Table 3. Proximate analysis of Brewer’s Spent-grain powder, wheat flour and cookies fortified with brewer’s spent grain powder

Sample	Moisture	Crude protein	Crude fat	Ash
Brewer’s spent-grain powder	0.20±0.11¹⁾	0.56±0.00	1.65±2.12	2.04±0.10
Wheat flour	8.57±0.98^*2)	0.49±0.02^*	2.86±2.53^ns3)	0.18±0.06^*
Cookies made by brewer’s spent-grain powder (%)
0	3.23±0.22^a4)	0.19±0.00^d	19.77±0.82^ns	0.47±0.04^b
10	3.16±0.43^a	0.21±0.01^c	20.37±0.34	0.53±0.10^b
20	2.70±0.12^ab	0.22±0.00^bc	20.78±1.07	0.79±0.03^a
30	2.62±0.18^ab	0.24±0.01^b	19.73±1.59	0.92±0.06^a
40	2.21±0.14^b	0.26±0.00^a	21.33±0.14	0.91±0.06^a

All values are mean±SD (n=3).
Significant differences at p<0.05 by Student’s t-test.
^ns, not significant.
Means with different superscript letters (^a-d) in the same column are significantly different (p<0.05) by Duncan’s multiple range test.