**2.1 Dry milling**

Grinding of the whole grain stone or roller mill to produce flour or meal is a simple method used around the world when the ground products are to be consumed shortly after processing. The stability of such products is limited owing to the presence of crushed germ in the flour. Oil from broken germ cells is easily oxidised to produce rancid odour and flavour. The large as well as small grits are used in the production of cornflakes and breakfast cereals. Dry milling germ can be pressed or solvent extracted to recover the valuable oil. The major advantages of maize dry milling are the lower capital costs as compared to wet milling [3].
