The aim of the current study was to evaluate and compare the chemical composition of corn and corn germs. For the evaluation of the chemical composition of the samples, standard methods by ISO were used. The oil content was 3.4% in the whole grain, but much higher in the corn germ, at 41.4%. The total carbohydrates found in the grains were almost double those in the germs (76.8% and 39.2%), with starch being the main component at 44.6% and 16.0%, respectively, and water-soluble sugars at 2.2% and 0.7%. Fibres were found to be 1.1% in the grains, and 4.2% in the germs, and the content of ash was relatively low, with 1.1% and 1.2%. The content of proteins was found to be 8.5% in the grains and higher in the germs (12.9%). The compositional analysis indicates distinct chemical profiles between corn grains and germs. Germs exhibit higher concentrations of oil, protein, and fibre, suggesting suitability for both food and non-food applications such as cosmetics and biofuels. In contrast, the grain’s elevated starch content confirms its role as a key component in the food industry. These findings support differentiated utilisation of corn components based on their specific properties.
Mincheva et al. (2026) studied this question.