Production of a food grade flour from defatted corn germ meal

Publisher Website
Google Scholar
Abstract
Summary: A defatted corn germ flour of good organoleptic and nutritional quality was obtained by applying a milling and screening process to a commercial defatted corn germ meal. The flour contains about 20% protein of good nutritional quality, above 60% starch and minor quantities of fat (1.7%), fibre (3.3%) and minerals (8.42%). The last are interesting for their content in potassium, magnesium, iron and zinc. Heat effects on protein were evaluated in the intermediate and final products of a commercial oil extraction installation. It was found that the conditioning step sharply decreased protein solubility, while protein digestibility remained substantially constant throughout the process.

This publication has 2 references indexed in Scilit: