TITLE:
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
AUTHORS:
Tankem Tankem, Pride Ndasi Ngwasiri, Wilson Agwanande Ambindei, Makebe Calister Wingang, Ngwa Martin Ngwabie, Martin Benoit Ngassoum, Ejoh Richard Aba
KEYWORDS:
Biomass, Brew-Waste, Spent Grain, Valorisation, Adakwa, Enrichment
JOURNAL NAME:
Advances in Chemical Engineering and Science,
Vol.13 No.4,
August
10,
2023
ABSTRACT: 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 ± 0.09, 28.85 ± 0.8 and 117 ± 3.54 respectively for 0%
TBSG (control); 86.8 ± 0.01, 1.81± 0.20, 16.22 ± 0.16, 5.54 ± 0.69, 6.01 ± 0.16, 6.59 ± 0.03, 25.89 ± 0.94 and 475.0 ± 21.21 respectively for 30%
TBSG. The sample with a high nutrient content
was further produced using a central composite design and the factors
studied were temperature and time, with responses, crude fiber, and FRAP
content. The optimum production condition was: % TBSG: 47.06%; temperature:
123.17℃; Time: 30.34 mins. The sample with 47% TBSG had the best overall
acceptability after sensory evaluation with sensory scores of: 5.45 ± 0.76, 7.9 ± 0.79, 8.0 ± 1.0, 7.10 ± 0.16, 8.5 ± 1.6, 7.6 ± 0.98 for color, taste,
aroma, mouthfeel, texture and overall acceptability respectively. Thus TBSG can
be used to improve the physicochemical and nutritional properties of adakwa.