Development And Nutritional Evaluation of Okpa Enriched With Breweries Spent Grain:- Okereke Ann C

ABSTRACT

(Sample 1), while fat ngcd between 6.66% Sampf 3) to 28.04% conclusion, enrichment of Okpa with up to 30% breweries spent graiij s gnillcantly improved protein, fiber, and mineral contents, enhanced growth performance, and ibaintaincd acceptable 1 a major agro-industrial byproduct as a nutritional quality of sustainable means traditional foods while promoting waste valorization. I his study was designed to develop and evaluate the nutritional properties of Okpa (Bambara groundnut pudding) enriched with breweries spent grain (BSG) in van ing proportions. Four formulations were produced: Sample 1 (80% Okpa Hour + 20% BSG), Sample 2 (7 •% Okpa Hour i 30% BSG), Sample 3 (60% Okpa Hour + 40% BSG), and Sample 4 (100,%iOkpa four - control), 'fhc samples were subjected to proximate, mineral, and sensory evaluations. alongside feeding trials using Wistar rats to determine growth performance and pro'cin (quality indices. Results showed that moisture content ranged from 51.28% (Sample 1) to 60.27% {Sample 3), with Sample 3 exhibiting the highest (p < 0.005), indicating higher water activity and lower storage stability. Ash content ranged between 2.87% (Sample 2) and 3.17% (Sample 1) s iggestwg a moderate mineral composition. Fiber content varied from 0.85% (Sample 4) to 1.1 8% ranged from 6.13% (Sample 3) to 10.89% (Sample 2). Protein content (Sample 4) and 7.85% (Sample 2), and carbohydrate content from 22.61 % (Sample 1). Vitamin composition revealed that Vitamin A ranged from 62+66 pg/ 100 g (Sample 3) to 810.98 pg/100 g (Sample 2), Folate (B>>) from 9.37 mg/100 g (Sample I) to 1 8.57 mg/100 g (Sample 4), and Vitamin C from 26.75 mg/100 g (Sample 1) to 49.59 mg/100 g (Sample 3). Mineral analysis showed magnesium values between 23.57 mg/100 g (Sample 4) and 60.36 mg/100 g (Sample 1). iron between 0.91 mg/100 g (Sample 2) and 1.67 mg/100 g (Sample 1). and zinc between 0.98 mg/100 g (Sample 1) and 1.49 mg/100 g (Samplcj3). Sensory evaluation revealed that Sample 1 consistently received the highest scores for appcar'ani-c (8.40), taste (8.35), aroma (8.50), texture (8.30), and general acceptability (8.25), all signi ficaiS11) different (p < 0.005) from other samples. In contrast. Sample 3 (60% Okpa : 40% BSG) scored lowest across most sensory attributes, indicating a negative effect of excessive BSG inclusion on product appeal. In gnificantly improved sensory quality. This study therefore highlights the potential of utilizing brcwcricS spent grain