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Cereal Chem 56:144 - 146.  |  VIEW ARTICLE
Flour Containing Protein and Fiber Made from Wet-Mill Corn Germ, with Potential Food Use.

H. C. Nielsen, J. S. Wall, and G. E. Inglett. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

Flour containing 30% protein, 5.9% lysine, generous amount of food fiber, and a good balance of other essential amino acids was prepared from wet-mill corn germ. It represented the upgrading of a present feed by-product to a product with potentially valuable food uses. To prepare the flour, dried wet-mill corn germ was first aspirated to remove hull and, after flaking, fat was removed by solvent extraction. A second extraction of the flakes with 82:18 hexane/ethanol azeotrope via refluxing achieved very low fat levels in the final product. The ground flour contained approximately 2% ash, 18% starch, 26% pentosans, 12% cellulose, and 0.6% lignin, but starch content may vary, depending on processing conditions.

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