New DDG process could fight world hunger

September 15, 2009

BY Craig A. Johnson

Report posted Oct. 1, 2009, at 1:19 p.m. CST

South Dakota State University Food Science graduate student, Sowmya Arra, has developed a process where dried distillers grains (DDGs) can be processed into a low-cost flour rich in fiber and protein. The ethanol coproduct has the potential to fight hunger by serving as a sustainable source of protein for developing countries.

Working in collaboration with mentors and advisers Padu Krishnan and Kurt Rosentrater, Arra's work earned her international recognition this summer when she received first place in the graduate research poster competition at the Institute of Food Technologists Conference, held in Anaheim, Calif., in June. Arra was one of 50 graduate students presenting posters in the product development category at the conference, which drew researchers and technologists from more than 80 countries around the world.

Arra had to create a process of heating, vacuum chamber treatment, grinding and sterilization resulting in a product more wholesome than flour. Post-processed DDG closely resembles wheat flour, and could be used as a flour substitute, according to Arra.

"By making the ingredient as bland, color-neutral and nutrient-enriched as possible, we can offer a product that may have international feeding applications," Arra said. She is a native of Hyderabad, India, and hopes to see her food-grade DDG marketed to Third-World countries for low-cost bread products that could help fight world hunger.

"This award is testimonial to the caliber of Sowmya's work and the significance of the research," said SDSU department of food science professor Padmanaban Krishnan, Arra's adviser. "This puts SDSU and South Dakota on the map for innovative food research."

After completing her advanced degree, Arra hopes to work in research and development for the food industry. She received her bachelor's degree in microbiology and genetics from Osmania University, Hyderabad, and is currently working toward her master's degree in food science at SDSU.

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