Study of composition, stabilization and processing of wheat germ and maize industrial by-products

Vasconcelos, Maria C B M De; Bennett, Richard N.; Castro, C. R.; Cardoso, Pedro; Saavedra, María José; Rosa, Eduardo

doi:10.1016/j.indcrop.2012.06.007

Cited by 42 publications

(22 citation statements)

References 26 publications

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“…Previous studies reported higher values of ash content for wheat germ (18.01 g/100g FW) [2]. The crude fat content of wheat germ used in this study was 8.99 g/100g, and this agrees with the 7% -10% results reported by some researchers [2] [14].…”

Section: Proximate Composition Of Wheat Germsupporting

confidence: 91%

“…The crude fat content of wheat germ used in this study was 8.99 g/100g, and this agrees with the 7% -10% results reported by some researchers [2] [14]. The oil yield from wheat germ obtained in this study was lower than that of safflower oil (32%), rapeseed (39%), soybean oil (20%) and linseed oil (34%), both produced on commercial scale [15].…”

Section: Proximate Composition Of Wheat Germsupporting

confidence: 90%

“…Botanically they belong to the grass family (Gramineae), that include wheat, maize, rice, oats, barley, millets, sorghum, and rye [2]. Wheat is one of the major cereals and food ingredients across the world due to its ability to be ground into flour.…”

Section: Introductionmentioning

confidence: 99%

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Wheat Germ: An Overview on Nutritional Value, Antioxidant Potential and Antibacterial Characteristics

Mahmoud¹,

Mohdaly²,

Elneairy³

2015

FNS

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Wheat germ is a by-product derived from the wheat milling industry. Defatted wheat germ is the main by-product of the wheat germ in the oil extraction process. This study aims at development of efficient and low cost processing methods to transform these residues in added value co-product. In this study, wheat germ was analysed for its proximate composition, fatty acid composition, physical and chemical characteristics of wheat germ oil. The basic chemical composition analyses revealed high values of dry matter (87.37 g/100g FW), significant amounts of total protein and fat (27.69 and 8.99 g/100g FW, respectively) content and low ash content (3.08 g/100g FW). The quality of the extracted oils was assessed in terms of acid value, iodine value, saponification value, peroxide value, refractive index, and unsaponifiable matter. The fatty acid profile was found to be made up of linoleic followed by palmitic and oleic as the major fatty acids. Antioxidant properties and in vitro antibacterial activity of defatted wheat germ (DWG) extract were also determined. DWG, as a source of natural antioxidants and antibacterial, could be used to formulate nutraceuticals with potential applications to reduce the level of oxidative stress. The antioxidant potency of the DWG extracts could be the basis for its health promoting potential. The results showed that these by-products could be used as a source of bioactive compounds beneficial for health.

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Section: Proximate Composition Of Wheat Germsupporting

confidence: 91%

Section: Proximate Composition Of Wheat Germsupporting

confidence: 90%

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Wheat Germ: An Overview on Nutritional Value, Antioxidant Potential and Antibacterial Characteristics

Mahmoud¹,

Mohdaly²,

Elneairy³

2015

FNS

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“…It is estimated that the annual world production of WG is about 25,000,000 tons [2]. The typical composition of WG includes 26–35% protein, 17% sugar, 4% minerals, 1.4–4.5% fiber and 10–15% oil with highly valuable ω-6 (44–65%) and ω-3 (4–11%) fatty acids, and it is a rich source of fat-soluble bioactive compounds such as tocopherols, policosanols and carotenoids [3–5]. Despite its excellent health benefits, the great majority of WG is just used as animal feed.…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil

Zhao

Chen

et al. 2016

PLoS ONE

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Wheat germ (WG) is quite susceptible to deterioration due to the presence of lipase (LA) and lipoxygenase (LOX). Therefore it is indispensable to adopt a stabilization step to decrease the activity of LA and LOX while retaining a maximum level of nutrients. But over-drying can make foodstuffs more susceptible to autoxidation. So a stabilization protocol for inactivating LA and LOX of WG with a temperature- controlled short wave infrared (SIR) radiation system was adopted to retard its rancidity and retain a maximum level of fat-soluble nutrients. Meanwhile, the critical storage water activity (Aw) of WG for inhibiting both hydrolytic and oxidative rancidity was appraised. Results indicate that WG irradiated at 90°C for 20 min acquired the optimal stabilization effect, and its residual LA and LOX activity were 18.02% and 19.21%, respectively. At this condition, the free fatty acids (FFA) content and peroxide value (PV) increment of WG oil at 40°C remained below 5% and 2.24 meq O2/kg for 60 days, respectively. The residual Aw of this WG sample was 0.13, and it is near the Aw corresponding to its monolayer. No significant decrease of fatty acids was observed during SIR processing, while about 96.42% of its original tocopherols still retained in WG treated at 90°C for 20 min.

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“…Wheat, maize, rice, oats, barley, millets, sorghum, and rye are important cereals for human nutrition, either for cooking or as raw material for obtaining flour for baking (De Vasconcelos et al, 2013). Wheat is one of the important cereals and food ingredients around the world due to its ability to be converted to flour.…”

Section: Introductionmentioning

confidence: 99%

Using of Untreated and Autoclave-Treated Wheat Germ Meal in Growing Rabbit Diets.

Salama¹,

Refaie²,

Amin³

et al. 2019

jwpr

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The present study was intended to investigate the influence of using 20% and 40% treated or untreated wheat germ meal in growing New Zealand rabbit diets. A total of 75 weaned New Zealand White rabbits aged six weeks old, with an average initial weight of 659.60±18.84g were divided into five groups with five replicates in each group (three rabbits per replicate). The first group was fed on a basal diet (T 1 ), second and third groups received diets containing Wheat Germ Meal (WGM), as replacement of soybean meal protein, at levels of 20% and 40% and were labeled as T 2 , T 3 , respectively. Fourth and fifth groups were fed with 20% and 40% autoclave-treated WGM (T 4 and T 5 , respectively). The trial was continued until 14 weeks of age. The present study was evaluated growth performance, blood parameters, carcass traits, meat quality in different groups and also economic efficiency was calculated. There were insignificant differences in terms of live weight, daily weight gain, carcass weight and dressing percentages among rabbits in groups of T 1 , T 2 , and T 4 . Rabbits in the group of T 4 achieved the best feed conversion ratio. Digestion coefficients of crude protein, crude fiber, ether extract, nitrogen-free extract, and nutritive value in terms of digestible crude protein, total digestible nutrition, and digestible energy did not significantly differ between T 1 and T 4 . However, these factors significantly decreased in T3 and T 5 compared to T 1 . Plasma total protein and globulin significantly increased in rabbits of T 2 and T 4 compared to those fed in T 1 group. A significant decrease in total cholesterol and total lipid for rabbits in groups of T 4 , T 5, and T 2 was observed. Moreover, rabbits fed on T 4 or T 2 diets had the highest economic efficiency. Conclusively, the untreated or autoclaved WGM can be used in growing rabbit diets up to 20% for replacing the soybean meal protein, which caused low feed costs without adverse effects on the growth performance of rabbits.

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Study of composition, stabilization and processing of wheat germ and maize industrial by-products

Cited by 42 publications

References 26 publications

Wheat Germ: An Overview on Nutritional Value, Antioxidant Potential and Antibacterial Characteristics

Wheat Germ: An Overview on Nutritional Value, Antioxidant Potential and Antibacterial Characteristics

Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil

Using of Untreated and Autoclave-Treated Wheat Germ Meal in Growing Rabbit Diets.

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