1. Introduction
food loss
These authors contributed equally to this work.Valorization and utilization of brewers’ spent grain (BSG) are of great interest in terms of reducing food waste and promoting more sustainable food systems. In this study, we aimed to evaluate the nutritional value of upcycled barley/rice proteins (BRP) extracted from BSG and compare this with pea proteins (PP). A randomized, cross-over, double-blind controlled trial was conducted with twelve participants (age: 24 ± 2.8 years, BMI: 23.3 ± 3.0 kg/mNowadays, animal-derived proteins account for about 45% of human total protein consumption in developed countries [Regarding sustainability, reducing food loss and waste is of significant importance. Currently, around one-third of the global food production intended for human consumption goes uneaten [In the brewing industry, the most commonly used grain for the production of beer-type beverages, often in combination with adjunct grains such as rice and corn, is barley [Upcycling side streams that are suitable for human consumption presents an excellent opportunity to meet the increasing demand for sustainable protein sources while simultaneously reducing food loss. Utilizing BSG would allow producers to repurpose protein-rich and nutrient-rich barley [BSG is rich in cellulose and non-cellulosic polysaccharides, lignin, and proteins [