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Review
Nutritional, functional, and ethno-medical properties of sweet
corn cob: a concurrent review
Fakhar Islam,
1
* Ali Imran,
1
Muhammad Afzaal,
1
Farhan Saeed,
1
Aasma Asghar,
2
Sumaira Shahid,
1
Arooj Shams,
1
Syeda Mahvish Zahra,
3,4
Sunanda Biswas
5
& Muhammad Arslan Aslam
1
1 Department of Food Science, Government College University, Faisalabad, Pakistan
2 Department of Food Science and Nutrition, Government College University, Faisalabad, Pakistan
3 Department of Environmental Design, Health and Nutritional Sciences, Allama Iqbal Open University, Islamabad, Pakistan
4 Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
5 Department of Food & Nutrition, Acharya Prafulla Chandra College, Kolkata, India
(Received 20 December 2022; Accepted in revised form 25 January 2023)
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 phyto-
chemicals 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.
Keywords Corn cob, functional properties, nutritional composition, value-added products.
Introduction
Alternative sources of protein and nutrients must be
investigated as the global population grows in order to
solve the food scarcity problem (Lau et al., 2019). Utili-
sation of whole grains and their products, according to
epidemiological research, is helpful in avoiding chronic
diseases such as cardiovascular disease, obesity, Alzhei-
mer’s disease, diabetes type 2, and a few other malignan-
cies (Solfrizzi et al., 2017). This is due to the foods’
distinct phytochemical compositions and the synergistic
effects of these components. Phytochemicals, rather
than nutrients, are bioactive molecules present in plant
originated foods, are split into several types, which
include phenolic, alkaloids, nitrogen-containing-
compounds, carotenoids, flavonoids, and organo sulfur
compounds, and have been shown to have health bene-
fits in humans owing to their ability to neutralise free
radicals. Phospholipids and flavonoids, in especially, are
crucial chemicals for human health (Adom et al., 2005).
Sweet corn is distinguished from other corns by the
presence of a high level of sugar throughout the milky
and early dough phases, and the kernels are wrinkled
and brittle when dried (Geeta et al., 2017). A by-
product of sweet corn manufacturing for human utilisa-
tion, comprises cobs, husk leaves, discarded kernels,
and some stalks and counts for 60–70 percent of the
harvest yield (Fritz et al., 2001). There have been a
growing number of papers in the bread sector about the
addition of food by-products to improve the functional
characteristics or nutritional values of products
(Lau, 2018). SCC, a nutrient-dense agricultural left over
from the processing of maize is rich in phytochemicals,
minerals, and dietary fibre, notably ferulic-acid (Lau
et al., 2019). Moreover, persons with dietary sensitivities
and intolerances in addition to increased consumer pref-
erence for wheat gluten-free items (Nachay, 2010).
Gluten-free (GF) foodstuffs are typically prepared with
low-dietary fibre starches or flours (Singh et al., 2016),
and they are commonly of poor colour, crumb, and
small volume (Matos Segura & Rosell, 2011). Muffins
are a renowned snack food among consumers because
of their delicious taste and delicate, springy texture
(Matos et al., 2014). Because of its hypo-allergenicity,
*Correspondent: E-mail: fakhar.ft440@gmail.com;
fakharislam17462@gcuf.edu.pk
International Journal of Food Science and Technology 2023
doi:10.1111/ijfs.16338
Ó2023 Institute of Food, Science and Technology (IFSTTF).
1
low-fat, low salt, excellent digestibility, and bland fla-
vour, rice is one of the best cereals for making gluten-
free items (Marcoa & Rosell, 2008). When rice flour is
being used to make muffins; however, it results in
decreased quantity, a poor crumb structure, colour, and
texture (Matos et al., 2014). Rice flour also has a low
fibre and ferulic acid content 84 mg kg
1
and 0.62 g/
100 g, similarly Wanyo et al.(2009). SCC flour had
306 mg of ferulic acid and 59.5 grams of insoluble die-
tary fibre per 100 grams (Lau et al., 2019); therefore, it
can be utilised to boost the dietary fibre, ferulic acid
amount, and functional characteristics of GF rice flour
muffins by incorporating it into the recipes. This review
article highlights the nutritional composition of sweet
corn cobs, their functional properties, and the applica-
tion of sweet corn cobs in gluten-free bakery products.
