Discussion
The germ is removed during milling chiefly because
Answer: C
Correct answer: Its oil turns rancid in storage
The germ is rich in oil - around 10 per cent in wheat and considerably more in maize - and that oil oxidises and hydrolyses in storage, giving flour a rancid flavour and a short shelf life. Removing the germ is therefore a keeping-quality measure above all.
The irony is that the germ carries much of the grain's vitamin E, B vitamins and protein, so what is removed for shelf life is nutritionally valuable. It is recovered as a by-product and sold for oil extraction or as a food supplement rather than discarded.
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