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Bioactive Factors and Processing Technology for Cereal Foods pp 33–53Cite as

Corn

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Abstract

Corn is an economic crop and serves as a staple and primary diet for large populations in many areas. Starch accounts for the largest constituent in corn, followed by protein, fiber, fat, and micronutrients such as vitamins and minerals. Zein protein is the major storage protein; however, zein is deficient in basic and acidic amino acids, especially lysine and tryptophan. In addition to providing macronutrients and micronutrients, corn also contains non-nutrient phytochemicals such as phenolic acids, anthocyanins, and carotenoids. The amount of specific phytochemicals in corn varies depending on genotypes and environmental factors. Overall, colorful corn such as blue and purple corns has more anthocyanins than yellow and white corn. Phenolic acids, anthocyanins, and carotenoids have shown many health benefits associated with lowering the risk of chronic diseases such as having anticancer, antihypertension, and anti-inflammation effects and preventing obesity. Dietary fiber in corn can also bring many health benefits such as weight control and gut health. However, the amount and bioavailability of micronutrients and non-nutrient phytochemicals in corn are relatively low. Heat processing results in the loss of vitamins and phytochemicals due to their low thermal stability. Hence, approaches such as fortification either in breeding or food processing have been applied for the purpose of increasing certain types of nutrient in food.

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Acknowledgments

This is contribution no. 18-622-B from the Kansas Agricultural Experimental Station.

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Authors and Affiliations

  1. Department of Food Nutrition Dietetics and Health, Kansas State University, Manhattan, KS, USA

    Jingwen Xu & Weiqun Wang

  2. Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA

    Yonghui Li

Authors
  1. Jingwen Xu
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  2. Yonghui Li
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  3. Weiqun Wang
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Corresponding author

Correspondence to Yonghui Li .

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Editors and Affiliations

  1. School of Food and Health, Beijing Technology and Business University, Beijing, China

    Jing Wang

  2. School of Food and Health, Beijing Technology and Business University, Beijing, China

    Baoguo Sun

  3. Guelph Research & Development Centre, Agriculture & Agri-Food Canada, Guelph, ON, Canada

    Rong Tsao

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Xu, J., Li, Y., Wang, W. (2019). Corn. In: Wang, J., Sun, B., Tsao, R. (eds) Bioactive Factors and Processing Technology for Cereal Foods. Springer, Singapore. https://doi.org/10.1007/978-981-13-6167-8_3

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