Food Products From Corn Germ: Evaluation as a Food Supplement After Roll‐cooking

SUMMARY The composition of corn germ indicates that it may have value as a nutritious food supplement. Heated rolls were used to cook a full‐fat flake to products with varying pasting qualities depending upon the temperature of the rolls and the temper moisture of the germ before rolling. A germ flake with improved taste was produced if the temperature of the rolls was held above 124°C. The flavor of the flakes was unchanged after 120 days' storage at 37°C and 7% moisture levels. Oil extracted from the 120‐day stored flakes had low peroxide values (low, 1.6 meq/kg oil; high, 17.8 meq/kg oil). The peroxide values were especially low in oil from uncooked germ and germ cooked at a low temperature (99°C). When flakes were stored at 13.5% moisture, mold developed on them within 30 days.