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12 .   Incorporation of spent grains in bread: Chemical and Nutritional properties

Authors: Shamsudeen L. Ogunwale, Israel O. Otemuyiwa, Victor I. Ayodele, Mathew O Ilori, Steve R.A Adewusi

Volume 24, Issue 2;
Pages: 81-88; 2018
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

Spent grains was prepared from red sorghum malt (RSSG) and white sorghum malt (WSSG) and chemically compared with brewer’s spent grains (BSG). The composite bread was prepared by incorporating 5 to 15 % of each of the spent grains and the bread analyzed for nutrients and in-vitro starch digestibility. The results obtained for composite bread were compared with white bread (control). The results indicated that acid and neutral detergent fibre and hemicelluloses were mostly high (> 20%) and protein (19.00-23.37%) in spent grains compared to wheat flour. Unsaturated fatty acids were abundant in both spent grains with linolenic acid predominating. Total starch was highest in RSSG and lowest in BSG suggesting incomplete saccharification in the former. Reducing and total sugar contents were highest in RSSG followed by those of BSG and WSSG. Oxalate content of spent grains was highest (13.78 mg/g) and tannin lowest (0.2 mg/g lowest) in BSG. Conversely, tannin content was highest in RSSG (21.8 mg/g). Incorporating spent grain into bread lead to higher protein content (8 -41%), fiber, and available lysine but lower starch content and glycemic index compared to those of control bread. The finding of this study concluded that spent grains have chemical and nutritional properties that could enhance nutritional quality of bread and could avail a healthier bread variety.

Keywords: spent grains, glycemic index, malting, starch hydrolysis

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