Abstract
Objective: This study aimed to characterize malt bagasse obtained as the main residue from beer processing. Theoretical benchmark: Malt bagasse is an agro-industrial waste with attractive nutritional characteristics, such as dietary fibers and proteins, intended for low or no added value purposes. In this sense, malt bagasse can nutritionally enrich various food products. Method: The malt bagasse was dehydrated and then analyzed for its central characteristics (moisture, ash, proteins, dietary fiber, lipids, carbohydrates, energy value and mineral composition), physicochemical (pH, acidity and aw), bioactive (phenolic and antioxidant content) and microbiological. Results and conclusion: As main results, malt bagasse showed high dietary fiber content (37,70 g/100 g) and high protein content (18,24 g/100 g), antioxidant capacity by the DPPH method with results expressed in EC50 as being 4,68 mg/mL and total phenolic content 360,99 mg EAG/100 g dry sample. Implications of the research: The results of this study show a promising potential in the reuse of malt bagasse, to quote, in the incorporation into food for human consumption.
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