INTEGRATION OF SPENT GRAIN INTO FOOD PRODUCTS

Spent grain is a component of grain that consists primarily of its shells and is a by-product of the production of beer or ethyl alcohol. It is characterized by a diverse chemical composition, mainly composed of proteins and dietary fibers and, to a lesser extent, lipids, minerals, phenolic compounds, as well as B vitamins and vitamin E. In its native form, it is a product with a high moisture content, which makes it unsuitable for long-term storage. In this connection, several problems arise that worsen the economic and environmental situation at the global level. This article presents effective methods of processing spent grain to prevent negative consequences associated with its irrational use. Possibilities for the application of used spent grain in the food industry are also presented: bakery and pasta, confectionery, the meat and dairy industry, as well as the production of beverages. Thus, the integration of spent grain in the food composition will lead to solving the economic and environmental difficulties that have appeared in the last decades; it will allow the development of a functional food market, which will lead to the improvement of the quality of the population life by strengthening the trend of good nutrition and reducing the negative impact on the environment.