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 — Oak Academic Publishing
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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
Department of Nutrition, Food and Bioresource Technology, College of Technology, University of Bamenda, Bamenda, Cameroon
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Department of Nutrition, Food and Bioresource Technology, College of Technology, University of Bamenda, Bamenda, Cameroon
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Department of Process Engineering, ENSAI, University of Ngaoundere, Ngaoundere, Cameroon
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Department of Chemical and Biological Engineering, National Higher Polytechnic Institute, University of Bamenda, Bamenda, Cameroon
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Department of Agriculture and Environmental Engineering, College of Technology, University of Bamenda, Bamenda, Cameroon
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Department of Applied Chemistry, ENSAI, University of Ngaoundere, Ngaoundere, Cameroon
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Department of Nutrition, Food and Bioresource Technology, College of Technology, University of Bamenda, Bamenda, Cameroon
1 Department of Nutrition, Food and Bioresource Technology, College of Technology, University of Bamenda, Bamenda, Cameroon
2 Department of Nutrition, Food and Bioresource Technology, College of Technology, University of Bamenda, Bamenda, Cameroon
3 Department of Process Engineering, ENSAI, University of Ngaoundere, Ngaoundere, Cameroon
4 Department of Chemical and Biological Engineering, National Higher Polytechnic Institute, University of Bamenda, Bamenda, Cameroon
5 Department of Agriculture and Environmental Engineering, College of Technology, University of Bamenda, Bamenda, Cameroon
6 Department of Applied Chemistry, ENSAI, University of Ngaoundere, Ngaoundere, Cameroon
7 Department of Nutrition, Food and Bioresource Technology, College of Technology, University of Bamenda, Bamenda, Cameroon
Bre wers ’ spent grains constitute a nutrient-rich valuable and highly under - utilized by-product of the beer industry produced in large amounts al l through the year. This bio-resource is a very good candidate for valorization, due to e nvironmental and economic concerns, using biotechnological processi ng, particularly for food enrichment. This study was undertaken to evaluate the effect of fortification of Adakwa with traditional brewers ’ spent grain s (TBSG) on its physicochemical and nutritional properties as well as its acceptability us ing an experimental design. Four (4) samples of Adakwa were prod uced 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 centr al 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 s ample with 47% TBSG had the best overall acceptability after sensor y 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.
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