From brew to table: unleashing the potential of spent grains protein

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dc.contributor.authorAhuja, Vishal
dc.contributor.authorChauhan, Shikha
dc.contributor.authorYang, Yung-Hun
dc.contributor.authorBhatia, Shashi Kant
dc.contributor.authorKumar, Vinod
dc.date.accessioned2024-04-19T15:01:51Z
dc.date.available2024-04-19T15:01:51Z
dc.date.issued2024-03-27
dc.description.abstractUnited Nations and Upcycled Food Association have suggested the possible use of food processing residues and waste materials to improve food quality as well as overcome hunger and malnutrition. Brewer's spent grains (BSG) account 85% of brewery waste having high nutritive value. Spent grains are initially exploited for animal feed only and restricted to the local area due to high moisture content that leads to spoilage. Spent grains are rich in fibre and proteins and were explored for the preparation of cookies, bread, pasta, and noodles which showed higher nutritive value and health benefits in comparison to conventional materials. The bioactive compounds in spent grains also provide additional advantages and can be used in drug formulation for commercial products. However, it needs in-depth research and technical support that aid in contributing to the circular economy.en_UK
dc.identifier.citationAhuja V, Chauhan S, Yang YH, et al., (2024) From brew to table: unleashing the potential of spent grains protein. Journal of Cereal Science, Volume 117, May 2024, Article number 103896en_UK
dc.identifier.issn0733-5210
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2024.103896
dc.identifier.urihttps://dspace.lib.cranfield.ac.uk/handle/1826/21237
dc.language.isoen_UKen_UK
dc.publisherElsevieren_UK
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectBrewery spent grainsen_UK
dc.subjectProteinsen_UK
dc.subjectPeptidesen_UK
dc.subjectBioactive compoundsen_UK
dc.titleFrom brew to table: unleashing the potential of spent grains proteinen_UK
dc.typeArticleen_UK
dcterms.dateAccepted2024-03-20

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