Brewers' spent grain - A new potential ingredient for functional foods

Abstract

In the recent times, byproducts of plant processin g have attracted much attention for their functionality and potential as food ingredients. Brewers' spent grain is the insoluble residue left over from the production of wort in the brewing industry and represents a valuable source of bioactive ingredients. Typically brewers' spent grain compositions vary, but always include high levels of dietary fibers, protein and particularly essential amino acids, as well as appreciable levels of minerals, polyphenols, vitamins, and lipids. The current study aims to expose additional nutritional and economic benefits of brewers' spent grain as a functional baking ingredient.