DOI: 10.1094/CFW-51-0052 |
Incorporating Distillers Grains in Food Products
K. A. Rosentrater (1) and P. G. Krishnan (2). (1) USDA, ARS, North Central Agricultural Research Laboratory, Brookings, SD. (2) South Dakota State University, Brookings, SD. Cereal Foods World 51(2):52-60.
The production of corn-based ethanol in the United States is dramatically increasing and, consequently, so is the quantity of coproduct materials generated from this processing sector. These streams, primarily in the form of distillers grains, currently are utilized as livestock feed, which is an outlet that provides ethanol processors with a substantial revenue source and significantly increases the profitability of the production process. With the construction and operation of many new plants in recent years, distillers grains have increased potential for value-added processing and utilization in the human food sector as well. This option holds the promise of economic benefits for corn processors, especially if the livestock industry becomes saturated with various by-product feeds. Owing to the disparate nature of information on ethanol coproducts outside the livestock industry, the main objective of this study is to review the literature regarding the utilization of these residue streams as human foods, or components thereof. Additionally, ongoing efforts and future prospects for incorporating distillers grains in food products are discussed.