Development of New Chip Products from Brewer’s Spent Grain

Table 2

Proximate analysis of spent grain from Stilly Wheat Ale (Iron Monk Brewery).

Brewer’s spent grain proximate analysis
	Wet basis (%)	Dry basis (%)
Moisture	74.96 ± 0.04	—
Ash	0.73 ± 0.01	2.9 ± 0.03
Fat	1.22 ± 0.02	4.87 ± 0.09
Protein	4.22 ± 0.04	16.85 ± 0.14
Carbohydrates	18.88 ± 0.08	75.37 ± 0.23

Values shown are the average ± standard deviation for three samples.