Byproducts Utilization From Wheat Milling Industries For Development Of Value Added Products

The main byproducts of wheat milling industries, wheat germ and bran, have been known asrnan outstanding sources of protein, dietary fiber, trace minerals, antioxidants, phytochemicalsrnand allied micronutrients. This research was conducted to evaluate utilization of wheat germrn(WG) and wheat bran (WB) for the development of value added cookies and tea substituternproducts; respectively. Supercritical fluid extractor (SFE) was used to extract oil from wheatrngerm and the defatted wheat germ flour (DWGF) was used as a supplement for wheat flour atrn10%, 15% and 20% blending ratios (BR1, BR2 &BR3) and baking temperatures of 150, 180rnand 210 oC (T1, T2 &T3).Wheat bran (WB), the other byproduct of wheat milling industries,rnused to made tea substitute by milling, screening, and heating before utilized as final product.rnChemical composition of raw materials, physico-chemical and rheological characteristics ofrnflours were investigated prior to cookies preparation. Proximate analysis for wheat flourrn(WF)(0.83,11.92,0.52,0.45,9.33) and defatted wheat germ flour (DWGF) (4.72,rn12.98,1.01,5.17,28.11); for ash, moisture, fat, fiber and protein were resulted respectively; asrna result nutrient dense DWGF used as a substitute for development of cookies . It was foundrnthat protein, fiber, ash and minerals (Ca, K, P, and Mg) contents in the blends increasedrnsignificantly (P

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