Staff View: A review: Influence of processing techniques on nutritional composition and antinutritional components of corn (Zea mays L.) kernels / Nur Syazana Shahabuddin and Marina Zulkifli

A review: Influence of processing techniques on nutritional composition and antinutritional components of corn (Zea mays L.) kernels / Nur Syazana Shahabuddin and Marina Zulkifli

Corn (Zea mays L.) has been widely cultivated in Malaysia and it is the most prevalent cereal grains crop globally. The majority of essential nutrients can be found in the kernel parts of the corn which are edible and industrially processed to produce various kinds of food products. However, the pre...

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Main Authors:	Shahabuddin, Nur Syazana, Zulkifli, Marina
Format:	Conference or Workshop Item
Language:	English
Published:	2021
Subjects:	Plant physiology Physical plant physiology Growth. Development. Including pattern formation Vegetables
Online Access:	https://ir.uitm.edu.my/id/eprint/57358/1/57358.pdf https://ir.uitm.edu.my/id/eprint/57358/
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id	my.uitm.ir.57358
record_format	eprints
spelling	my.uitm.ir.573582022-04-05T08:27:55Z https://ir.uitm.edu.my/id/eprint/57358/ A review: Influence of processing techniques on nutritional composition and antinutritional components of corn (Zea mays L.) kernels / Nur Syazana Shahabuddin and Marina Zulkifli Shahabuddin, Nur Syazana Zulkifli, Marina Plant physiology Physical plant physiology Growth. Development. Including pattern formation Vegetables Corn (Zea mays L.) has been widely cultivated in Malaysia and it is the most prevalent cereal grains crop globally. The majority of essential nutrients can be found in the kernel parts of the corn which are edible and industrially processed to produce various kinds of food products. However, the presence of antinutritional components in the corn kernels is worrying as they can block the absorption of nutrients. Therefore, this paper aimed to review the processing techniques available in lowering the deleterious effects caused by consuming the antinutritional components such as saponin, tannin, and phytate. Boiling, roasting, fermentation, and germination are the processing techniques being studied. The findings revealed that all processing techniques done on yellow corn kernels caused reductions in the level of antinutritional components as compared to the raw corn kernels. Roasting and germination have the utmost reduction in the level of antinutritional components followed by fermentation, and boiling. Additionally, the processing techniques in enhancing the nutritional compositions are positively proven as it is believed to increase the kernels’ protein digestibility, enhance the mineral extractability, and extend the shelf life of the product. Despite consuming antinutrient is reported to be risky, taking them at low concentrations may favourably give positive effects on human health. Obtained results suggested that processed corn kernels could be used in the food industry before processing them into end products. For that reason, more comprehensive research should be carried out in the future to explore the variety of other corn species, especially pigmented corn. 2021 Conference or Workshop Item PeerReviewed text en https://ir.uitm.edu.my/id/eprint/57358/1/57358.pdf (2021) A review: Influence of processing techniques on nutritional composition and antinutritional components of corn (Zea mays L.) kernels / Nur Syazana Shahabuddin and Marina Zulkifli. In: UNSPECIFIED.
institution	Universiti Teknologi Mara
building	Tun Abdul Razak Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Teknologi Mara
content_source	UiTM Institutional Repository
url_provider	http://ir.uitm.edu.my/
language	English
topic	Plant physiology Physical plant physiology Growth. Development. Including pattern formation Vegetables
spellingShingle	Plant physiology Physical plant physiology Growth. Development. Including pattern formation Vegetables Shahabuddin, Nur Syazana Zulkifli, Marina A review: Influence of processing techniques on nutritional composition and antinutritional components of corn (Zea mays L.) kernels / Nur Syazana Shahabuddin and Marina Zulkifli
description	Corn (Zea mays L.) has been widely cultivated in Malaysia and it is the most prevalent cereal grains crop globally. The majority of essential nutrients can be found in the kernel parts of the corn which are edible and industrially processed to produce various kinds of food products. However, the presence of antinutritional components in the corn kernels is worrying as they can block the absorption of nutrients. Therefore, this paper aimed to review the processing techniques available in lowering the deleterious effects caused by consuming the antinutritional components such as saponin, tannin, and phytate. Boiling, roasting, fermentation, and germination are the processing techniques being studied. The findings revealed that all processing techniques done on yellow corn kernels caused reductions in the level of antinutritional components as compared to the raw corn kernels. Roasting and germination have the utmost reduction in the level of antinutritional components followed by fermentation, and boiling. Additionally, the processing techniques in enhancing the nutritional compositions are positively proven as it is believed to increase the kernels’ protein digestibility, enhance the mineral extractability, and extend the shelf life of the product. Despite consuming antinutrient is reported to be risky, taking them at low concentrations may favourably give positive effects on human health. Obtained results suggested that processed corn kernels could be used in the food industry before processing them into end products. For that reason, more comprehensive research should be carried out in the future to explore the variety of other corn species, especially pigmented corn.
format	Conference or Workshop Item
author	Shahabuddin, Nur Syazana Zulkifli, Marina
author_facet	Shahabuddin, Nur Syazana Zulkifli, Marina
author_sort	Shahabuddin, Nur Syazana
title	A review: Influence of processing techniques on nutritional composition and antinutritional components of corn (Zea mays L.) kernels / Nur Syazana Shahabuddin and Marina Zulkifli
title_short	A review: Influence of processing techniques on nutritional composition and antinutritional components of corn (Zea mays L.) kernels / Nur Syazana Shahabuddin and Marina Zulkifli
title_full	A review: Influence of processing techniques on nutritional composition and antinutritional components of corn (Zea mays L.) kernels / Nur Syazana Shahabuddin and Marina Zulkifli
title_fullStr	A review: Influence of processing techniques on nutritional composition and antinutritional components of corn (Zea mays L.) kernels / Nur Syazana Shahabuddin and Marina Zulkifli
title_full_unstemmed	A review: Influence of processing techniques on nutritional composition and antinutritional components of corn (Zea mays L.) kernels / Nur Syazana Shahabuddin and Marina Zulkifli
title_sort	review: influence of processing techniques on nutritional composition and antinutritional components of corn (zea mays l.) kernels / nur syazana shahabuddin and marina zulkifli
publishDate	2021
url	https://ir.uitm.edu.my/id/eprint/57358/1/57358.pdf https://ir.uitm.edu.my/id/eprint/57358/
_version_	1729707550874533888
score	13.211869

A review: Influence of processing techniques on nutritional composition and antinutritional components of corn (Zea mays L.) kernels / Nur Syazana Shahabuddin and Marina Zulkifli

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