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Increasing the Value of Hominy Feed as a Coproduct by Fermentation

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Abstract

Hominy feed is a low value ($83.7/metric ton) coproduct of the corn dry milling process that accounts for nearly 35% of the starting corn quantity. The average composition of hominy feed on a dry basis is 56.9% starch, 25.2% neutral detergent fiber, 11.1% protein, and 5.3% fat. Starch in hominy feed can be fermented to ethanol thus increasing its levels of protein and fat. The increase in protein and fat percentages may increase the market competitiveness and price of hominy feed. Hydrolysis and fermentation were performed on nine hominy feed samples collected from three corn dry milling plants in the USA. The original hominy feed samples and postfermentation solids were analyzed for starch, protein, fat, and fiber content. Compared to the original hominy feed, the percentage increase in protein, fat and fiber in postfermentation solids of nine samples ranged from 10.4 to 21.3, 6.78 to 10.6, and 12.6 to 28.7% (dry basis), respectively. Ethanol yields varied from 271.7 to 380.2 l/metric ton for the nine hominy feed samples. These results indicate that the value of hominy feed as an animal feedstock can potentially be increased with fermentation and can produce more profit per metric ton than currently being derived by its sale as a low protein feed ingredient.

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Authors and Affiliations

  1. Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, IL, 61801, USA

    Vivek Sharma & Vijay Singh

  2. Crop Conversion Science and Engineering Research Unit, Eastern Regional Research Center, ARS, USDA, Wyndmoor, PA, USA

    Robert A. Moreau

  3. Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, 360G, AESB, 1304 West Pennsylvania Avenue, Urbana, IL, 61801, USA

    Vijay Singh

Authors
  1. Vivek Sharma
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  2. Robert A. Moreau
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  3. Vijay Singh
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Correspondence to Vijay Singh.

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Sharma, V., Moreau, R.A. & Singh, V. Increasing the Value of Hominy Feed as a Coproduct by Fermentation. Appl Biochem Biotechnol 149, 145–153 (2008). https://doi.org/10.1007/s12010-007-8110-2

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  • DOI: https://doi.org/10.1007/s12010-007-8110-2

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