Use of Brewers’ Spent Grain as an Emerging Protein and Fibre Source in Ćupter

This study aimed to evaluate the physicochemical properties and nutritional composition of traditional Ćupter prepared solely with semolina (<i>i.e.</i>, the control sample) and compare it to <i>Ćupter</i> samples prepared with varying proportions of brewers’ spent grain (BSG) as a replacement for semolina. The physicochemical and nutritional parameters analysed included pH value, water activity, water content, ash content, fat content, protein content, carbohydrate content, total sugar content, crude fibre content, salt content, and energy value. Six samples were prepared, of which two were traditionally prepared Ćupter samples (control samples) made with white or red must and semolina. The remaining four samples were prepared with white or red must, different ratios of BSG, and semolina. The results showed that the modified Ćupter had improved nutritional value, with a statistically increased (<i>p</i> < 0.05) protein and crude fibre content. Samples 5 and 6, containing 125.5 g of BSG had higher protein and crude fibre content compared to samples 3 and 4, which contained 25.5 g of BSG, and especially in comparison to the traditional samples 1 and 2, which contained no BSG.