using DDGS to make up 10 per cent of the dough in chapati, an Asian whole wheat unleavened bread eaten in South Asia and East Africa, boosted the fibre from 2.9 per cent to 7.8 per cent. Using 20 per cent DDGS in the dough increased the fiber to 10.3 per cent.
Similarly, protein increased from 10.5 to 12.9 per cent when they used DDGS to make up 10 percent of the dough in chapati. Using 20 per cent DDGS increased the protein to 15.3 percent. Krishnan insisted DDGS is ideal for including in human diets because it is rich in dietary fiber, at 40 per cent, and also in protein, at 36.8 per cent.
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Abhishek Dua wrote:
[quote]using DDGS to make up 10 per cent of the dough in chapati, an Asian whole wheat unleavened bread eaten in South Asia and East Africa, boosted the fibre from 2.9 per cent to 7.8 per cent. Using 20 per cent DDGS in the dough increased the fiber to 10.3 per cent.
Similarly, protein increased from 10.5 to 12.9 per cent when they used DDGS to make up 10 percent of the dough in chapati. Using 20 per cent DDGS increased the protein to 15.3 percent. Krishnan insisted DDGS is ideal for including in human diets because it is rich in dietary fiber, at 40 per cent, and also in protein, at 36.8 per cent.[/quote]
