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Cereal Chem 49:499 - 507.  |  VIEW ARTICLE
Composition of Air-Classified Defatted Corn and Wheat Germ Flours.

W. J. Garcia, H. W. Gardner, J. F. Cavins, A. C. Stringfellow, C. W. Blessin, and G. E. Inglett. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

Commercial corn and wheat germ were each separated into five fractions by air classification. Compositional data show that mineral, carbohydrate, and amino acid concentrations vary among the five fractions from each germ. In both separations mineral enhancement occurs in the first two air-classified fractions. Mineral data are given for phosphorus, potassium, magnesium, calcium, sodium, iron, copper, and zinc. Conversely, an enhancement of carbohydrate occurs in air-classified fractions 3, 4, and 5. The major shift in carbohydrate content is due primarily to starch and secondarily to pentosans. Carbohydrate differences between wheat and corn germ are due mainly to a higher sugar content in wheat germ. Protein quality for both types is essentially equivalent, although corn germ contains less protein. Amino acid composition of the fractions from each germ is similar; significant minor variations occur in the first and fifth air-classified fractions.

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