The effect of processing variables on the biscuit-making potential of cocoyam-brewer’s spent grain flour blends

In developing nations, the use of composite flours in baked products through value addition is increasing. This study investigated the effect of processing variables on the biscuit-making potential of cocoyam-brewer spent grain flour (CYF-BSG) blends. Blends were prepared in ratios (100:0, 90:10, 80:20, and 70:30). Response Surface Methodology consisting of three independent variables at three levels: CYF-BSG (90:10, 80:20, and 70:30) flour blends, mixing time (5, 10 and 15 minutes), and baking time (30, 40, and 50 minutes) were employed to optimize the effects on the biscuits’ proximate and physical properties. The results showed that moisture, protein, crude fibre, carbohydrates, and ash were significantly (p<0.05) affected by brewer spent grain (BSG) substitution. The protein was significantly (p<0.05) affected by baking time and the interactive effect of mixing and baking time, while the texture was significantly (p<0.05) affected by baking time and the interactive effect of the BSG substitution and mixing time. The spread ratio was significantly (p<0.05) linearly affected by the BSG substitution and the interactive effect of mixing and baking time. The optimum conditions for producing the biscuits based on 65.29% desirability were 25.24% BSG substitution, 13.54 minutes mixing time, and 33.14 minutes baking time at 160 C baking temperature. This study showed that CYF-BSG flour blends have great potential for biscuit-making