A process for extraction of edible protein from corn germ. The process includes providing a defatted corn germ with a fat concentration of less than about 5% by weight, milling the corn germ to a granulation of less than about 100 US mesh at less than 180°F, preparing a slurry from the milled corn germ, extracting a edible protein solution from the slurry, recovering the edible protein by precipitating agents (ethanol, acids), and drying the edible protein. The resulting food is 80% to 90% protein.
