SDSU food scientist Padu Krishnan said it is one example of the ways in which distillers dried grains with solubles, or DDGS, can help improve human nutrition worldwide. DDGS is produced as a co-product when processing corn into ethanol, so corn producers from the American Midwest and elsewhere could tap a vast new market if manufacturers begin using it to fortify products in human diets.
Krishnan and his student, Sowmya Arra, worked with Kurt Rosentrater of the USDA Agricultural Research Service’s North Central Agricultural Research Laboratory on the project. In lab studies they found that using DDGS to make up 10 percent of the dough in chapathi, an Asian whole wheat unleavened bread eaten in South Asia and East Africa, boosted the fiber from 2.9 percent to 7.8 percent. Using 20 percent DDGS in the dough increased the fiber to 10.3 percent.
Similarly, protein increased from 10.5 to 12.9 percent when they used DDGS to make up 10 percent of the dough in chapathi. Using 20 percent DDGS increased the protein to 15.3 percent.
In the United States, DDGS is most often fed to livestock. But Krishnan, a cereal chemist, has been studying and writing about the possibility of using DDGS in human diets since the early 1990s. Especially now with new state-of-the-art ethanol plants coming online in recent years, Krishnan said, the ethanol industry is well poised to make food-grade DDGS.
DDGS is ideal for including in human diets because it is rich in dietary fiber, at 40 percent, and also in protein, at 36.8 percent.
Krishnan said the results from the South Dakota State lab studies were enough to catch the attention of the food industry because it suggests a strategy to bolster diets with a bland but highly nutritious ingredient that won’t interfere with the taste of foods. Chapathies and naan, another kind of flatbread, made with 20 percent DDG were well accepted by a taste panel.
Krishnan said it’s one example of how SDSU’s Department of Nutrition, Food Science and Hospitality is exploring the use of locally-produced, South Dakota products such as corn to meet nutritional demands worldwide.
Adding DDGS to the dough did make chapathies significantly darker, particularly at the 20 percent substitution, Krishnan noted.
“However, the use of South Dakota white wheats such as ‘Alice’ and ‘Wendy’ in the formulation gives us some leeway when color is the aesthetic criterion,” Krishnan said.
The shelf life of chapathies at room temperature was one week without preservatives and refrigeration, he added.
Krishnan used flour from white winter wheat developed by South Dakota State University plant breeders in his experiments. He used DDGS supplied by VeraSun Energy, and dough additives from MGP Ingredients Inc. of Atchison, Kan.
The project has received support from the South Dakota Agricultural Experiment Station, the North Central Agricultural Research Laboratory of the U.S. Department of Agriculture’s Agricultural Research Service and the South Dakota Wheat Commission.About South Dakota State University
The work of the university is carried out on a residential campus in Brookings, at sites in Sioux Falls, Pierre and Rapid City, and through Cooperative Extension offices and Agricultural Experiment Station research sites across the state.
Jeanne Jones Manzer | Newswise Science News
Cryo-electron microscopy achieves unprecedented resolution using new computational methods
24.03.2017 | DOE/Lawrence Berkeley National Laboratory
How cheetahs stay fit and healthy
24.03.2017 | Forschungsverbund Berlin e.V.
Astronomers from Bonn and Tautenburg in Thuringia (Germany) used the 100-m radio telescope at Effelsberg to observe several galaxy clusters. At the edges of these large accumulations of dark matter, stellar systems (galaxies), hot gas, and charged particles, they found magnetic fields that are exceptionally ordered over distances of many million light years. This makes them the most extended magnetic fields in the universe known so far.
The results will be published on March 22 in the journal „Astronomy & Astrophysics“.
Galaxy clusters are the largest gravitationally bound structures in the universe. With a typical extent of about 10 million light years, i.e. 100 times the...
Researchers at the Goethe University Frankfurt, together with partners from the University of Tübingen in Germany and Queen Mary University as well as Francis Crick Institute from London (UK) have developed a novel technology to decipher the secret ubiquitin code.
Ubiquitin is a small protein that can be linked to other cellular proteins, thereby controlling and modulating their functions. The attachment occurs in many...
In the eternal search for next generation high-efficiency solar cells and LEDs, scientists at Los Alamos National Laboratory and their partners are creating...
Silicon nanosheets are thin, two-dimensional layers with exceptional optoelectronic properties very similar to those of graphene. Albeit, the nanosheets are less stable. Now researchers at the Technical University of Munich (TUM) have, for the first time ever, produced a composite material combining silicon nanosheets and a polymer that is both UV-resistant and easy to process. This brings the scientists a significant step closer to industrial applications like flexible displays and photosensors.
Silicon nanosheets are thin, two-dimensional layers with exceptional optoelectronic properties very similar to those of graphene. Albeit, the nanosheets are...
Enzymes behave differently in a test tube compared with the molecular scrum of a living cell. Chemists from the University of Basel have now been able to simulate these confined natural conditions in artificial vesicles for the first time. As reported in the academic journal Small, the results are offering better insight into the development of nanoreactors and artificial organelles.
Enzymes behave differently in a test tube compared with the molecular scrum of a living cell. Chemists from the University of Basel have now been able to...
20.03.2017 | Event News
14.03.2017 | Event News
07.03.2017 | Event News
24.03.2017 | Materials Sciences
24.03.2017 | Physics and Astronomy
24.03.2017 | Physics and Astronomy