Innovation in Wheat Bran Modification: A Techno-Economic Analysis for the Development of Fiber-Rich Food Products

Authors: Praveen Saini; Akhouri Sanjay Kumar Sinha; Kamlesh Prasad

Book: Sustainable Food Innovations: Product Development, Packaging, and Waste Valorization

Editors: K. Prasad, S. Shekhar and H. K. Sharma

Publisher: SLIET Longowal

Publication year: 2026

Publication date: 2026-10-02

ISBN: 978-81-990304-2-8 (e-book); 978-81-990304-3-5 (hardback)

Chapter pages: 29–44

DOI: To be added after DOI registration.

Abstract

Present study is on the comprehensive techno-economic analysis (TEA) for the commercial viability of a novel wet refining process to valorize underutilized wheat bran into high-value functional food products. The analysis is based on a pilot-scale plant with a capacity of 10 kg/h of raw wheat bran (RWB), designed to produce two distinct consumer goods: a savoury Ready-to-Use (RTU) powder formulation and high-fiber cookies. The wet refining process utilized found to significantly enhance the nutritional profile of the bran, increasing its total dietary fiber content from 41.63% to 70.22%. The financial model was developed for a 10-year operational lifetime, incorporating conservative, market-aligned assumptions. This includes wholesale-realized product prices of Rs. 220/kg for the RTU powder and Rs. 180/kg for the cookies, a phased market ramp-up achieving a steady-state utilization of 80%, and a detailed operational cost structure. The results indicate a total initial capital outlay of Rs. 1.68 crore, inclusive of working capital. The base-case financial projections show the project is highly viable, with a payback period of approximately 3.19 years, an Internal Rate of Return (IRR) of 40.2%, and a Net Present Value (NPV) of Rs. 2.67 crore at a 12% discount rate. A multi-variable sensitivity analysis confirms the project’s financial resilience, demonstrating profitability even under pessimistic market conditions. The study concludes that the proposed venture is technically sound and financially robust, presenting a compelling investment opportunity. The critical path forward involves securing regulatory approval from the Food Safety and Standards Authority of India (FSSAI) for the modified bran as a novel food ingredient.

Keywords: Techno-Economic Analysis (TEA); Wheat Bran Valorization; Wet Refining; Functional Foods; Dietary Fiber

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