. 2017 Feb 18;54(5):1080–1090. doi: 10.1007/s13197-017-2547-2

Table 3.

Mineral composition (mg/100 g) of raw and processed corn

Type of corn	Method of processing	Fe	Zn	Cu	Mn	Na	Mg	K	P	Ca
Type of corn	Method of processing	mg/100 g
Baby Corn	Raw	0.41 ± 0.01^a1	0.40 ± 0.01^a1	0.10 ± 0.01^a1	0.56 ± 0.01^a1	0.22 ± 0.02^a1	22.73 ± 0.52^a1	140.88 ± 1.25^a1	48.76 ± 1.56^a1	12.27 ± 0.28^a1
	Steamed	0.44 ± 0.01^a1	0.44 ± 0.01^a2	0.09 ± 0.02^a1	0.59 ± 0.02^a1	0.24 ± 0.03^a1	24.22 ± 1.28^a1	144.59 ± 2.52^a2	50.43 ± 0.35^a2	13.22 ± 0.02^a1
Sweet Corn	Raw	0.60 ± 0.01^b1	0.79 ± 0.01^b1	0.12 ± 0.02^b1	0.32 ± 0.01^b1	0.49 ± 0.04^b1	37.31 ± 0.88^b1	298.22 ± 2.64^b1	119.61 ± 0.51^b1	3.80 ± 0.62^b1
	Steamed	0.55 ± 0.04^b1	0.74 ± 0.03^b2	0.13 ± 0.02^b1	0.31 ± 0.01^b1	0.42 ± 0.03^b1	37.15 ± 0.29^b1	287.63 ± 2.11^b2	102.68 ± 1.58^b2	3.20 ± 0.12^b1
Dent Corn	Raw	0.75 ± 0.01^c1	0.84 ± 0.03^c1	0.11 ± 0.07^c1	0.24 ± 0.01^c1	0.63 ± 0.02^c1	43.52 ± 0.20^c1	296.16 ± 1.50^c1	155.46 ± 3.92^c1	5.38 ± 2.15^c1
	Steamed	0.81 ± 0.02^c1	0.94 ± 0.03^c2	0.20 ± 0.02^c1	0.25 ± 0.03^c1	0.66 ± 0.03^c1	44.13 ± 3.0^c1	327.27 ± 2.76^c2	164.53 ± 0.61^c2	5.96 ± 1.25^c1
Popcorn with oil	Raw	1.65 ± 0.03^d1	1.81 ± 0.18^d1	0.26 ± 0.01^d1	0.64 ± 0.04^d1	456.04 ± 11.8^d1	81.30 ± 1.62^d1	185.90 ± 0.63^d1	193.15 ± 1.19^d1	5.63 ± 0.86^d1
	Popped	1.60 ± 0.01^d3	1.85 ± 0.02^d1	0.24 ± 0.02^d1	0.60 ± 0.01^d3	489.04 ± 1.63^d3	83.35 ± 3.20^d3	163.58 ± 2.17^d1	175.91 ± 8.30^d3	4.82 ± 1.14^d1
Popcorn without oil	Raw	1.92 ± 0.06^e1	1.95 ± 0.03^d1	0.24 ± 0.01^d1	0.73 ± 0.01^e1	2.39 ± 0.02^e1	95.37 ± 1.83^e1	253.67 ± 0.71^e1	199.71 ± 1.87^d1	11.71 ± 6.31^e1
	Popped	1.81 ± 0.02^e3	1.89 ± 0.02^d1	0.27 ± 0.01^d1	0.72 ± 0.02^e3	2.64 ± 0.21^e3	103.57 ± 4.82^e3	283.63 ± 11.5^e3	179.22 ± 7.49^d3	11.86 ± 3.56^e3
Corn Grits	Raw	1.00 ± 0.05^f1	1.23 ± 0.06^f1	0.23 ± 0.23^f1	0.24 ± 0.01^f1	0.57 ± 0.02^f1	44.09 ± 2.54^f1	143.42 ± 2.31^f1	169.07 ± 3.02^f1	7.84 ± 1.02^f1
	Boiled	0.22 ± 0.03^f4	0.26 ± 0.02^f4	0.11 ± 0.01^f1	0.05 ± 0.01^f4	0.13 ± 0.02^f4	9.66 ± 0.01^f4	32.59 ± 2.15^f4	36.19 ± 0.76^f4	2.51 ± 0.63^f4
Corn Flour	Raw	1.65 ± 0.01^g1	0.09 ± 0.01^g1	0.03 ± 0.02^f1	0.08 ± 0.01^g1	19.46 ± 0.01^g1	6.36 ± 0.04^g1	5.47 ± 0.58^g1	12.20 ± 0.87^g1	18.50 ± 0.22^g1
	Boiled	0.63 ± 0.02^g4	0.03 ± 0.02^g4	0.04 ± 0.05^f1	0.03 ± 0.01^g4	7.60 ± 0.04^g4	2.60 ± 0.08^g4	2.36 ± 0.01^g4	4.41 ± 0.21^g4	5.79 ± 0.59^g4
Corn flakes*	Raw	1.15 ± 0.04¹	0.57 ± 0.02¹	0.13 ± 0.03¹	0.26 ± 0.03¹	6.19 ± 0.03¹	31.55 ± 0.97¹	207.87 ± 0.68¹	133.26 ± 1.36¹	1.6 ± 0.09¹
	Fried	0.89 ± 0.028⁵	0.43 ± 0.02⁵	0.14 ± 0.01¹	0.21 ± 0.01¹	4.64 ± 0.03⁵	21.22 ± 0.31⁵	144.52 ± 3.46⁵	89.83 ± 4.70⁵	1.21 ± 0.02⁵

Data are represented as mean ± SD of triplicate measurement (fresh weight basis). Values designated with different letters and numbers in each column are significantly different at 5% level (p ≤ 0.05) determined by least significant difference (LSD) using two way ANOVA

The alphabets a, b, c, d, e, f, g given as superscripts denotes type of corn sample while the numbers 1, 2, 3, 4, 5 denotes the methods of cooking employed

* Student independent sample t test was applied