Wheat Germ Processing and Its Biological Characterization for Application in Food Products.

India being the second largest producer of wheat worldwide, faces many
difficulties and hurdles in balancing the economy of the country. To overcome these
hiking market values many wheat millers undergo various processes to increase the
nutritional and shelf-life of their wheat products. Manufacturers remove wheat germ
during general wheat kernel processing. They do this because it contains oils that will
go rancid in wheat products over time. But their technique also removes the precious
nutrients and vitamins, however, making the products from the resulting white flour
less healthy and more likely to cause blood sugar spikes. This is why some nutritionists
recommend whole wheat flour products over items made with white flour. To try to
compensate for this problem, manufacturers enrich virtually all wheat flour products.
The present study has found that new process developed to produce improved
wheat germ can be utilized in a manner so that all nutritive values of the final flour
products are substantially retained. It was one of the prime objects to develop a process
of extracting wheat germ which provides a product of high nutritive content and lasts
much longer than the product which is presently prepared for commercial consumption.
The study was also to overcome the said problems faced by many millers in bitterness
taste and rancidity of the wheat germ products. This was carried out by improving the
wheat germ extraction technique and studying the characterization of the manufactured
products by quality and quantity analysis of different wheat germ samples.