International Journal of Food Science

Research Article

Effect of Brewery Spent Grain Level and Fermentation Time on the Quality of Bread

Table 1

Proximate and mineral composition (% dry matter) of brewery spent grain.
Physicochemical compositionValues (%)
Moisture content
Ash
Crude fat
Crude fiber
Crude protein
Carbohydrate
Mineral compositionValues (mg/g)
Calcium
Magnesium
Phosphorus
Values are presented as of triplication.