Economic Evaluation of Cookie made from blend of Brewers′ Spent Grain (BSG), Groundnut cake and Sorghum Flour

Abstract

Open Agriculture. 2017; 2: 401-410 300 and 250 days. The difference between operation times lies in the profitability, which decreases as the number of days reduces. Based on the result of this analysis, brewers' spent grain, groundnut cake, and sorghum flour can be utilized in industrial production of cookies with guaranteed profitability.Keywords: Economic evaluation; Brewers' spent grain; Groundnut cake; Sorghum flour; Return of investment; Internal rate of return IntroductionCookie consumption in the world today had increased owing to convenience, sales price, and extendable shelf life (Agama-Acevedo et al. 2012). There had been increased consumption of processed food such as bakery and pastry products due to urbanization thereby leading to excessive increase in production cost as well as the demand for wheat importation -a major raw material used in producing these baked products (Dotsey 2009). The cost of importation of wheat flour used in producing different kinds of baked goods had been of major concern because it contributes to high foreign exchange, hence the need to explore the locally available raw material such as brewers' spent grain for the production of rich fibre gluten free cookies (Igbabul et al. 2014).Brewers' spent grain (BSG) is a by-product of the mashing process, one of the unit operations involved in brewing which brings about the solubility of malt and cereal grains to ensure maximum extraction of the wort (Fillaudeau et al. 2006). Following the separation of BSG from wort, the quantity of brewers' spent grain (BSG) generated could amount to 70-85% (Tang et al. 2009), which in turns accounts to 30-60% of the biochemical oxygen demand (BOD) generated in beer production process. The generated BSG can however be used in wet Abstract: Bakery and pastry products such as cookies are usually produced from wheat flour and as such contribute to high foreign exchange for tropical countries where such cereal is not cultivated. In view of this, we evaluated the engineering economics for the utilization of dried brewers' spent grain, groundnut cake and sorghum flour in the industrial production of cookies. The production was based on the assumption that the cash flow was uniform over the plant life (i.e. 10 years) with no salvage value. The equipment required for the production process was identified and estimates obtained from equipment manufactures. The production of the cookies was based on constant mass flow rate of 90 packets/min. The effects of uncertainties on cookie production were evaluated by varying the operation days (330, 300 and 250 days) and also by varying the price of some key variables required for the production processes. The results indicate that the capital cost (fixed and working capital) and the annual production cost (APC) were US$1.39×10 6 and US$10.08×10 6 /year, respectively. The after tax annual revenue was US$1.63×10 6 /yr. The return on investment (ROI), single payback period (SPBP), discounted payback period, gross margin and internal rate of return (IRR) of the pl...

Impact of organic amendments on the development of 14C-phenanthrene catabolism in soil

“…Some of these rich non-estimated green wastes include spent mushroom compost (SMC) and spent brewery grains (SBG) which could potentially be used for soil bioremediation (Mussatto, 2014). Focusing on the case of SMC and SBG, about 200,000 tonnes of SMC are generated annually in UK (Finney et al, 2009), while in Nigeria more than 750,000 tonnes of SBG and 3.4 million tonnes in the EU (15% from UK) are produced annually, respectively (Aliyu and Bala, 2011;Olawoye et al, 2017). These organic wastes can potentially improve soil structure, increase soil fertility (directly and indirectly) and stimulate plant growth Miltner, 2016, Sigmund et al, 2018).…”

Sensory profiling and mapping of gluten‐free cookies made from blends Cardaba banana flour and starch

“…However, the production of cookies solely from wheat flour had generated a lot of concerns, especially in countries with a comparative disadvantage in the cultivation of wheat grain. This, however, led to the demand for imported wheat, thereby increasing the cookies production cost as well as a high foreign exchange earnings (Olawoye, Adeniyi, et al, 2017). Aside from the cost implication of cookies produced from wheat flour, there had also been a concern about the health challenges (celiac diseases) emanating from the consumption of the product.…”

Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects

“…From a biotechnological perspective, other applications of the BSG biomass could be as a substrate for ethanol production due to its high cellulose concentration, as well as fuels, enzyme production, proteins concentrate and the manufacturing of many other value-added products [8,9]. The importance of using BSG should also be highlighted from an economic point of view, as demonstrated by Olawoye et al [10] who stated that the cost of BSG is 0.0335 US$/kg or that it has no cost [11], being available all through the year.…”

“…Cookies are defined as popular confectionary product manufactured with wheat flour, that have high caloric value and are low in protein and fiber content [15], commonly called biscuits in some regions [16]. Cookie consumption increased worldwide, mainly due to their extensible shelf life, convenience and urbanization [10], but their nutritional value should be improved. In this view, BSG could represent an affordable and valuable raw material, able to increase the cookies' nutritional value.…”