Improving The Nutritional Content Of Asusu, An Indigenous Cornbased Meal, Using Brewer’s Spent Grain (BSG):- Uche, Emmanuel I

ABSTRACT

This research investigated the fortification ofAsusu, a traditional Nigerian cornmeal-based dish, with Brewer’s Spent Grain (BSG) to improve its nutritional value. Asusu is widely consumed in many Nigerian communities but is often limited by its low protein content and micronutrient profile. Brewer’s Spent Grain, a major by-product of the brewing industry, is rich in protein, dietary fiber, and minerals, and thus presents an opportunity for sustainable food fortification. In this study, cornmeal was supplemented with BSG at inclusion levels of 5%, 10%, and 15%, while a 0% BSG sample served as the control. The fortified samples were analyzed for proximate composition, including protein, fat, fiber, ash, moisture, and carbohydrate content. Sensory evaluation was conducted using a nine-point hedonic scale to assess attributes such as appearance, taste, aroma, texture, and overall acceptability. Data generated were statistically analyzed using mean, standard deviation, and analysis of variance (ANOVA). Results showed that fortification with BSG significantly enhanced the protein and fiber content ofAsusu, with moderate increases in ash and fat levels. Sensory evaluation revealed that while high substitution levels (15%) reduced acceptability due to changes in taste and texture, moderate inclusion (5-10%) maintained consumer preference while providing nutritional benefits. This study highlights the potential of BSG as a functional ingredient in traditional Nigerian foods, promoting sustainable utilization of agro-industrial by-products while enhancing the nutritional quality ofstaple diets.