Description

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.