Composition of sweet corn cob
The hemicellulose content of corn cobs is 41.4%, the
cellulose content is 40%, the lignin content is 5.8%, the
crude protein content is 2.5%, the starch content is
2.1%, the ask content is 1.8%, the water soluble carbo-
hydrate content is 1.1%, and the crude fat content is
0.7% (Kaliyan & Morey, 2010). Insoluble dietary fibre
made up more than 60% of the SCC, with cellulose
being the main component and hemicelluloses coming
second (Lau, 2018). Additionally, according to inor-
ganic elemental analysis, corn cobs contained silicon
(5.33 g kg
1
), phosphorus (1.11 g kg
1
), potassium
(10.8 g kg
1
), magnesium (0.55 g kg
1
), inorganic sul-
phur (0.14 g kg
1
), aluminium (0.18 g kg
1
), barium
(0.11 g kg
1
), calcium (0.23 g kg
1
), and traces of
strontium and barium (0.11 g kg
1
), (Mullen et al.,
2010). Moreover, corn cobs may contain antioxidant
compounds. The phenolic content of corn cob extract
is related to its ability to total antioxidant (Lau, 2018).
Serine and glutamine were found to make up the
majority of the 18 free amino acids in SCC, which were
also found to contain alanine, glutamic acid, aspartic,
and proline. Despite the absence of measurements for
free arginine, the free amino acid level in SCC made up
0.7 percent of the composition overall. In comparison
to the required amino acids contained in maize grain,
SCC includes fewer vital amino acids reported by
Belyea et al.(2004). However, the levels of non-
essential and essential amino acids in SCC are higher
than those in other cereal products including rye bran,
barley flour, wheat bran, oat bran, and whole grain
rye. These amino acids include lysine, tryptophan, and
histidine (Mustafa et al., 2007). SCC can thus be uti-
lised in combination with other plant protein bases to
improve the mixture’s whole protein value. Magnesium
and potassium amounts are present 9.62 0.21 g kg
1
DW and 1.67 0.10 g kg
1
DW, respectively. Addition-
ally, detected in SCC was calcium, zinc, lead, copper,
manganese, and iron, but smaller sums. There were
more minerals overall compared to in the sweet corn
cobs examined in the current study those already
described by (Anukam et al., 2017).
Bioactive components
Phenolic compounds
Numerous physiological characteristics of phenolic
compounds have been linked to them, such as antimi-
crobial, antioxidant, cardioprotective, anti-allergenic,
vasodilatory, anti-artherogenic, anti-thrombotic, and
anti-inflammatory properties (Balasundram et al.,
2006). The most prevalent class of phytochemicals in the
plant kingdom is phenolic compounds (Rouf Shah
et al., 2016). SCC contains phenolic compounds in free,
insoluble-bound, and esterified forms. The insoluble-
bound form has the largest concentration of phenolic
chemicals. (5.410.27 g GAE kg
1
of sample) was fol-
lowed by the esterified phenolic fraction (0.430.05 g
GAE kg
1
) and free phenolic fraction (0.90.08 g GAE
kg
1
) (Lau, 2018). Total phenolics are effective free radi-
cal scavengers are plentiful in purple waxy maize. Com-
pared to tray drying, freeze drying retained a greater
antioxidant capacity Senphan (2019).
