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Effect of Corn Maturity on Quality and Yield of Starch. Proceedings of the Corn Utilization Conference V

Proceedings of the Corn Utilization Conference V.
National Corn Growers’ Association. St. Louis, MO.
Jennings, S.D., D.J. Myers, L.A. Johnson, and L.M. Pollak. 1996.

There is a relatively large amount of corn produced in the United States each year. The majority of this grain is processed by the wet-milling industry, however, not all grain is suitable for the wet milling process. Corn that has been graded and classified by the US Department if Agriculture as No. 2 yellow dent corn is typically used. In some circumstances, corn is harvested before it becomes fully mature. This usually occurs when inclement weather is imminent which can prevent the corn from reaching full maturity or could make the harvesting of the crop more difficult. There is considerable uncertainty in the industry with regard to the effect of immature corn on the quality and yield of wet milled products. Grain quality measures can be taken to estimate these values, however, there is also uncertainty about which measures give valuable information about the milling properties of corn. Since the effect of maturity on the quality of corn and the yield of wet milled products is not well understood, the objectives of this study were to: 1) harvest corn at immature and mature stages of development and evaluate the quality of the grain using a variety grain quality measures; 2) use the grain proximate composition and quality measures in a mathematical model developed by Fox et. al. (1992) to predict starch yield, and 3) mill the harvested grain and compare the actual yields to those predicted by the models. The results of this study showed that maturity did influence grain quality, however, starch yields and purity was not significantly effected. The mathematical model used accurately predicted the trends in starch yield with maturity.

 

Reference: Fox, S.R., L.A. Johnson, C.R. Hurburgh, C. Dorsey-Redding, and T.B. Bailey. 1992. Relations of Grain Proximate Composition and Physical Properties to Wet Milling Characteristics of Maize. Cereal Chem. 69:191.