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Entrepreneurs Needed To Advance Flour-Making Potential Of Distillers Corn Grain

December 21, 2009: 09:25 AM EST
An Indian doctoral candidate studying in the U.S. is determined to transform food-grade, dried distillers corn grain (DDG) – which is 40 percent dietary fiber and 36 percent protein and currently used as animal feed – into an inexpensive, nutrient-packed flour for making the Asian flat breads known as chapathi and naan. The student’s adviser, who has been studying DDG for two decades, believes the grain has “limitless possibilities” for making nutritional flour, and could find a market in the U.S., Asia and India. He says the next step is to find entrepreneurs willing to take a chance in a down economy.
Sowmya Arra, "Fortifying Chapathies an Asian Whole Wheat Unleavened Flat Bread Using Corn Distillers Dried Grains", Press release, December 21, 2009, © South Dakota State University
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