High fibre bread containing brewer's spent grains and its effect on lipid metabolism in rats

✍ Scribed by Hassona, H. Z.

• Book ID: 102214344
• Publisher: John Wiley and Sons
• Year: 1993
• Tongue: English
• Weight: 321 KB
• Volume: 37
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19930370609

✦ Synopsis

Abstract

Bread samples containing milled brewer's spent grain (BSG) at levels of 10–25% were prepared. The protein content of the bread ws found to be 15.4, 16.3 and 18.8%, when BSG was added at levels of 10, 20 and 25%, respectively. Fibre content however was 4.9, 6.4 and 7.5%, repectively. Amino acid pattern of the bread samples revealed that most of the essential amino acids were found in considerable amounts compared to the FAO provisional pattern with exception to lysine, threonine and tryptophan which showed deficiencies. The bread samples were fed to rats for 28 days, after which total lipids and cholesterol were measured. The results indicated impaired growth weight (7.1–10.0%) compared with the control. Total lipids as well as total cholesterol were also reduced by 5.7–8.0% and 6.0–8.3%, respectively. Sensory evaluations of prepared bread showed high score acceptance for fino bread, rolls and baton salie amounted to 70.0, 63.0 and 62.7%, respectively.