EVALUATION OF CHEMICAL AND ANTI-NUTRIENT PROPERTIES OF BREWER’S SPENT GRAINS AND RICE BRAN BISCUIT

Abstract

Utilization of brewer’s spent and rice bran as composite flour for increased nutrient density of biscuit was investigated. The flour samples were blended in ratios: 90% wheat: 10% brewers spent as sample B; 90% wheat: 10% rice bran (C); 90% wheat: 5% brewers spent:5% rice bran (D) and 100% wheat (A) to produced biscuits and analysed using standard methods. Results obtained revealed the following ranges: Proximate composition; carbohydrate (71.81 - 75.40) %, protein (10.63 - 13.26) %, fat (1.77 - 3.93) %, fiber (1.22 - 2.96) %, ash (1.37 - 2.69) % and moisture (6.18 - 9.64) %. Physical properties: bulk density (0.66 - 0.67) g/cm³, water absorption capacity (1.83 - 2.64g/g and apparent density (1.23 - 1.34) g/cm³. The anti-nutrient factors: phytate (8.25 - 12.32) µg/ml and tannin (0.04 - 0.13) µg/ml while vitamin content of the products were vitamin A (0.75 - 1.77) mg/ml, vitamin B₁ (0.67 - 1.96) mg/ml and vitamin C (0.03 - 1.55) mg/ml. The microbiological properties: total viable count ranged from (4.00x10² - 1.20x10²) cfu/ml, Mould count and coliform count were (0.00x10² - 0.00x10²) cfu/ml. Sensory evaluation showed that sample D (90% wheat, 5% brewers spent and 5% rice bran) was the best formulation because it had a composition that combines optimal nutritive value with good characteristics for a biscuit that is nutritive and palatable.