Nutritional Composition of Malted Barley Residue from Brewery

Abstract

The reuse of residue is an alternative that benefits the industries, adding value to the residue and still reducing the costs necessary with the treatment before its disposal, but it can also enrich human food. The malted barley residue (malt bagasse) is the main residue obtained in the manufacture of beer. However, it is often discarded in the environment incorrectly or used as feed. Its nutritional potential, its ease of obtaining and its low cost, are incentives for this ingredient to be used in food. The present study is aimed at carrying out the physical-chemical characterization of the malted barley residue, in order to assess its nutritional potential. Physical-chemical analysis showed that the bran from malted barley residue presented high content of fibre, proteins and minerals, mainly phosphorus, in addition to a significant amount of potassium, iron and calcium and low sodium content. Thus, the malted barley residue showed nutritional potential to be used as ingredient in food formulation, being a sustainable way of the food industry to take advantage of this residue. The malted barley residue can be an important ingredient in the production of breads, cakes and cookies, among other preparations. These would be low-cost foods, representing savings both for the beer sector, which needs to dispose off the residue, and for the food industry, in addition to contributing to the preservation of the environment. Thus, the present study shows that the reuse of malted barley residue is a sustainable practice with environmental, economic and nutritional importance.

Valorização inovadora do bagaço de malte: transformando subproduto da cerveja em pão integral rico em nutrientes

“…Of the mineral components analyzed in the MBF there was a high content of 179 mg/100g K and 26.7 mg/100g Na. The levels were higher than malt bagasse bran for Na (8.24 mg/100g mg/100g) and K (90.90 mg/100g) [24].…”

Bagazo producido en la industria cervecera: Alternativas de valorización y reutilización

“…El análisis físico-químico del bagazo de cebada malteada presentó un alto contenido de fibra, proteínas y minerales, principalmente fósforo, además de una cantidad significativa de potasio, hierro y calcio y bajo contenido de sodio. Se han realizado diferentes investigaciones sobre los beneficios nutricionales complementarios a los de la fibra (Custódio et al, 2021).…”

Potentialities of the Extraction Technologies and Use of Bioactive Compounds from Winery by-Products: A Review from a Circular Bioeconomy Perspective

“…The agro-industrial sector generates approximately 1.3 billion tons per year of food by-products, according to the Food and Agriculture Organization of the United Nations (FAO) [1]. Currently, these by-products are used as animal feed or are disposed of in the field, and most are discarded without treatment, causing environmental concerns [2][3][4][5]. However, agro-industrial by-products can be highly valuable due to their abundant sources of bioactive compounds, which have a wide range of applications and can add value to the cosmetic, pharmaceutical, and food industries.…”