Ferulic and p-coumaric acid
Ferulic-acid (FA) is a phenolic acid found through-
out nature. Ferulic acid is often present in fruits and
veggies like rice bran, tomatoes, and sweet corn (Sri
Balasubashini et al., 2003) and has a wide variety of
functional actions against illnesses like diabetes, can-
cer, neurological disorders, and heart disease (Sriniva-
san et al., 2007). Ferulic and p-coumaric-acid total
amounts in all three fractions of sweet corn cobs are
3.060.19 and 4.230.25 g kg
1
DW, correspond-
ingly. Ferulic and p-coumaric acids, with 2.96 and
4.08 g kg
1
, respectively, are the most prevalent in the
insoluble-bound phenolic component of sweet corn
cobs. When comparing to the insoluble bound frac-
tion, the esterified and free phenolic fractions showed
considerably reduced (P<0.05) p-coumaric-acid and
ferulic levels (Lau, 2018).
Carotenoid compounds
Three carotenoids, zeaxanthin, b-carotene, and lutein,
were found and measured in SCC. The predominant
carotenoid in SCC was b-carotene, which was followed
by zeaxanthin and lutein. The antioxidant activity of
peaches, nectarines, and plums has no correlation to
their carotenoid content (Gil et al., 2002). Zeaxanthin
(2.16 mg kg
1
), b-carotene (0.68 mg kg
1
), and lutein
were among the carotenoids found in sweet corn
Ó2023 Institute of Food, Science and Technology (IFSTTF).International Journal of Food Science and Technology 2023
Functional properties of sweet corn cob F. Islam et al.2
kernels (5.95 mg kg
1
). Castillo et al.(2021) results
revealed that SCC had more zeaxanthin and b-
carotene than had previously been reported for
sweet-corn kernels. In all three antioxidant capacity
experiments (TEAC, FRAP, and DPPH), the bound
phenolics fraction had the best antioxidant capacity
and included the most ferulic and p-coumaric acid.
The most abundant carotenoids in SCC were zeaxan-
thin, b-carotene, and lutein reported by Lau (2018).
Supercritical fluid SFE was successful in extracting
substantial amounts of compared to traditional extrac-
tion, for carotenoids. There was no connection
between the carotenoid content. b-carotene content
was also three times higher when using SFE extrac-
tion. This might be because of the greater oxidation
sensitivity of beta-carotene compared to lutein and
zeaxanthin (Yuan et al., 2008). Furthermore, the mix-
ture of low viscosity and supercritical fluid with a high
diffusivity can improve the penetration into a solid
substance with pores and results subsequently lead to
a quicker and more efficient extraction (Lang &
Wai, 2001). The supercritical fluid extraction of carot-
enoids is superior to other vegetable byproducts like
persimmon peel concentration in SCC was higher
(Takahashi et al., 2006). Total phytosterol levels were
two times greater in cobs (68.0–217.1 mg 100 g
1
DW) than in kernels (43.8–89.5 mg 100 g
1
DW), with
the greatest values in Sinhwangok kernels and cobs
60 days after pollination reported by Bae et al.(2022).
Functional properties of SCC
Prebiotic activity
Development profiles of ten L. plantarum strains in
SDM enhanced with an xylooligosaccharides (XOS)-
rich fraction derived from maize processing industry
waste. XOS was readily utilised by all of the microor-
ganisms examined as evidenced by the rise in the num-
ber of maize cobs SCFA liberation and the viscosity of
the culture broth All strains’ OD600 increased when cul-
tivated with 0.5 g L
1
XOS after 12 h of fermentation,
it was greater than 0.6, but in the OD600 was never
higher than medium without any carbohydrate 0.1. The
probiotic L. plantarum S
2
was the one whose develop-
ment was most aided by the prebiotic XOS; however,
strains S
56
and S
57
also grew well. Lb
1
was likewise stim-
ulated, leading to the conclusion that XOS was involved
was the favoured material, which corresponds to the
multiple authors’ reports, all of whom saw a definite
benefit the impact of this prebiotic on Lactobacillus
rhamnosus viability tangles (Madhukumar & Muralik-
rishna, 2010). XOS derived from water-extractable poly-
saccharides found in Bengal gram husk and wheat bran
was also found to enhance the development of bacteria
Lactobacilli (Pan et al., 2009). Furthermore, our current
research has revealed that various strains of L. plan-
tarum had varied characteristics growth characteristics,
which was most likely because to the in the hydrolysis of
XOS, there are variances in xylanase activity. In vivo
testing of the effects of xylooligosaccharides and L. plan-
tarum S2 on the gut microbes in a rat model revealed
that XOS coupled with L. plantarum S2 may enhance
the survivable bifidobacteria and lactobacilli while
decreasing the viable Clostridia spp. Enterobacter,and
Enterococcus reported by Yu et al.(2015).
