OTHER PRODUCTS

Corn germ, popularly known as maize germ is the germ that makes up for 6-8% of the total weight of the corn grain. Basically, maize germ is a derivative or by-product of the process of oil extraction from maize germs which are obtained from maize processing.

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Corn fiber is a mixture of the seed coat and remaining endosperm of the kernel after the extraction of the starch, gluten, and germ. Maize enriched fiber is the pericarp of the maize grain, it is yellow to light brown colored odorless fiber and free from harmful constituents and rancidity. Fiber is composed of 21% protein, 18% starch, and 30% fiber which makes it ideal as an ingredient for animal feed. Fiber can be mixed with concentrated steeping liquor (called Gluten Feed). Despite its a high portion of the fiber, it can still be regarded as an energy source. The level of protein degradability is an important factor when considering protein levels in the diet of livestock. 

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Grits is a food made by boiling ground maize and usually served with other flavorings as a breakfast dish, usually savory. It is popular in the Southern United States. Grits is of Native American origin and is similar to other thick maize-based porridges from around the world such as polenta.

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