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 fiber and minerals was found to be safe having good
biological assay. DMG flour also resulted in improvement of
functional properties of DMG flour- wheat flour blends; revealed
its worth in food preparations. Protein and fiber enriched cookies
and breads were prepared up to 15% wheat flour substitution with
DMG flour. Consumer response to purchase defatted maize germ flour
fortified cookies was generally very positive; showing its worth in
food formulations.
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