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 versions of Asian flatbreads that are higher in protein and fiber by substituting dried distillers grains for up to 20 percent of the flour.
Food science Professor Padu Krishnan said the naan and chapati breads that he and graduate student Sowmya Arra have been making could help people in developing countries boost their fiber and protein intake.
"We have a shot at feeding the world," said Krishnan, a cereal chemist. "Right now, the world is hungry for useful proteins, and they don't have meat sources."
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