IMPACT OF INCORPORATING RHIZOPUS OLIGOSPORUS FERMENTED BREWER’S SPENT GRAIN ON NUTRITIONAL, PHYSICAL AND SENSORY PROPERTIES OF BISCUITS

Abstract

Brewer’s spent grains (BSG), the major food processing by-product of beer production, is rich in dietary fibre, protein, and phenolic compounds. Solid-state fermentation (SSF) of BSG by Rhizopus oligosporus (RO) could enhance the nutritional properties of BSG while improving it’s textural and structural properties in baked goods. Compared to autoclaved BSG (ABSG), 4 % w/w RO fermented BSG (4% ROBSG) showed nutritional improvement in terms of nutrient composition and anti-oxidant capacity. Correspondingly, greater improvements in nutrient composition, anti-oxidant capacity and α-glucosidase inhibitory activity were also observed in 30% ROB than 30% AB (biscuits with 30 % of wheat flour substituted with 4% ROBSG and ABSG respectively). From physical analysis, 30% ROB and 30% AB showed no difference in structure and texture. There were no differences in liking between 30% ROB and 30% AB for colour, appearance, and flavour, giving similar overall liking scores within the acceptable range of 5-6.