Corn has the Latin name Zea Mays. Perhaps the name is reminiscent of cornstarch, and flour which we know is derived from corn. Name zea Mays itself given by Carolus Linnaeus in 1939. The word “zea” is taken from the Greek word meaning “grain”, while the word “Mays” is an Indian vocabulary of “mahiz” which is a term for corn for the Indians. In addition to its Latin name we also need to learn the scientific classifications to facilitate us to recognize more about the types of corn and others.
Corn is a lot of agricultural crops produced by farmers in Indonesia. In general, corn is a staple food source. Aside from being a source of carbohydrate, corn is also an important source of protein in the menu of Indonesian society. The main nutrient content of corn is starch (72-73%), with a ratio of amylase and amyl pectin 25-30%: 70-75%, but the sticky rice corn (waxy maize) 0-7%: 93-100%. Simple corn sugar (glucose, fructose, and sucrose) ranged between 1-3%. Corn protein (8-11%) of five fractions, namely: albumin, globulin, proclaim, glutamine, and no protein nitrogen.
Here Classification of Corn:
Family: Phocaea / Gramineae
Species: Zea Mays
Corn contains carotene and vitamin A or vitamin E, especially the yellow corn. In addition to its function as a micronutrient, vitamin plays a role as a natural antioxidant that can increase the body’s immunity and inhibit cell degenerative damage. Corn also contains many essential minerals, such as K, Na, P, Ca, and Fe. Genetic factors greatly influence the chemical composition and functional properties.
In this industry use regular corn due to higher protein content than other types of sweet corn. In addition to good to eat corn is also often used to medicine, usually used for treatment. For example, in the hair or young cob is used to treat gallstones, kidney stones, dropsy in inflammation of the kidneys, abdominal edema, hepatitis, diabetes, gall bladder inflammation, cirrhosis, high blood pressure and others – others.