Asian Journal of Dairy and Food Research, volume 28 issue 3 & 4 (2009) : 241-243
PROXIMATE COMPOSITION OF WHEAT GERM BASED PRODUCTS
Kalpana Jadhav*, S.A. Vali
1Department of Home Science,
RTM Nagpur University, Nagpur-440 010, India.
Chief Editor:
Harjinder Singh
Massey Institute of Food Science and Technology, NEW ZEALAND
ABSTRACT
Wheat germ a byproduct of the flour milling industry appears to be a potential source of
protein for human consumption besides being an excellent source of tocopherol, B group vitamins
and oil. The nutritive value of wheat germ and of products prepared with its incorporation was
analyzed. Three products, viz. chapati, chakli and biscuits were prepared with the incorporation
of 25 g of wheat germ to the basic ingredients of each of the recipes. The results showed that
wheat germ contained 5.1% moisture, 24.8% protein, 1.65% ash, 6.55 % crude fat, 1.44% crude
fiber and 60.49% carbohydrate. The protein content of the products ranged between 9.30 to
9.6%. Fat content varied widely and was found to be high in chakli (22.21%) and fairly low in
chapati (2.25%). Wheat germ can be effectively added to commonly prepared wheat/ refined
wheat flour based products to improve the protein quality and augment the other nutrients
protein for human consumption besides being an excellent source of tocopherol, B group vitamins
and oil. The nutritive value of wheat germ and of products prepared with its incorporation was
analyzed. Three products, viz. chapati, chakli and biscuits were prepared with the incorporation
of 25 g of wheat germ to the basic ingredients of each of the recipes. The results showed that
wheat germ contained 5.1% moisture, 24.8% protein, 1.65% ash, 6.55 % crude fat, 1.44% crude
fiber and 60.49% carbohydrate. The protein content of the products ranged between 9.30 to
9.6%. Fat content varied widely and was found to be high in chakli (22.21%) and fairly low in
chapati (2.25%). Wheat germ can be effectively added to commonly prepared wheat/ refined
wheat flour based products to improve the protein quality and augment the other nutrients
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