الفهرس 
introductionOnly 14 pages are availabe for public view
 |  | from | 269 |  |  |
| | | from | 269 | | |
Abstract
This work aims to imvestigate the major constituents of different germs produced locally especially as sources of vitamins and to study the nutritive values of these germs to overcome the lack of proteins and malnutrition in human food especially in underdeveloped countries. Fats tend always to be rancid in the grains, therefore the germs are removed from the bran in milling process. These germs contain fat, some minerals and high protein contonts germs of wheat, maize and rice are collected for expermental work. These germs contain show considerable variations in the biological studies due to the differences in the sounce of their protein contents.