Ethanol byproduct enhancing flatbreads' nutrition

BROOKINGS, S.D. - Food scientists want to enlist a corn ethanol byproduct commonly used as cattle feed in the fight against world hunger.

South Dakota State University researchers have been cooking up high-protein, high-fiber versions of Asian flatbreads by substituting dried distillers grains for up to 20% of the flour.

Professor Padu Krishnan says the naan (NAHN') and chapati (chuh-PAH'-tee) breads that he and graduate student Sowmya Arra have been making could help people in developing countries boost their fiber and protein intake.

He'd like to put a little bit of distillers grains into the foods people already eat, which could eventually lead to more healthful sandwich breads, tortillas, noodles and cookies.

source: ksfy