Recent trends in effective utilization of by-product of corn

Maize (Zea mays. L) is the third most planted food crop and one of the major energy sources. Indian corn or corn is a cereal that is one of the most important edible grains in the world. In addition to the grains, leaves, corn silks, stalk and inflorescence of the maize plant are used for the treatment of several ailments. Corn silk has been seen as waste. Corn silk contains proteins, vitamins, carbohydrates and is reported to be an excellent source of many bioactive compounds such as fixed and volatile oils, steroids such as sitosterol and stigmasterol, alkaloids, saponins, tannins and natural antioxidants such as flavanoids and other phenolic compounds with beneficial effects on human health. Based on folk remedies, corn silk has been used as an oral antidiabetic agent in China for decades. Health benefits of corn silk have been reported in many investigations. Utilization of corn silk for commercial production of functional food is worthexploring to convert waste agricultural products into value-added products. Corn silk is ground and used as food additive and flavoring in several regions of the world. Currently, products from corn silks such as tea, powder, and cosmetics are commercial in China, Korea, Japan, USA and UK. Corn silk flour can be added in little quantities to bread, cookies, cakes, etc. to improve the nutritional aspects without affecting the original characteristics of the product. Corn silk can be ground and used as a dietary supplementary. Ample opportunities are available to convert the underutilized corn silk into a value added product.