Facts About White Corn
About 20% Filipinos particularly in the Visayas and Mindanao region consume white corn as staple food.
White flint corn when processed into grits can substitute rice as staple food.
Normal white corn lacks essential amino acids, lysine and tryptophan. The quality protein maze (QPM) is now available. It has high levels of two amino acids.
White Corn and Rice
Generally, white corn has higher amylose content than rice. That makes corn harder to gelatinize and slower to digest. It is considered as low GI food. Several varieties of rice have low amylose and high amylopectin. This kinds of rice belongs to high GI group. QPM white corn has higher dietary fiber, lysine and protein than rice.
Facts About Low GI Food
Low GI food helps delay hunger pangs and promotes weight loss in overweight people.
Low GI food is a slow-releasing fuel for the muscles which can extend the endurance of athlete. Most of Filipino boxers are corn eaters.
1) Be sure that white corn to be processed is of good quality and free from aflatoxin.
2) Moisture content of corn should be 12 to 14 percent before storage.
3) Do not store corn grits for a long time. Consume processed corn grits immediately.
4) Try rice composites (60 percent rice and 40 percent corn) if shifting to pure corn would be difficult. According to Human Nutrition and Food (IHNF), this composite is comparable with rice alone regarding its taste acceptability.