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Indian-Origin Scientist Reveals How to Enhance Nutrient Content in Chapathies
Sowmya Arra, the South Dakota State University Food Science graduate student, had won a 1,000-dollar cash award and certificate for her project, 'Fortifying Chapathies an Asian Whole Wheat Unleavened Flat Bread Using Corn Distillers Dried Grains' at the graduate research poster competition at the Institute for Food Technologists Conference in Anaheim, California.
Chapathi is a whole wheat, flat bread popular in Asia.
And since the competition in July, her research has expanded to include naan-an oven-baked, leavened flat bread popular in Afghanistan, India and Pakistan that tastes remarkably like pizza crust.
When choosing her thesis project, Arra said she wanted "to make a product that has all the nutrient values" and she found that in food-grade, corn distillers dried grain, which contains 40 percent dietary fiber and 36 percent protein.
"Due to economics and their culture, many people make their own bread. Since they make flat bread, it only makes sense to provide a better flour ingredient, which has higher nutritional qualities," said Arra.
Developing food products from dried distillers grain has been a challenge faced by Arra's adviser, Professor Padmanaban (Padu) Krishnan since he came to SDSU in 1989.
"The food grade DDG is a product I have been working on at SDSU for the past 20 years," said Krishnan.
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