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Nutritional evaluation of baby corn (zea mays)

Santosh Hooda (Department of Foods and Nutrition, Chaudhary Charan Singh Haryana Agricultural University, Hisar, India)
Asha Kawatra (Department of Foods and Nutrition, Chaudhary Charan Singh Haryana Agricultural University, Hisar, India)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 February 2013

780

Abstract

Purpose

The purpose of this paper is to study nutritional composition of HM‐4 variety of baby corn.

Design/methodology/approach

Baby corn was analysed for proximate composition, available carbohydrates, dietary fiber constituents, in vitro digestibility, minerals, anti‐nutrients, vitamin and amino acids.

Findings

Baby corn contained 90.03, 17.96, 2.13, 5.30 and 5.89 percent moisture, protein, fat, ash and crude fibre, respectively. Total soluble sugars content was 23.43 g/100 gm and reducing sugars was 1.96 g/100 g. It contained 8.10 g/100 g of cellulose and 5.41 g/100 g of lignin. In vitro starch and protein digestibility was 28.80 mg maltose released per gram and 72.18 percent, respectively. Baby corn contained 5.43 mg/100 g of ascorbic acid and 670 μg/100 g of β‐carotene. Calcium, magnesium and phosphorus content of baby corn was 95.00, 345.00 and 898.62 mg/100 g, respectively, baby corn contained 0.05, 2.85 and 0.675μg/g of methionine, isoleucine and leucine, respectively.

Originality/value

The study indicated that baby corn is good source of various nutrients like protein, crude fibre, carbohydrates and dietary fibres and its nutritional quality is at par or even superior to many other commonly used vegetables.

Keywords

Citation

Hooda, S. and Kawatra, A. (2013), "Nutritional evaluation of baby corn (zea mays)", Nutrition & Food Science, Vol. 43 No. 1, pp. 68-73. https://doi.org/10.1108/00346651311295932

Publisher

:

Emerald Group Publishing Limited

Copyright © 2013, Emerald Group Publishing Limited

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