INDUSTRIES DEPENDING ON PI,ANT PRODUCTS 



I351 



Tabee I. — Chemical Composition of the 3 components oj the Maize Grain. 



Water 



Crude protein 



Crude fat 



Crude fibre 



Ash 



Nitrogen-free extract . . . 



According to these figures, the maize germ contains as nmch fat as the 

 seeds richest in fat cultivated in Hungary. 



The grinding of the maize grain with germs removed has long been 

 practised in America, and also in Hungary, where, at the " Htmgaria " mill 

 (Budapest) the germ separated from the flour and the semolina is added to 

 the bran. Thanks to this process the flour and semolina are capable of 

 being kept for a long time ; on the other hand, the bran mixed in this wa^^ 

 with the germ keeps for a very short time only. In addition, this operation 

 precludes any utilisation of the oil contained in the germ. 



Mr. Jean MeeEGA, a miller at Oroshaza (comitat of Bekes), has advised 

 a method of germ removal from grain and extraction of the oil of the removed 

 germs which has attracted the attention of Hungarian millers. This opera- 

 tion being very simple, each mill will be able to prepare flour, semolina 

 and bran germ-freed, and to produce maize oil. The method is as follows : 



The maize grains, freed beforehand from impurities, are several times 

 passed through a number of fluted rollers, the flutings in the lower ones being 

 closer than in the upper. The ground grains fall on a bolting machine, which 

 allows the flour and semolina to pass through bitt retains the germ. The 

 germ is ground and then bolted ; this process is repeated tmtil the bran is 

 entirely removed from the germ. The oil is then expressed from the lat- 

 ter and the oil cake is left behind as a food for livestock. 



The writer has analysed all the products of maize grinding taken from 

 the mill of Oroshaza, and has obtained the results set out in Tabic II. 



Table II. — Chemical Composition of the Products of Maize-grinding. 



Whole grains 169% 



Flour from grain with their germs 

 Flour from grain with germs removed 

 Semolina with germs removed . . 

 Bran with germs removed .... 



Germ cake 



Germ before oil is expressed . . . 



16.9 

 18.2 

 130 

 12.6 

 8.7 

 16.2 



Crude i Pure 

 protein protein 



Crude Crude 

 fat Cellulose 



9.0% 



8.8 



7.2 



9.0 



9.6 

 16.8 

 143 



8.7% 



8.6 



7.0 



8.1 



9.0 

 15-2 

 13.0 



4-o% 

 3-9 

 1.6 

 1.4 



6.5 

 10.6 

 17.6 



1.7% 

 1.2 

 0.7 

 i.o 

 10.6 

 4-7 

 3.3 



N. 



free 



extract 



67.3% 



67.9 



71.7 



73-7 

 58.6 



53-5 



43-7 



Ash 



1.1% 



1.3 



0.6 



1.0 



2.1 



5-7 

 4-9 