Antioxidant activity
Corn cob xylan has a TAC of 48.5 mg ascorbic acid
equal per gram of xylan. This action was comparable
to sulphated polysaccharides from the palatable red
seaweed Gracilaria caudata, although it was higher
than that of tamarind seed polysaccharide (Choi et al.,
2009). As a result of corn cob xylan was chosen for fur-
ther investigation of its antioxidative effects because of
its greater TAC using a superoxide-radical scavenging
activity assay (SRSAA), a hydroxyl radical scavenging
activity assay (HRSAA), and a hydrogen peroxide
radical scavenging activity assay capacity for iron
chelation and power reduction antioxidants prevent
metal-lipid interactions by forming insoluble metal com-
plexes the formation of steric hindrance or complexes
with ferrous ions. The largest amounts of total flavo-
noids and phenolics were found in ripe corn silk and
corn cob (P<0.05) reported by Yang et al.(2019).
Anti-proliferative activity
In recent years, antiproliferative analyses of antioxidant
substances have been published (Maqbool et al., 2023).
One of the key challenges in the hunt for anticancer
drugs is the discovery of molecules that inhibit or pro-
long tumour cell proliferation while having no effect on
normal cells. In a dose-dependent approach, effective
against HeLa carcinoma cells, with highest antiproli-
ferative activity 50 percent action for about 2 mg/mL.
Furthermore, no action against normal fibroblast cells
was discovered (3T3) reported by Melo-Silveira et al.
(2011). According to Ryu et al.(2009), pure polysaccha-
rides from Salicornia herbacea can suppress cell growth
in human colon cancer accounts for 50% of the total at
1mgmL
1
. Polysaccharides’ anti-proliferative proper-
ties can be linked to the occurrence of charged groups
on the molecule. Gnabre et al.(2010) discovered a link
between the quantity of sulphate groups and
anti-proliferative activity. Polysaccharides derived from
seaweed have an effect. Furthermore, commercial xylo-
glucans derivatives (xyloglucans selenium esters) had an
anti-proliferative effect on tumour cells (HepG2) with a
dose-dependent effect with a dosage of 1 mg mL
1
,
30% of proliferation is inhibited (Cao & Ikeda, 2009).
Ó2023 Institute of Food, Science and Technology (IFSTTF). International Journal of Food Science and Technology 2023
Functional properties of sweet corn cob F. Islam et al. 3
Neutral polysaccharides, which predominantly comprise
xylose produced from Japanese-bamboo, show specific
cytotoxicity versus acute lymphoblastic-leukaemia cells,
with 60 percent anti-proliferative action 200 g mL
1
is
a concentration of 200 grams per millilitre of water
(Ryu et al., 2009). This shows that polysaccharides, such
as xylan, have anti-proliferative properties not just a
result of their charge density, but a combination of
polysaccharide structural characteristics anti-
proliferative activity and antioxidant content were
shown to have no correlation (R
2
=0.398) (P<0.05 or
above) (Ando et al., 2004). MEC (methanolic extract of
corn cobs) recovered SOD and CAT, lowered malon-
dialdehyde actions, and demonstrated excellent Trolox-
Equivalent-Antioxidant Potential in mice administered
with carbon tetrachloride. Moreover, MEC reduced
HeLa viability through apoptosis caused by an enhance-
ment in the Bax/Bcl-2 ratios, which activated caspase-3.
