USE OF CORN COBS IN FOOD RECIPES (LITERATURE REVIEW)
PJPZSD
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2026.02.011Keywords:
Corn cobs, biomass, corn cob meal, processing, agricultural waste, composition, food, beverages, component.Abstract
This article summarizes literature data on the use of corn kernel (Zea mays) biomass as a component in the production of various food and beverage products. It briefly describes the area under corn kernel cultivation and the quantities of corn cobs produced globally. It also briefly describes the main uses of Zea mays cobs in various sectors of the national economy and for the production of various chemical compounds. Literary data on the content of biogenic compounds (cellulose, hemicellulose, lignin, fatty acids and protein compounds, and some phenolic compounds) in corn cobs are presented. Data on the water-holding capacity, oil-holding capacity, and water swelling capacity of native Zea mays cobs are also presented. Literary sources have shown that corncob flour contains a high amount of dietary fiber and can potentially be used as a source of fiber in various food products (bread, pasta, cookies, muffins, crackers, and desserts). The use of corncob flour in the production of traditional foods such as otak-otak, putu piring, and kuih kaswi has been demonstrated. The polyphenolic compounds in corncobs are bioavailable and have potential biological effects, and can also be used as potentially marketable food ingredients with antioxidant properties. The use of corncob extracts and powder in the preparation of various beverages has also been demonstrated.
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