The impact of brewers spent grain on noodle quality and composition

Authors: ALFARO, GABRIELY M SONC - Washington State University; CLARE, SHAUN - Washington State University; BRUEGGEMAN, ROBERT - Washington State University; Finnie, Sean; Kiszonas, Alecia

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/14/2026
Publication Date: 8/31/2026
Citation: Alfaro, G.I., Clare, S.J., Brueggeman, R.S., Finnie, S.M., Kiszonas, A. 2026. The impact of brewers spent grain on noodle quality and composition. Journal of Food Science. 91(9). Article e71428. https://doi.org/10.1111/1750-3841.71428.
DOI: https://doi.org/10.1111/1750-3841.71428

Interpretive Summary: Brewers spent grain is a large, highly nutritious fraction left over after brewing beer. Spent grain is usually used as animal feed. It is also discarded in landfills, leading to economic and environmental concerns. This study explored the use of spent grain to enhance the nutritional content of fresh yellow alkaline noodles while also decreasing spent grain waste. Spent grain from a malting barley variety was produced, oven-dried, milled, and blended with wheat flour to produce noodles. The impact of these test formulations on noodle quality, as well as composition, measured as total arabinoxylans and ß-glucans, was investigated for both raw and cooked noodles. A commercial sample of buckwheat noodles (BW) was also tested for comparison. Noodles represent a potential new market for spent grain and can prevent waste of this byproduct.

Technical Abstract: Background and Objectives: Brewers spent grain is a large, highly nutritious fraction left over after the brewing of beer. Spent grain is usually used as animal feed, when destinations are closely available. It is also discarded in landfills, leading to economic and environmental concerns. This study explored the use of spent grain to enhance the nutritional content of fresh yellow alkaline noodles while also decreasing spent grain waste. Spent grain from a malting barley variety was produced, oven-dried, milled, and blended with wheat flour at 5, 15, and 25% of spent grain (w/w) to produce noodles. The impact of these test formulations on noodle quality, as well as composition, measured as total arabinoxylans and ß-glucans, was investigated for both raw and cooked noodles. A commercial sample of buckwheat noodles (BW) was also tested for comparison. Findings: On average, noodles with 25% spent grain cooked 2 min faster than BW and a wheat control made without the addition of spent grain (P < 0.05). Spent grain noodles were slightly firmer, had lower cooking loss, and had lower weight increase compared to the control noodles. Portions of 100 g of cooked noodles made with 25% spent grain had 2.2 g more fiber than control noodles, measured as total arabinoxylans ß-glucans. Conclusions: The inclusion of 25% spent grain is a viable way to enhance noodle fiber content and, therefore, nutritional value. Significant and Novelty: Noodles represent a potential new market for spent grain, thereby preventing waste of this byproduct.