A U.S.-based research project claims that leftover materials from ethanol could be used to produce flat breads like naan and chapthi that are higher in nutrition.
When ethanol is distilled from corn to use in fuel, it leaves dried distiller's grain (DDG) behind as a residue. According to Sowmya Arra, a food science graduate student at South Dakota State University, tests show that post-processed DDG resembles wheat flour and has the potential to be processed into a low-cost flour that is high in fiber and protein.
In order to be blended with another flour, the DDG flour must be made neutral in aroma, flavor and texture. Arra's advisor, Padmanaban Krishnan, states that currently only seven to 20 pecent of the DDG flour can be combined with traditional bread flour, since a greater amount undermines the dough system. When added at the correct levels, however, the flour adds to the nutritional content of a range of baked products, including tortillas, cookies and breads.