Functional and Nutritional Properties of Spent Grain Enhanced Cookies
The generation of large tonnages of spent grains as byproduct has become major disposal problem in brewing industry. This necessitate sourcing utilization alternatives to complement present use as animal feeds. The incorporation of this brewery spent grain, BSG, into cookie formulations to 15% maximum levels and its effects on the nutritional and functional properties of cookies was...
K.O. Ajanaku, F.A. Dawodu, C.O. Ajanaku and O.C. Nwinyi
Nwinyi Obinna » Prof. Obinna is actively involved in bioremediation of persistent organic pollutants in the environment .His research focus is on studies of incidence of persistent organic pollutants within our environment (Soil and water). His studies hinges on the bacterial mechanisms utilized by bacterial species in degrading persistent organic pollutants within our tropical environment; assay of the... view full profile
