November 1/Austin, Minn./KAAL TV -- South Dakota State University food scientist Padu Krishnan has been working for years to add nutrition and dietary fiber to everyday foods. Krishnan has developed a process that turns coarse golden by-product of ethanol production also known as distillers' dried grain (DDG) into a food-grade ingredient.
Most DDG is used as animal feed, but Krishnan sees a different use, "How many times do you walk by a pile that is 36% protein and 40% fiber, both of which somebody on this planet needs?"