Padu Krishnan has made traditionnal asiatic cakes, called chapathi or naan, strengthened 20 % of the flour in fibers and proteins by DDG of food quality.
Krishnan said : « We have a chance to feed the world. Actually, the world needs useful proteins but they are not enought sources of meat. »
Substitute 10% of chapati flour by DGG improve fibers rate in bread from 2.9% to 7.8% and proteins rate from 10.5% to 12.9%. So, that will be possible to make basic food (tortillas, noodles, biscuits) more heathly because more rich in fibers.
Source: South Dakota State University
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