Proximate Composition of Brower's Spent Yeast and Grains

Abstract

There is change in materials used in beer manufacture from the traditional malt and barley to use of such materials as sorghum, cassava flour and maize flour. This study aimed at establishing the proximate composition of spent grain and spent yeast in such environments. The increasing world population results in a rising demand for nutritious food in order to supply this raising population with food therefore man is devising ways through which he can find alternative source of feeds for feeding the animals to ensure enough supply of food for ever increasing population thus analyzing brewers' spent yeast (Saccharomyces cereviciae) and grain as some of the other alternative source of feeds for the both poultry and animal production, thus an evaluation of single cell protein the spent brewer's yeast and grain as feed material was carried out to determine their potential application in poultry feed and livestock production feed formulation. Spent brewer’s yeast and grain was inactivated by boiling and then both samples were machine dried analyzed for nutritional value. The results for spent yeast were; crude protein was 39.7% dry basis with crude fiber 0.0431% also on dry basis it had a crude fat 1.30%, moisture content 16.95%, ash 8.27% and the following the results for brewers' spent grain moisture 0.2528%, crude protein 25.03%, crude fat 4.38%, crude ash 2.96% and total dietary fiber 16.71%. In conclusion this study has established that both the spent brewer's yeast and grain have nutritional value, with spent grain higher in carbohydrates while yeast is higher in protein content. Both are potential animal feed ingredients