Use Of Spent Coffee Ground (scg) As Ingredient In Bread Formulation

Background: Spent coffee ground (SCG) is the most abundant byproduct (45%) of instant coffee production. The increase in brewed coffee consumption worldwide parallels the amount of SCG generated. Around 6 million tons of SCG is generated per year. SCG is full of nutrients, yet it is not utilized properly except as compost in few areas. It is dumped as a waste material harnessing environmental degradation. But considering its biochemical composition, it can be used as ingredient in food industries such as bakery. rnObjective: Therefore, the purpose of this study is to utilize SCG as a functional food ingredient in bread formulation. Through this valorization approach, the SCG incorporation proportion, glycemic index, overall acceptance and the physicochemical characteristics of the formulated bread were investigated. rnMaterials and Methods: Wheat flour blends for (2, 4, 6, 8 and 10% of SCG) for physicochemical and sensory properties also glycemic index and antioxidant activity of the formulated bread were investigated. rnResults: There is considerable variation in antioxidant properties of bread baked from wheat flour and SCG has total phenolic content (TPC) 2768.53μg GAE g−1 and total flavonoids content (TFC) was 2409.24 μg QE g−1. Moisture content of SCG during collection reached to 48.98%, and dried to 8.47% to control microbial activity. The SCG based bread had improved proximate composition compared to that of wheat based bread. Specially, the SCG incorporation has shown enhancement in fiber content of the bread for instance the bread formulation with 10% SCG is 5.31 mg/100g which is much higher than the white bread which is 1.56 mg/100gm. Sensory evaluation of the new product had resulted similar overall acceptance for SCG based bread of 2% composition at p

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