Compositional changes in corn cob and sheath across developmental stages: Implications for industrial use

This study investigated the physical, chemical, and functional characteristics of corn cob and corn sheath across six developmental stages—from silking to physiological maturity. Physical measurements showed that corn cob weight increased from 35.04±0.41 g to 78.41±0.16 g, while sheath weight ranged between 51.43±0.28 g and 56.46±0.21 g. Moisture content declined significantly in both cob and sheath with maturity, from over 91% at early stages to around 12% at maturity. Concurrently, ash, protein, fiber, carbohydrates, and structural components (cellulose, hemicellulose, and lignin) increased. Antioxidant activity and total phenols were higher at earlier stages and declined as maturity advanced. FT-IR analysis confirmed the presence of functional groups associated with carbohydrates, proteins, phenolics, and aromatic compounds in both cob and sheath. These findings demonstrate that corn processing by-products possess valuable nutritional and structural components, making them suitable for use in food, packaging, and bio-based material industries. The study promotes efficient utilization of agricultural residues for value addition and waste minimization.