Analysis of Nutritional Components of Wheat Germ from Different Producing Areas
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Abstract:
In order to study the quality of wheat germ, different wheat germ samples were collected from different areas, the nutritional composition, pesticide and metal residues as well as the microbial contamination condition were analyzed. Among 12 wheat germ samples, the average content of protein was 29.64±1.71%, most of which was glutamic acid (4.32%). The first limiting amino acid-lysine was 1.85%, and the average fatty acid content was 9.80±1.02%. The unsaturated fatty acids accounted for more than 80%, in which linoleic acid accounted for 60.91 ±0.63%. The variation coefficient of fat and lysine was about 10% among different samples, while there was no significant difference in protein and linoleic acid content (P>0.05). The average content of total sugar was 32.75±4.82%, in which the total starch was 14.65±2.57%, making up about 44.73% of total sugar. The average content of ash was 5.12±0.41%. Heave metals residues as Hg and As, as well as pesticide residues were not detected, while Pb and Cd contents were found to be lower than the limit range. The total number of colonies average value was 3.9×103 CFU/g. Escherichia coli were less than 3.0 MPN/g, and the mold had an average of 4.8×102 CFU/g. Analyzing the quality of wheat germ can provide an important reference value for further processing and comprehensive utilization.
