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Food-Grade Distiller Grains Enhance Protein, Fiber Content Of Flatbreads

June 3, 2010: 11:22 AM EST
In a discovery that could help improve human nutrition around the world and create a new market for corn producers, U.S. researchers have found that the protein and fiber content of whole wheat Asian unleavened breads called chapathi fortified with food-grade distiller grains is significantly enhanced. Distillers dried grains with solubles (DDGS) are a co-product from processing corn into ethanol. That means that corn producers everywhere could have a huge new market if food manufacturers were to begin using DDGS to fortify products in human diets. Lab studies found that using DDGS to make up 10 percent of the dough in chapathi boosted the fiber from 2.9 percent to 7.8 percent, while protein increased from 10.5 to 12.9 percent. In the U.S., DDGS is usually fed to livestock.
Padu Krishnan, "Ethanol Co-products Boost Nutrition in Asian Flatbread", News release, South Dakota State University, June 03, 2010, via Newswise, © South Dakota State University
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