ArticleFood science & nutrition2026
Characterizing Origin of Differences in Chemical Composition, Rumen Degradability, Intestinal Digestibility and Amino Acid Profile of Traditional Beer Brewing Byproducts.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed.
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6 authors.
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No grant is acknowledged in the PubMed record.
Abstract
In tropical regions, protein is a critically limiting nutrient for dairy cow milk production, prompting the exploration of alternative protein sources. Brewery byproducts have been recognized for their wide use as valuable protein sources in ruminant nutrition. Traditional fermented beers are widely produced and consumed in Asia and Africa. This study evaluated the effects of heat treatment and cereal type to produce tella (Ethiopian traditional household beer) on crude protein (CP) and amino acid (AA) rumen degradability and intestinal digestibility of atella (a byproduct of tella). This was assessed by an in vitro simulation of the digestive process. Tella was prepared using a 0.25:0.03:0.02:0.70 ratio of maize or sorghum flour, barley malt, local hops, and water. Two tella types were produced: low-temperature-treated (109°C ± 9.4°C for 19 ± 4.8 min) and high-temperature-treated (159°C ± 16.1°C for 17 ± 2.9 min). Atella samples were incubated in an in vitro rumen simulation for 2, 4, 6, 10, 24, 48 and 72 h to assess dry matter (DM) and CP degradability. Intestinal digestibility was determined by exposure of the 10-h rumen residues to pepsin and pancreatic enzymes. Cereal type-dependent variations were observed (
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