Protein kinase-C activity was also elevated in treated
tumour cells. As a result of our discoveries, corn cobs
have biotechnological significance as a reservoir of com-
pounds having pharmacological action reported by
Melo-Silveira et al.(2014).
Anticoagulant activity
Thromboembolic illnesses, including stroke, myocardial
infarction, and pulmonary embolism, are defined by the
movement and lodging of thrombus as well as the devel-
opment of blood clots inside the veins or arteries in vari-
ous organs. They are an issue for world health. The
anticoagulant medication mammalian-derived heparin,
which is generated from swine intestinal and bovine lung,
both protects and cures thromboembolic illness. Heparin
therapy includes a number of adverse effects, such as
bleeding and thrombocytopenia in contrast to the possi-
bility of infectious organism contamination, which
restricts its use reported by Chen et al.(2022). When
working with polysaccharides, anticoagulant action is
constantly taken into account. Plant polysaccharides, on
the other hand, are rarely tested for anticoagulant action
because they are mainly neutral. To present, no research
has looked into the anticoagulant properties of xylan’s.
Corn cobs were used to make this dish. As a result, it was
chosen to test this compound’s anticoagulant properties.
Corn cob flour was used to make this extract. To this
objective, xylan was put through anticoagulant testing
like these. In the experimental section, you will find a
description on how to do it. The researchers utilised com-
mercial activated partial thromboplastin time (APTT)
kits to see if the anticoagulant activity of xylan may affect
both extrinsic and intrinsic coagulation pathways Cai
et al.(2015). Additionally, at 2 mg mL
1
, xylan showed
strong ferric chelating action (70 percent). In the aPTT
test, Xylan also demonstrated anticoagulant action
reported by Melo-Silveira et al.(2011).
Antimicrobial activity
A significant issue in medicine is germ resistance to
antibiotics. Several bacteria isolates are found to be
resistant to antibiotics often used in clinical therapy
each year (Mehrotra et al., 2011). Every year, millions
of dollars are spent on this worrying issue, which also
endangers human life. Usman (2023) Thus, worldwide
initiatives to comprehend biology and biochemistry,
seek additional chemicals, and antibiotic activity have
advanced in academic and scientific facilities all about
the globe. Plant extracts were utilised to treat a variety
of human illnesses, including microbial infection, for
thousands of years. As a result, researchers have dis-
covered and created novel antibiotic molecules from
plant extracts. Staphylococcus epidermidis growth was
not inhibited by corn cob xylan in this investigation
(ATCC 35984). The polysaccharide, however, was able
to stop one clinical isolate of KPC produces Klebsiella
pneumoniae in about 25% of cases, which leads to the
development of biofilms was cut in the same percent-
age. KPC isolates are resistant to the majority of com-
mon antibiotics use carbapenems in particular to treat
clinical infections. By fractionating or chemically alter-
ing the functional compounds, which use the xylan as
a scaffold molecule, the apparent low of action
towards KPC may be increased even more. According
to Gul et al.(2011), various plant extracts present dis-
tinctive antibacterial activities against numerous differ-
ent bacterial species. The variation in this outcome
could be brought on by the various combinations of
receptors found in each type of bacteria perceive dis-
tinctive polysaccharide patterns, and as a result, the
technique of responding and signalling is special. Inhi-
bition of proteolytic-enzymes (peptidases) and other
connections that cellular-membrane-transferrin,
inactivate-bacterial-adhesins, and non-specific associa-
tions with polysaccharides may be the cause of poly-
phenol cytotoxic effects towards bacteria (Islam et al.,
2022). Phenolic compound extracted from sweet corn-
cob demonstrated bacteriostatic against Staphylococcus
Albus,Bacillus Subtilis, and Escherichia Coli reported
by Wang & Xu (2014). Additionally, xylan variation
reduced the minimum inhibitory concentration (MIC)
levels for QXy, particularly versus Gram-positive
microbes (S. aureus ATCC 25923), from >2.0 (Xy) to
0.25%w/v quaternized xylan’s (QXy). Modified xylan’s
provide improved antibacterial and antioxidant prop-
erties, as well as the ability to be used or included in
novel materials for a variety of uses, including biomed-
ical, biological, packaging, and therapeutics formula-
tions reported by Fr€
ohlich et al.(2022). In an
experiment using normal and tumour human cells,
only HeLa tumour cell production was decreased
(P<0.05) in a dose-dependent way by xylan, reaching
saturation at about 2 mg mL
1
, but 3T3 normal cell
Ó2023 Institute of Food, Science and Technology (IFSTTF).International Journal of Food Science and Technology 2023
Functional properties of sweet corn cob F. Islam et al.4
growth was unaffected after 72 h reported by Melo-
Silveira et al.(2011).
