The Argus Leader recently ran an article about some exciting research going on at SDSU.
Researchers are working to utilize dried distiller’s grain—the byproduct of ethanol production—for human consumption. They hope to use distiller’s grain as a high-protein, high-fiber additive to flour to improve the nutrition of flour based products.
Projects like these are great, in that they help maximize the value of our agricultural crops. Not only do we obtain renewable fuel from the corn, but we can potentially reap even more benefits from a bushel of corn in the form of improved nutrition and higher prices for distiller’s grains.