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Abstract(s)
The potential of spent grains as a source of valuable compounds with various properties has gained attention. They are the by-product of the brewing process, typically resulting from the beer-making process. Five different mixed combinations of spent grains of barley, wheat, rice, maize and finger-millet were formulated and further analyzed and compared. Barley and wheat (BW), barley and rice (BR), barley and maize (BM), and barley and finger-millets (BF) were mixed in a ratio of 1:1 (w/w) and ground into a fine powder to study their techno-functional, phytochemical and in vitro properties. The techno-functional, phytochemical and in vitro properties of barley and maize (BM) were found to be the best choice, making it a promising candidate for applications in value-added products. The WAI (water absorption index) of BM (5.03 g/g) was the highest compared to BB (3.20 g/g), BF (3.56 g/g), BR (4.10 g/g) and BW (4.33 g/g), whereas the WSI (water solubility index) and OAC (oil absorption capacity) of BM (7.06% and 1.90 g/g, respectively) were lower than BW (7.60% and 2.24 g/g, respectively), BR (8.20% and 2.30 g/g, respectively), BF (9.67% and 2.57 g/g, respectively) and BB (10.47% and 2.70 g/g, respectively). A higher percentage of inhibition of DPPH (44.14%) and high phenolic and flavonoid contents (72.39 mg GAE/gm and 66.03 mg QE/gm, respectively) were observed in BM. It also showed higher in vitro properties like amylase and lipase inhibition assay (89.05% and 62.34%, respectively) than the other combinations. The present study provides valuable information about the differences between spent grain varieties and their combinations, with potential applications in various industries.
Description
Keywords
Formulation Health In vitro Phytochemical Spent grain