Researchers at South Dakota State University have begun turning dried distillers grains, a co-product of ethanol production, into a protein- and fiber-rich flour. Here are a few facts:
- The researchers have successfully replaced up to 20 percent of flour in bread products with distillers grain flour, significantly increasing the protein and fiber content of the products.
- The distillers grain flour can provide extra protein for people in developing countries where meat is scarce.
- That means ethanol plants are able to provide food AND fuel for people around the world.
“Bio Industry Basics” is a series of weekly facts from the Wisconsin Bio Industry Alliance highlighting the positive benefits of bio fuel, bio power, and bio products production and use in Wisconsin.Permalink + Share This