Fermentation process adds value to DDGS

08-01-2008 | |

A Kansas State University grain scientist, Praveen Vadlani, wants to learn how to make distillers grains, a byproduct of ethanol production, more valuable. He puts the grains through a secondary fermentation process to add more nutritive qualities to it.

Currently, distillers grains are fed to livestock as a
partial replacement for corn or other feed grains. But cattle can only eat so
much of it before growth performance and beef quality are affected.

secondary fermentation process adds value to the product by converting fiber
into protein”, Vadlani said. “Recently, we also started some research where not
only are we increasing the protein, we’re trying to get some high amino acid
profiles and antioxidants, too.”

The added value should make distillers
grains more useful to not only animal-feed manufacturers, but also a broader
variety of animals will be able to consumer it, according to Vadlani. Currently,
most use has been as a feed for cattle.

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