INDUSTRIAL WASTE PRODUCT TO POTENTIAL INDUSTRIAL RAW MATERIAL: INCREASING DIETARY FIBRE IN BREAD USING SPENT GRAINS

Abstract

This study was to assess the nutritional qualities of spent grains and explore its incorporation in composite flour for the production of bread as a healthy substitute for wheat flour. Spent grains were produced from White and Red Sorghum by taking them through malting and mashing processes. Industrial spent grain was also obtained from International Breweries Plc, Ilesha. The spent grains were analysed for proximate composition and substituted into wheat flour in the production of bread at 10, 20 and 30% respectively. The acceptability of the bread from the composite flour was determined through sensory analysis. The crude protein (CP) contents for red sorghum spent grains (RSSG), white sorghum spent grains (WSSG) and the industrial spent grains (ISG) are 12.20, 8.18 and 12.91% respectively. Crude fibre content showed 1.93, 0.88 and 5.38% for RSSG, WSSG and ISG respectively. ISG recorded the highest value for ash content (3.93%) while the values for RSSG and WSSG are 1.48 and 1.33% respectively. The ether extract values are 6.82, 11.31 and 9.58% for RSSG, WSSG and ISG respectively. The moisture contents for RSSG, WSSG and ISG are 10.33, 11.05 and 11.08% respectively, while the carbohydrate contents showed 67.24% for RSSG, 67.25% for WSSG and 57.12% for ISG. This study has shown that spent grain incorporated at 10% in wheat flour gave rise to acceptable bread high in dietary fibre which makes the bread a good alternative for diabetic patients.