“Wheat germ (WG) is widely recognised as a nutritious raw material for incorporation into food product formulations or as a food in its own right. Typical applications are in germ-enriched bread, snack foods, and supplements to breakfast cereals, and for production of wheat-germ oil. Wheat germ, containing about 8% – 14% oil (average 10%), is mainly used in food, medical and cosmetic industries as a source of oil,” as stated in a research paper done by Faculty of Agriculture of Fayoum University, Egypt.