Valorisation of brewer's spent grain flour (BSGF) through wheat-maize-BSGF composite flour bread: optimization using D-optimal mixture design.

Inclusion of brewer's spent grain flour (BSGF) in food formulations has been reported to have nutritional and health benefits due to the contents like, protein, fibre and phenolic compounds. Bread has been used as common vehicle for functional and nutritive ingredients due to its wide consumption. Several studies attempted to incorporate BSGF flour in baked products.