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Composition of cereal germ preparations

P J Barnes

    Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
    |January 1, 1982
    PubMed
    Summary

    Cereal germs from wheat, rye, triticale, barley, and oat were analyzed for nutrient content. These preparations show potential as food ingredients, similar to commercial wheat germ, with some lipid considerations.

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    Area of Science:

    • Food Science
    • Agricultural Science
    • Nutritional Biochemistry

    Background:

    • Commercial wheat germ is a valued food ingredient.
    • Exploring alternative cereal germ sources is important for food innovation.
    • Understanding nutrient profiles of various cereal germs is crucial.

    Purpose of the Study:

    • To evaluate the nutritional composition of germ preparations from wheat, rye, triticale, barley, and oat.
    • To assess the suitability of these alternative cereal germs as food ingredients.
    • To compare their nutrient content with commercial wheat germ.

    Main Methods:

    • Cereal grains (wheat, rye, triticale, barley, oat) were processed using an Entoleter impact mill to obtain germ preparations.
    • Key nutrients including alpha-tocopherol, lipids, protein, amino acids (threonine, methionine, lysine), and vitamins (thiamin, riboflavin) were quantified.
    • Carbohydrate content (raffinose, sucrose) was also analyzed.

    Main Results:

    • All germ preparations exhibited nutrient compositions comparable to commercial wheat germ.
    • Rye and triticale germ lipids were notably high in linolenic acid, indicating potential oxidative rancidity issues.
    • Other analyzed nutrients were present in significant amounts across the tested germ preparations.

    Conclusions:

    • Germ preparations from wheat, rye, triticale, barley, and oat are nutritionally similar to commercial wheat germ.
    • These alternative germ sources show promise as food ingredients.
    • Careful consideration of lipid profiles, particularly in rye and triticale, is necessary for food applications to manage oxidative stability.

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