Study of Broiling effect on Nutritional Quality and Phytochemical Content in Sweet Corn

Sweet corn is one of the staple foods in many nations across the world. It has high quality phytonutrition profile comprising of dietary fiber, vitamins and antioxidants in addition to minerals in moderate proportions. The aim of this study is to investigate the effect of broiling on the proximate composition, antioxidants activity and phytochemicals content in sweet corn. Broiling and drying was done for the preparation of dry powder and aqueous extract of sweet corn. Proximate composition, phytochemical content and antioxidant activity of the sample were determined through standard procedures. The results indicated that moisture, protein, carbohydrate, fat, iron, calcium and vitamin C content decreases and fiber and ash content increases after broiling of sweet corn. There was no qualitative changes has been seen in phytochemicals and antioxidants content (Tannin, Phytic acid, Flavonoids and Phenols) after broiling of sweet corn.