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Cereal Chem 56:105 - 109.  |  VIEW ARTICLE
Preparation and Properties of Defatted Flours from Dry-Milled Yellow, White, and High-Lysine Corn Germ.

C. W. Blessin, W. L. Deatherage, J. F. Cavins, W. J. Garcia, and G. E. Inglett. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

Dry-milled germ fractions originating from six different mills and derived from yellow, white, and high- lysine corns were evaluated as sources for the preparation of food-grade, high-protein flours. Germs from commercial streams were separated into three fractions: +6, -6+10, and -10. The two fractions larger than 10 mesh were aspirated separately, combined, flaked, extracted with hexane, dried, and ground. The finished flour consisted of material that passed through a 9XX bolting silk. Yield and compositional data on fat, ash, fiber, and protein were obtained on the crude germs, all intermediate fractions, and finished flours. Protein content of the six finished flours ranged from 20.5% in a white corn germ to 25.2% in a yellow germ. Amino acid compositions of the protein in the flours were similar regardless of corn type or mill source. Lysine accounted for approximately 5% of the 17 amino acids recovered from the flours. However, lysine represented only 1.5% of the amino acids in three other dry-milled products that included yellow and white corn meals and hominy grits. Color measurements showed that the corn germ flours contained more yellow pigments than did a bleached all-purpose wheat flour.

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