The book presents in a comprehensive manner the results of the studies undertaken to develop a simple processing technique to stabilize a mysterious capsule-wheat germ. The inexhaustible information on equilibrium relative humidity, packaging and storage studies of wheat germ are the additional features of this book. It also enlightens the avid scientists and millers about insect infestation, which results in qualitative degradation and quantitative losses of wheat and its products. The book divulges the protein quality of raw and processed wheat germ assessed by an animal experiment. The book also unfolds the facts on storage studies of wheat germ oil, one of the richest natural source of vitamin E. The novel and peerless ideas to incorporate wheat germ into traditional recipes and supplementary foods have also been highlighted. Wheat germ – the nature’s most complete nutrition capsule-and a byproduct of Indian flour milling industry may open new vistas and possibilities for enrichment of processed foods.
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