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Respondents mentioned various causes of contamination that included poorly-dried and/or wet maize (50 %), heaping maize on floor (38.9 %) and use of expired pesticides (11 %).
Wet maize processing separates by chemical compound classification such as starch and protein.
The products of wet maize milling are not typically produced on a small scale commercially or in the home.
The warm environment inside these windowless homes and storage of maize on the dirt floor may have promoted fungal growth in wet maize kernels.
Vendors may have been reluctant to report buying and storing wet maize and following other practices known to favor fungal growth.
The products and coproducts obtained from wet maize milling are not typically directly used by the consumer and often require further industrial processing before consumption.
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In a process called dryeration, wet corn (maize) is placed in a batch or continuous dryer.
Maize gluten feed (MGF) is a co-product of wet milling of maize, and is composed of structures that remain after most starch, gluten and germ has been extracted from the grain.
The wet milling of maize separates much of its nutrient content away from the starch component.
Wet milling of maize will not be further addressed in this article.
In the wet milling process, maize is separated into relatively pure chemical compound classes of starch, protein, oil, and fiber.
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