• the most popular refined corn germ oil in Malawi
  • the most popular refined corn germ oil in Malawi
  • the most popular refined corn germ oil in Malawi
  • the most popular refined corn germ oil in Malawi
  • What is refining corn oil?
  • Refined Corn oil is edible oil which has mild, medium-yellow color and neutral in taste as refining removes free fatty acids and phospholipids from corn oil resulting making the corn oil ideal for frying, grilling, baking, sautéing etc. Corn oil also have high smoke point and pleasant taste and less expensive as compare to the other vegetable oil.
  • What is the recovery germ composition of corn germ oil?
  • However, the recovery germ composition in oil (18%–41%), protein (12%–21%) and starch (6%–21%) is also influenced by growing conditions, genetic factors, and isolation methods . Corn germ oil can reduce the risk of chronic diseases and exhibits a long shelf life, because of its high content of unsaturated fatty acids and tocopherols [41–43].
  • How is corn oil obtained?
  • The oil (oil content of the seedling approx. 35 %) is obtained as a by-product of the processing of corn into maize starch. The crude oil is then refined; cold-pressed corn germ oil is rarely sold. The largest corn producers are the USA, China and Brazil. Corn is one of the most traded grains after wheat.
  • What is corn germ oil?
  • Most of the commercial corn oil is extracted from the germ and this is commonly known as “corn germ oil.” The germ from wet-milling operations (see Chapter 18) is recovered with up to 50% oil, which must be quickly processed because of its low microbiological and chemical stability.
  • What is corn oil?
  • Corn oil is basically a by-product of corn meal and all the corn oil is refined for used in cooking purpose.
  • Why is corn germ oil a good source of protein?
  • Corn germ oil can reduce the risk of chronic diseases and exhibits a long shelf life, because of its high content of unsaturated fatty acids and tocopherols [41–43]. Regarding proteins, albumins, globulins, water-soluble and saline-soluble proteins, represent over 60% of germ protein which accounts for 29% of total kernel protein [44, 45].