Paper Title:

The Chemical Composition and Ensiling Characteristics of Sweet Corn Processing by-Products

Periodical Advanced Materials Research (Volumes 236 - 238)
Main Theme Application of Chemical Engineering
Edited by Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
Pages 305-308
DOI 10.4028/www.scientific.net/AMR.236-238.305
Citation Jian Guo Zhang et al., 2011, Advanced Materials Research, 236-238, 305
Online since May 2011
Authors Jian Guo Zhang, Qin Hua Liu, Fu Yu Yang
Keywords Bract, Cob, Fermentation Quality, Sweet Corn
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To investigate the nutritive and ensiling characteristics of sweet corn processing by-products, the chemical compositions of corn bracts and cobs were analyzed and the effects of wilting and additives on the fermentation quality and aerobic stability were measured. The research results showed: Corn bracts and cobs had low fiber content and high nitrogen free extract content (> 61% DM),with high nutritive value; Corn bracts and cobs were of high water soluble carbohydrate contents (> 10% DM), low buffering capacity (< 150 mE/kg DM), more lactic acid bacteria (> 107 cfu/g FM), they might be well preserved without any treatments, but their aerobic stability was poor; Barn and lactic acid bacteria addition had few effect on the fermentation except for reducing butyric acid content, wilting tended to increase lactic acid content and reduce the contents of volatile fatty acids.

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