Functionality, and Utilization of Brewer’s Spent Grain Protein in Food Formulations. Foods, 12, Article No. 1543. https://doi.org/10.3390/foods12071543
[43]
Jerome Adekunle, A. and Olawale, O. (2003) Effect of Defatted Groundnut Concentrate on the Physico-Chemical and Sensory Quality of fura. Nutrition & Food Science, 33, 173-176. https://doi.org/10.1108/00346650310488525
[44]
Fărcaş, A.C., et al. (2017) Exploitation of Brewing Industry Wastes to Produce Functional Ingredients. In: Kanauchi, M., Ed., Brewing Technology, IntechOpen, London. https://doi.org/10.5772/intechopen.69231
[45]
AOAC (2005) Official Method of Analysis. 18th Edition, Association of Officiating Analytical Chemists, Washington DC.
[46]
Yang, H., Yan, R., Chen, H., Zheng, C., Lee, D.H. and Liang, D.T. (2006) In-Depth Investigation of Biomass Pyrolysis Based on Three Major Components: Hemicellulose, Cellulose and Lignin. Energy Fuels, 20, 388-393. https://doi.org/10.1021/ef0580117
[47]
Bourely, J. (1982) Observations sur le dosage de l’huile des graines de cotonnier. Coton et Fibres Tropicales, 37, 183-196.
[48]
AOAC (1999) Official Methods of Analysis. 16th Edition, Association of Official Analytical Chemists, Washington DC.
[49]
Phillips, R.D., Chinnan, M.S., Branch, A.L., Miller, J. and McWatters, K.H. (1988) Effects of Pretreatment on Functional and Nutritional Properties of Cowpea Meal. Journal of Food Science, 53, 805-809. https://doi.org/10.1111/j.1365-2621.1988.tb08959.x
[50]
Singleton, V.L., Orthofer, R. and Lamuela-Raventós, R.M. (1999) [14] Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent. In: Methods in Enzymology, Vol. 299, Academic Press, Cambridge, MA, 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1
[51]
Nobossé, P., Fombang, E.N. and Mbofung, C.M.F. (2018) Effects of Age and Extraction Solvent on Phytochemical Content and Antioxidant Activity of Fresh Moringa oleifera L. Leaves. Food Science & Nutrition, 6, 2188-2198. https://doi.org/10.1002/fsn3.783
[52]
Matos, C. (2023) Desenvolvimento de Pão Fonte de Fibras a partir do Bagaço de Malte, UFRGS, Porto Alegre-RS. http://www.sciepub.com/reference/125758
[53]
Yan, L., Li, T., Liu, C. and Zheng, L. (2019) Effects of High Hydrostatic Pressure and Superfine Grinding Treatment on Physicochemical/Functional Properties of Pear Pomace and Chemical Composition of Its Soluble Dietary Fibre. LWT, 107, 171-177. https://doi.org/10.1016/j.lwt.2019.03.019
[54]
Kieserling, K., Vu, T., Drusch, S. and Schalow, S. (2019) Impact of Pectin-Rich Orange Fibre on Gel Characteristics and Sensory Properties in Lactic Acid Fermented Yoghurt. Food Hydrocolloids, 94, 152-163. https://doi.org/10.1016/j.foodhyd.2019.02.051
[55]
Park, J., Choi, I. and Kim, Y. (2015) Cookies Formulated from Fresh Okara Using Starch, Soy Flour and Hydroxypropyl Methylcellulose Have High Quality and Nutritional Value. LWT-Food Science and Technology, 63, 660-666. https://doi.org/10.1016/j.lwt.2015.03.110
[56]
Anderson, J.W., et al. (2009) Health Benefits of Dietary Fiber. Nutrition Reviews, 67, 188-205. https://doi.org/10.1111/j.1753-4887.2009.00189.x
[57]
Ainsworth, P., İbanoğlu, Ş., Plunkett, A., Ibanoglu, E. and Stojceska, V. (2007) Effect of Brewers Spent Grain Addition and Screw Speed on the Selected Physical and Nutritional Properties of an Extruded Snack. Journal of Food Engineering, 81, 702-709. https://doi.org/10.1016/j.jfoodeng.2007.01.004
[58]
Ajanaku, K.O., Dawodu, F.A., Ajanaku, C.O. and Nwinyi, O.C. (2011) Functional and Nutritional Properties of Spent Grain Enhanced Cookies. American Journal of Food Technology, 6, 763-771. https://doi.org/10.3923/ajft.2011.763.771
[59]
Makowska, A., Mildner-Szkudlarz, S. and Obuchowski, W. (2013) Effect of Brewer’s Spent Grain Addition on Properties of Corn Extrudates with an Increased Dietary Fibre Content. Polish Journal of Food and Nutrition Sciences, 63, 19-24. https://doi.org/10.2478/v10222-012-0061-9
[60]
Salihu, A. and Bala, M. (2011) Brewer’s Spent Grain: A Review of Its Potentials and Applications. African Journal of Biotechnology, 10, 324-331.
