Wheat bread biofortification with rootlets, a malting by‐product

Abstract

Breads prepared with a (fermented) rootlet inclusion level of up to 10% compared favourably with wholemeal breads from nutritive, technological and textural perspectives. Furthermore, they were well accepted by sensory panellists. Using rootlets as a food ingredient would have the added benefit of increasing this malting by-product's market value.

Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles

“…Proximate composition of spent malt rootlets (MRF), whole wheat spelt flour (SWF), buckwheat flour (BF), whole rice flour (WRF), oat flakes flour (OFF), and chia seeds flour (CF) used as raw materials in enriched biscuits formulation. Regarding the MRF, it's proximate composition was in the typical ranges as it was reported by literature; the protein content of 35.5% and the total lipid amount (1.9%) are close to the values reported by [7]. The carbohydrates content reached a similar value (46%) to that reported by [24], while the ash content was similar with the amount reported by [25].…”

“…During malting, the sprouted green malt grains are 'cleaned', by removing the protein-rich rootlets, which are primarily discarded or used as animal fodder. Recently, the incorporation of barley into the human diet has received renewed attention due to increased scientific evidence showing it to be an excellent source of dietary fiber, particularly β-glucan [7]. β-Glucan is a soluble fiber that has health benefits, which include decreasing the risk of heart disease and being effective in lowering blood serum glucose levels [8,9].…”

“…Barley malt rootlets, a by-product of the brewing industry, consist of the plumule and radicle of barley and may include some of the malt hulls [10]. Barley rootlets could contribute to the human diet through their valuable nutrients such as protein, essential amino acids, healthy fats, polyphenols, and minerals [7]. Their protein levels are far in excess of those detected in barley or malt grains 31.90-36.75% [7,11].…”

“…Barley rootlets could contribute to the human diet through their valuable nutrients such as protein, essential amino acids, healthy fats, polyphenols, and minerals [7]. Their protein levels are far in excess of those detected in barley or malt grains 31.90-36.75% [7,11]. Waters et al [7] reported that the ten essential amino acids are heavily represented in the rootlet portion of malt and are in excess of the wheat flour, whole meal flour, barley and malt levels for phenylalanine, isoleucine and leucine.…”

Biosorption of U(VI) from aqueous systems by malt spent rootlets. Kinetic, equilibrium and speciation studies

“…Their chemical composition varies according to barley variety and brewing practices and includes considerable amounts of fiber, protein, cellulose, lignin, phenolic compounds, etc. (Robertson et al 2010;Waters et al 2013). These wastes are mainly used without pre-treatment as lowcost (and low nutritional value) animal feed, compost/ fertilizer and combustion fuel, while their disposal is a considerable source of environmental pollution.…”