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
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作者机构：Department of Nutrition Food and Bioresource Technology College of Technology University of Bamenda Bamenda Cameroon Department of Process Engineering ENSAI University of Ngaoundere Ngaoundere Cameroon Department of Chemical and Biological Engineering National Higher Polytechnic Institute University of Bamenda Bamenda Cameroon Department of Agriculture and Environmental Engineering College of Technology University of Bamenda Bamenda Cameroon Department of Applied Chemistry ENSAI University of Ngaoundere Ngaoundere Cameroon
出 版 物：《Advances in Chemical Engineering and Science》 (化学工程与科学期刊（英文）)
年 卷 期：2023年第13卷第4期
页 面：265-288页
学科分类：0202[经济学-应用经济学] 02[经济学] 020205[经济学-产业经济学]
主 题：Biomass Brew-Waste Spent Grain Valorisation Adakwa Enrichment
摘 要：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
维普期刊数据库