[61]
Hamad, A. and Fields, M. (2006) Nutritional and Sensory Evaluation of Bread Made from Fermented Corn Meal. Journal of Food Science, 44, 1514-1516. https://doi.org/10.1111/j.1365-2621.1979.tb06475.x
[62]
Onoja, U., et al. (2014) Nutritional Composition, Functional Properties and Sensory Evaluation of Breads Based on Blends of ‘Orarudi’ (Vigna sp.) and Wheat Flour. Scientific Research and Essays, 9, 1119-1026. https://doi.org/10.5897/SRE2014.6104
[63]
Beebe, S., Gonzalez, A.V. and Rengifo, J. (2000) Research on Trace Minerals in the Common Bean. Food and Nutrition Bulletin, 21, 387-391. https://doi.org/10.1177/156482650002100408
[64]
Schettino, R., et al. (2021) Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta. Antioxidants (Basel), 10, Article 742. https://doi.org/10.3390/antiox10050742
[65]
Martini, S., Conte, A., Cattivelli, A. and Tagliazucchi, D. (2021) Domestic Cooking Methods Affect the Stability and Bioaccessibility of Dark Purple Eggplant (Solanum melongena) Phenolic Compounds. Food Chemistry, 341, Article 128298. https://doi.org/10.1016/j.foodchem.2020.128298
[66]
Fares, C., Codianni, P., Nigro, F., Platani, C., Scazzina, F. and Pellegrini, N. (2008) Processing and Cooking Effects on Chemical, Nutritional and Functional Properties of Pasta Obtained from Selected Emmer Genotypes. Journal of the Science of Food and Agriculture, 88, 2435-2444. https://doi.org/10.1002/jsfa.3350
[67]
Nde, D.B., Boldor, D., Astete, C., Muley, P. and Xu, Z. (2016) Oil Extraction from Sheanut (Vitellaria paradoxa Gaertn C.F.) Kernels Assisted by Microwaves. Journal of Food Science and Technology, 53, 1424-1434. https://doi.org/10.1007/s13197-015-2160-1
[68]
Zhang, J., et al. (2016) Optimization and Microbial Community Analysis of Anaerobic Co-Digestion of Food Waste and Sewage Sludge Based on Microwave Pretreatment. Bioresource Technology, 200, 253-261. https://doi.org/10.1016/j.biortech.2015.10.037
[69]
Esposito, F., Arlotti, G., Bonifati, A., Napolitano, A., Vitale, D. and Fogliano, V. (2005) Antioxidant Activity and Dietary Fibre in Durum Wheat Bran By-Products. Food Research International, 38, 1167-1173. https://doi.org/10.1016/j.foodres.2005.05.002
[70]
Shaikh, S., Yaqoob, M., Kumar, A. and Mca, S. (2019) Importance in Dietary Fiber in Food: A Review. SSRN Electronic Journal, 6, 810-817.
[71]
Yim, H.S., et al. (2013) Optimization of Extraction Time and Temperature on Antioxidant Activity of Schizophyllum commune Aqueous Extract Using Response Surface Methodology. Journal of Food Science and Technology, 50, 275-283. https://doi.org/10.1007/s13197-011-0349-5
