Characterization and proposal of potential use in foods of coproducts from waxy maize wet milling

Abstract The aim of this study was to characterize the corn gluten feed and corn gluten meal originated from waxy maize wet milling industry, in relation to its microbiological risk and physical, chemical and functional properties. The wet residues showed microbiological standards for human consumption. Maize gluten meal was characterized by having high protein content (32 g 100 g-1), lipids (16 g 100 g-1) and carbohydrates (45 g 100 g -1), whereas the maize gluten feed contains high content of dietary fiber (44 g 100 g -1). The maize gluten feed and maize gluten meal have high potential for ...