Table 1. Proximate and phytochemical composition of maize wet milling by-products.
| Nutrient | Maize | Gluten meal | Germ | Fibre | Reference |
|---|---|---|---|---|---|
| w(protein)/% | 7–13 | 60–75 | 20–30 | 10–13 | (9, 10, 50, 66–68) |
| w(starch)/% | 67–73 | 12–20 | 19–25.4 | 15–20 | (9, 10, 50, 66–69) |
| φ(oil)/% | 2–6 | 1–6.5 | 1–20a, 40–50b | 1.72–3.68 | (9, 10, 50, 66, 70, 71) |
| w(ash)/% | 1.4 | 1.1–4.6 | 1.6–4.3 | 6–20 | (10,12,50,66–68) |
| w(dietary fibre)/% | 12.19–12.80 | 4.65 | NR | 52.6–73.5 | (30, 69, 72) |
| w(phenolics as GAE)/(mg/100 g) | 239.2–327.7 | NR | NR | NR | (73) |
| w(xanthophyll)/(mg/100 g) | 4.01 | 19.5–49.1 | NR | NR | (10, 50) |
| w(carotene)/(mg/100 g) | 2.2 | 4.9–7.3 | NR | NR | (10) |
| w(tocol)/(mg/100 g) | 6.69 | 7.85 | 8.5 | 5.46 | (19, 73) |
| w(phytosterol)/(mg/100 g) | 88.01 | 4.8 | 16.8 | 19.3 | (20) |
NR=not reported, aoil in germ meal, boil in germ, GAE=gallic acid equivalent