Okolo C. A.

Development and Quality Assessment of Extruded Snack Products from Brewers’ Spent Grain, wheat Flour, and Soy Protein Isolate Blends

Okolo C. A., Umego, E. C., Ikegwu, T. M. & Okafor, G. I. · Asian Journal of Food Research and Nutrition · 2025

Extruded snacks were produced from blends of Brewers’ Spent Grain (BSG), wheat flour, and soy isolate in order to provide nutritionally balanced products for both adults and children. Graded levels (0 - 35%) of dried and milled BSG were added to extruded snack formulation consist...