Nutritional and functional characterization of different types of brewer's spent grain flours

Abstract

This study aims to characterize the nutritional, functional, and mineral properties of brewers’ spent grain (BSG) flours derived from different types of beer such as golden, IPA, Scottish, and stout. Understanding these individual characteristics is crucial for identifying the potential applications of each BSG type in functional food development. Nutritional and chemical analyses revealed significant variations in total protein content (17.7–24.8 g/100 g) and total fiber content (32.2–41.50 g/100 g). IPA BSG presented the highest protein and fiber contents along with minimal oxidative deterioration (0.20 mg MDA/100 g). In contrast, Scottish and stout BSG exhibited notably high antioxidant activity (0.29–0.31 g/100 g), highlighting their potential as functional food ingredients. Mineral content analysis in golden BSG indicated notable calcium contents (2080 μg/g), phosphorus (1240 μg/g), magnesium (1560 μg/g), and sodium (575 μg/g), while IPA and stout BSG contained higher potassium levels (792–916 μg/g). Additionally, color measurements offered insights into visual characteristics of BSG flours, which may influence their application in food products. By evaluating nutritional input, functional compounds, minerals and color parameters, this research provides valuable insights for the food industry, assisting product developers and healthcare professionals in selecting the most suitable BSG types for specific nutritional needs and food formulations.