MAIZE GERM: A NUTRIENT DENSE SUBSTANCE FOR FOOD VALUE-ADDITION

MAIZE GERM: A NUTRIENT DENSE SUBSTANCE FOR FOOD VALUE-ADDITION

POTENTIAL OF MAIZE GERMS AND ITS FRACTIONS FOR VALUE ADDITION TO IMPROVE FOOD SECURITY

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Maize germs from six promising hybrids were characterized for chemical composition. Oil was separated from germ and evaluated for cake preparation. Defatted maize germ (DMG) flour was subjected to biological and safety evaluation. DMG flour was then blended with wheat flour in different combinations; evaluated for functional, textural and rheological behavior. Flour blends were further used to develop value-added products like bread and cookies. MGO was successfully incorporated in cake recipe with high sensory quality. Defatted maize germ flour being considerable source of protein, dietary fi...