Germ

Cornebacteria flavum Corn endosperm oil Corn germ... 

Whole wheat flour, according to FDA specifications, is a coarse-textured flour ground from the entire wheat kernel. It contains the bran, germ, and... 

Additional basic wheat products are wheat berry (kernel), bulgar, cracked wheat, wheat germ, bran, and commercial cereals. See Ref. 56 for more information on wheat science technology. 

Vegetable proteins other than that from soy have potential appHcability in food products. Functional characteristics of vegetable protein products are important factors in determining their uses in food products. Concentrates or isolates of proteins from cotton (qv) seed (116), peanuts (117), rape seed (canola) (118,119), sunflower (120), safflower (121), oats (122), lupin (123), okra (124), and com germ (125,126) have been evaluated for functional characteristics, and for utility in protein components of baked products (127), meat products (128), and milk-type beverages (129) (see Dairy substitutes). 

Protein-Based Substitutes. Several plant and animal-based proteins have been used in processed meat products to increase yields, reduce reformulation costs, enhance specific functional properties, and decrease fat content. Examples of these protein additives are wheat flour, wheat gluten, soy flour, soy protein concentrate, soy protein isolate, textured soy protein, cottonseed flour, oat flour, com germ meal, nonfat dry milk, caseinates, whey proteins, surimi, blood plasma, and egg proteins. Most of these protein ingredients can be included in cooked sausages with a maximum level allowed up to 3.5% of the formulation, except soy protein isolate and caseinates are restricted to 2% (44). 

Nicotinamide and nicotinic acid are prevalent in many common foodstuffs and are especially concentrated in brewer s yeast, wheat germ and fiver. 

As vitamin Bg is mainly located in the germ and aleurone layer in cereal grains polishing for the production of flour removes a substantial portion. White bread is therefore a poor source unless fortified. Some nonedible yeasts contain up to 38 mg/100 g dry weight vitamin B, the highest level of the natural sources (4,27). As a rule, these amounts are too low for cost-effective isolation. 

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