Analysis of the Nutritional Components of Corn Cobs
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Abstract:
In this paper, the contents of nutritional components of four kinds of commercially available corn cobs were analyzed, including yellow sweet corns, yellow with white corns, sticky white corns and purple with white sticky corns. It was found that fiber and starch were the main components of the corn cobs. Raw sweet corn cob containsed the highest content of cellulose, up to 0.3 g/g. The starch in waxy corn cob was about twice higher than non-waxy type, but 50% starch was lost after gelatinization. The highest content of polyohenol was more than 1.34% while about 0.05 mg polyphenol can be acquired for only 1 g cooked corn cob. All the tested corn cob had a similar amino acid composition. Among the amino acids, the glutamic acid and proline had the highest content while methioninetyrosine content was the lowest. In addition, the cooked sweet corn cob contained the highest content of total amino acids, up to 14.94 mg/g containing 31.88% essential amino acids. Corn cob was also rich in mineral elements, in which Cu showed the highest content (5.61~24.23 mg/g), followed by element K and Mg.
