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Scope of this study is to investigate the factors responsible for the fat degradation process of wheat germ and to determine preventive measures according to factorial experimental design. Therein, 10kg of wheat germ was taken (M.C 11.63%, Acid value 14.92mgKOH/1g oil) and divided into two portions. One portion was steam blanched at 110 o C for 3 minutes and the rest portion was kept untreated. Blanched portion was divided into two, and moisture content of one portion was reduced to 8% (w/b)fatcat:wv5ib5vkujepxkaswqcdtp2psu