All-around characterization of brewers’ spent grain

This work was to carry out a complete characterization of the brewers’ spent grains, determining its parameters: physical, chemical, thermal, morphological, structural, and surface, serving as a database for this specific material. The parameters of moisture, ash, protein, fat, reducing and non-reducing sugars, starch, crude fiber, acid and neutral detergent fiber, cellulose, lignin, hemicellulose, titratable acidity, pH, crude energy, N2 adsorption/desorption isotherms, Fourier transform infrared spectroscopy, scanning electron microscopy, thermogravimetric analysis and differential exploratory calorimetry analysis were determined. All the results obtained are consistent with the literature for those parameters. In addition to bringing results that are not commonly found in other works such as neutral detergent fiber, hemicellulose, microscopic images, elemental composition and phase transition of lignocellulosic species, which can bring positive impact to the scientific community, other authors can consult this study to obtain the data they need for the production of their works in the most diverse fields of science.