We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

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
Domains
TrendSpotter
Vitality & Better Living
Geographies
Worldwide
North America
EMEA
Asia-Pacific
United States of America
Middle East- Africa
India
Pakistan
Afghanistan
Categories
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.