ARS | Publication request: CORN AS A FOOD SOURCE IN THE UNITED STATES: PART II: PROCESSES, PRODUCTS, COMPOSITION, AND NUTRITIVE VALUES

Submitted to: Cereal Foods World
Publication Type: Review Article
Publication Acceptance Date: June 20, 1995
Publication Date: N/A

Technical Abstract: Corn has become an integral part of the U.S. diet, and is found in many different products throughout the marketplace. Corn is eaten whole, ground, fractionated, and popped, and its parts appear in foods as both recognizable and unrecognizable corn ingredients. The high productivity of modern corn hybrids, the food flavor of corn, and the ease of processing corn into many foods and functional ingredients will likely result in even more corn usage for human consumption. Recent efforts to modify kernel components will provide an even wider diversity of corn products in the future. Traditional breeding and variety-testing of corn has generally focused on agronomic improvement. Nutritional and compositional analyses, when done, generally include only analyses for starch, protein, fat, and ash/fiber. Much less information is available regarding more detailed composition of corn and its minor constituents.