Abstract
This study investigates the effect of the production processed effluence on the environment, a case study of a typical brewery industry in Nigeria. Production process effluence remains a major environmental challenge in the brewing industry. The brewing industry generates different waste that affects the environment. In this study, waste samples including spent grain, hot trub, spent yeast, and wastewater was collected and prepared. The waste samples were analysed for moisture, carbohydrate, protein, fat, fibre, ash, and energy contents using proximate analysis. The wastewater sample was analysed for pH, temperature, chemical oxygen demand (COD), biochemical oxygen demand (BOD), total dissolved solids (TSD) and total suspended solids (TSS). The proximate analysis results showed %moisture (7.2, 9.37 & 8.82), %protein (20.16, 60.14 & 42.70), %carbohydrate (23.11, 20.0 & 36.13), %fat (6.30, 3.0 & 3.22), %fibre (38.27, 0 & 6.4), %ash (3.51, 5.43 & 2.10) and energy value (205.73, 89.25 & 246.51kcal/100g) for spent grain, hot trub and spent yeast respectively. The physicochemical analysis of the wastewater showed the value of pH (8.7), temperature (28.17oC), COD (2050.24mg/L), BOD (1247.23mg/L), TSD and TSS (255.32mg/L). Disposal of these wastes creates serious problems for the environment. Methods of mitigation include application in animal feed and biogas production, and treatment of wastewater before disposal. Integrated brewery processes for sustainable production are recommended.
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