Antidiabetic activity
A chronic metabolic condition called diabetes mellitus
presently affects 3% of the glob’s population. Chronic
hyperglycemia, problems with microvascular disease in
the renal glomeruli, retina, and peripheral nerves, as well
as glucose and lipid metabolism are the disease’s distin-
guishing features (Vinik & Vinik, 2003). Natural hypo-
glycemic agents, especially those derived from plants,
have lately gained popularity since they are regarded to
be less toxic and have less side effects than synthetic
sources. There are around 200 pure phytochemicals hav-
ing hypoglycaemic properties, and plant sources are
employed in various traditional diabetic therapies. How-
ever, experimental studies have shown that the over-
whelming amount of them have little to no effect on
glycaemic control. The PCE- or pinitol-treated animals
demonstrated considerable protection of pancreatic cell
destruction and increased insulin content in their pan-
creatic islets shape. The findings of microarray analysis
show that the liver and adipose tissues have protein and
gene expressions related to fatty acid metabolism and
glycolysis reported by Huang et al.(2015). Corn cobs
contain polysaccharides that have a beneficial role in
SCP-80-I and help reduce the blood glucose level in dia-
betic rats. Therefore, corn cob polysaccharides are used
as a medicine in type 2 diabetic condition reported by
Wang et al.(2022). As a result, SCP-80-1 may success-
fully control diabetic rats’ blood glucose levels, increase
glucose tolerance, and repair damaged islet tissue, show-
ing that this polysaccharide is a natural hypoglycemic
drug with potential for use in the treatment of diabetes
mellitus reported by Ma et al.(2020).
Utilisation of SCC in value-added products
There have been more recent articles in the baking
industry on using food waste to improve the nutritional
benefits or functional characteristics of the foods. To
increase the quality of flatbread, utilise tomato-pomace
as an excellent and economical base of hydrocolloids
(Majzoobi et al.2011). Additionally, many authors
reported that when the pomace of carrot was added,
which reduced the cake’s density, hardness, and cohe-
siveness while improving the sensory evaluations. Addi-
tionally, adding orange pomace flour might enhance a
coeliac patient’s intake of all dietary fibre. Furthermore,
Phimolsiripol et al.(2012) used rice bran to augment the
nutritional fibre concentration of gluten-free-bread
made from rice. Most of the gluten-free foodstuffs avail-
able now are of low quality because they lack flavour
and have a bad mouthfeel (Gallagher et al., 2003). Addi-
tionally, foods that are gluten-free are usually composed
of refined starches or flours that are not enriched or for-
tified. Since they are meant to replace products that con-
tain gluten, the amounts of nutrients may not be the
same. Therefore, it is questionable whether or not main-
taining a lifetime gluten-free diet assures celiac patients
a nutritionally balanced diet. Owing to its white-colour,
bland flavour, hypoallergenic qualities, and improved
digestion, rice flour has drawn increased interest as a
wheat flour substitute in the development of gluten-free
foods (Rosell et al., 2007). Most starches or rice-based
gluten-free foodstuffs contain a variety of hydrocolloids.
