Nutritional, functional, and ethno‐medical properties of sweet corn cob: a concurrent review

• Published in: International journal of food science & technology Vol. 58; no. 5; pp. 2181 - 2188
• Main Authors: Islam, Fakhar, Imran, Ali, Afzaal, Muhammad, Saeed, Farhan, Asghar, Aasma, Shahid, Sumaira, Shams, Arooj, Zahra, Syeda Mahvish, Biswas, Sunanda, Aslam, Muhammad Arslan
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01-05-2023
• Subjects: Agricultural wastes; Corn; Corn cob; Crop production; Food; Functional foods & nutraceuticals; functional properties; Gluten; Health problems; Manufacturing industry; nutritional composition; Raw materials; Sweetcorn; value‐added products; Vegetables
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.16338

Summary
The corn cob is still a significant component of the corn residue. It is estimated that maize cob accounts for 40–50 percent of total corn production. Corn cob is considered an agriculture waste (by‐product of sweet corn). This by‐product causes environmental pollution, which produces health problems. Its phytochemicals and prebiotic potential provide large benefits for humans when it is consumed. Therefore, corn cob has functional properties such as antioxidant, antimicrobial, anticoagulant, anticancer and reduces the blood glucose level. Corn cob may be used as opportunistic raw material in food products and other possible applications. Current review explained the nutritional composition of corn cob and its possible health benefits. In conclusion, corn cobs have the potential for the development of value‐added products, which are gluten free and also contribute to flourish business of food development and nutraceutical manufacturing industries.
Nutraceutical and functional properties of sweet corn cobs.