Perhaps a breakdown of a kernel of corn would be helpful. An
average bushel of yellow dent corn weighs 56 pounds. Approximately 70 percent of the kernel is
starch (from the endosperm), about 10 percent is protein (predominantly gluten, yes gluten),four percent is oil (extracted from the germ), and two percent is fiber (from the hull). When you use de-germed corn you increase your starch content and thus increase yield. You also aren’t handing the extra waste product and you use less water. There is the issue of added cost for de-germed corn however. That is a trade off you need to decided if it’s cost effective. I can say it’s much easier to convey, cook and pump without the solids. You will also have much less oil to separate, yes you may lose some flavor profiles but from my experience you haven’t lost much.