Valorisation of brewer's spent grain flour (BSGF) through wheat-maize-BSGF composite flour bread: optimization using D-optimal mixture design

Angel Ginindza; W K Solomon; J S Shelembe; T P Nkambule

doi:10.1016/j.heliyon.2022.e09514

Valorisation of brewer's spent grain flour (BSGF) through wheat-maize-BSGF composite flour bread: optimization using D-optimal mixture design

Heliyon. 2022 May 21;8(6):e09514. doi: 10.1016/j.heliyon.2022.e09514. eCollection 2022 Jun.

Authors

Angel Ginindza¹, W K Solomon¹, J S Shelembe¹, T P Nkambule¹

Affiliation

¹ Department of Food and Nutrition Sciences, Faculty of Consumer Sciences, University of Eswatini, Eswatini.

Abstract

Inclusion of brewer's spent grain flour (BSGF) in food formulations has been reported to have nutritional and health benefits due to the contents like, protein, fibre and phenolic compounds. Bread has been used as common vehicle for functional and nutritive ingredients due to its wide consumption. Several studies attempted to incorporate BSGF flour in baked products. Studies also have reported on the application of maize flour in bread and baked products. However, there is limited information on the possibility of producing bread from composite flour using BSGF with other widely consumed cereals like maize together with wheat flour. The study investigated the optimization of bread recipe made from wheat flour, maize flour and BSGF in order to attain optimal physicochemical and sensory attributes using D-optimal mixture design. A total of 16 runs were formulated using design expert software. The blend proportions of wheat, maize and BSGF had a significant (p < 0.05) influence on bread specific volume, volume and density. Increase in BSGF proportion decreased the specific volume and volume whereas the loaf density increased. The specific volume increased with increase in wheat flour proportion. The combination of high levels of BSGF and maize, however, brought about a slight increase in specific volume compared to combinations of low levels of BSGF and maize flour. The fibre, protein and ash content of bread significantly (p < 0.05) increased with increase in BSGF and maize proportion whereas the effect of maize flour was less pronounced compared to BSGF. The sensory attributes including colour, taste, flavour, texture and overall acceptability were significantly (p < 0.05) reduced with increase in BSGF and maize flour content. Using the optimization criteria where all sensory attributes have to be at least "like slightly" intensity, maximized, specific volume, fiber and protein, that the best results were found between 73 to 87% of wheat, 9-20% maize, and 0-11% BSGF based on graphical optimization. Numerical optimization indicated that best results were using combination of 65% wheat, 20% maize flour, and 15% BSGF with a desirability value of 0.524. According to the results of the study, BSGF can be incorporated up 10% and maize flour up to 20% obtain an acceptable product.

Keywords: BSGF; Bread; Mixture design; Optimization.