Nutritional evaluation and utilization of baby corn for product development
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Date
2005
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CCSHAU
Abstract
The present study was carried out to nutritionally evaluate baby
corn; to utilize baby corn for product development and to standardize
processing methods for extending shelf life of baby corn.
Baby corn was found to contain 90.03 percent of moisture, 17.96
percent of crude protein and 2.13 percent of crude fat, 5.30 percent of
total ash and 5.89 percent of crude fibre. Total soluble sugars, reducing
sugars, non-reducing sugars and starch content was 23.43, 1.96, 21.47
and 15.60 g/100g respectively. Baby corn contained 27.12, 2.08,
25.04, 8.10 and 5.41 g/100g of neutral detergent fibre, acid detergent
fibre, hemicellulose, cellulose and lignin, respectively. In vitro starch
digestibility was 28.80 mg maltose released per gram and in vitro protein
digestibility was 72.18 percent. Baby corn contained 398.00 mg/100g of
tannins and 275 mg/100g of phytic acid. Hundred gram of edible baby
corn contained 5.43 mg of ascorbic acid and 670 μg of -carotene.
Calcium, magnesium, zinc, iron and phosphorus content of baby corn
was 95.00, 345.00, 6.25. 6.91 and 898.62 mg/100g, respectively. Baby
corn contained 0.05, 2.85, 0.675, 0.30 and 0.025 μg/g of methionine,
isoleucine, leucine, phenylalanine and lysine, respectively. Baby corn
was utilized for preparation of various snacks sweets, salad, vegetables,
preserved and chinese products which were acceptable organoleptically.
Dehydration and freezing was found effective in extending
shelf-life upto 90 days. Both the processes did not produce any
significant change in moisture, crude protein, crude fat and crude fibre
content of baby corn during storage. Mineral content of dehydrated baby
corn did not showed any significant change except calcium and zinc
which declined gradually. Calcium, magnesium, zinc and iron content of
frozen baby corn decreased significantly with storage. Ascorbic acid
content of dehydrated and frozen baby corn decreased significantly by
32.56 and 11.60 percent whereas -carotene decreased by 38.60
and 10.75 percent, respectively by the end of 90 days of storage.
Tomato-corn soup, sweet ‘n’ sour, baby corn masala and mixed
vegetable made from both dehydrated and frozen baby corn were liked
very much throughout the storage period. Baby corn thus can be utilized
in preparation of wide variety of recipes and can be stored in frozen and
dehydrated form.