For instance, rice flour combined with more fat powder
yields biscuits of quality equivalent to those made with
wheat flour (Arendt et al., 2006). Nevertheless, these
gluten-free bakery items that use gums to substitute glu-
ten frequently lack fibre and minerals. Consequently,
research into the potential of substitute gluten-free flour
has increased. In sensory testing, the gluten-free biscuits
formed from a blend of brown rice, soya, maize, and
potato starch function similarly to their wheat-based
counterparts (Schober et al., 2008). Additionally, the
use of pseudocereals-minor cereals that are uncommon
and only grown in a few areas of the world in the prepa-
ration of gluten-free baking has been documented. Vari-
eties include chickpea, carob germ, soy flour, amaranth,
buckwheat flour (Alvarez-Jubete et al., 2010), quinoa
white flour (Elgeti et al., 2014), and quinoa flour. Addi-
tionally, it has been noted that cereals and pseudocer-
eals may contain polyphenols that make them a possible
food source (Saturni et al., 2010). One of the top grain
bases of polyphenols, like as ferulic, p-coumaric acid
gallic, and p-hydroxybenzoic, is buckwheat (Gallardo
et al., 2006). When used to make gluten-free crackers,
these compounds have been shown to increase overall
antioxidant and phenolic action when related to crack-
ers made from wheat (Sedej et al., 2011). Mushroom
production is enhanced by the nutrients in corncob.
Corn cob is used as a substrate for Lentinula edodes
(shiitake) cultivation as wood. The innovative substrate
for mushroom (Lentinula edodes) production is become
difficult those days. It also provides a cost-effective and
environmentally friendly method to convert transform-
ing biomass waste into high-quality edible-mushrooms
(Yu et al., 2022). Using 20% SCCF demonstrated a
reduction in the firmness of muffins while increasing the
volume of muffin and also the amount of airy cells in
the crumb. Compared to rice flour muffins, Sweet corn
cobs flour muffins had higher mean overall like scores
reported by Lau et al.(2022). Boosted integration of
corn cob flour in high-fibre bread preparations
increased the fibre concentration while decreasing the
protein amount (P<0.05). It had no effect on the other
chemical components, including ash, moisture, carbohy-
drate, and fat content. Increased corn cob flour inclu-
sion lowered bread volume while increasing bread
stiffness (P<0.05) reported by Hamzah & Lian (2012).
Ó2023 Institute of Food, Science and Technology (IFSTTF). International Journal of Food Science and Technology 2023
Functional properties of sweet corn cob F. Islam et al. 5
Conclusion
SCC is a by-product of sweet corn. This waste product
is discarded in our ecosystem every year. But this agri-
cultural waste contains important nutrient and func-
tional characteristics. This review paper concludes that
phytochemical such as phenols, carotenoids, and p-
coumaric acid and ferulic are present in corn cobs.
Moreover, polysaccharides and xylan have prebiotic
and therapeutic potential such as antioxidant, antimi-
crobial, anticoagulant, anticancer and reduces the
blood glucose level. Corn cobs are used for the devel-
opment of value-added bakery product products, and
this product is safe for gluten allergy persons.
Acknowledgments
The authors acknowledge Government College Uni-
versity, Faisalabad-Pakistan, for providing the facili-
ties used for the study.
Author contributions
Fakhar Islam: Writing –original draft (equal). Ali
Imran: Supervision (equal). Muhammad Afzaal: Inves-
tigation (equal). Farhan Saeed: Formal analysis
(equal). Aasma Asghar: Visualization (equal). Sumaira
Shahid: Formal analysis (equal). Arooj Shams: Investi-
gation (equal). Syeda Mahvish Zahra: Validation
(equal). Sunanda Biswas: Data curation (equal).
Muhammad Arslan Aslam: Formal analysis (equal).
Conflict of interest
The authors declare no conflict of interest.
Ethical approval
The study does not involve any human or animal
testing.
Data availability statement
The data that support the findings of this study are
available from the corresponding author, upon
request.
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