In this short article, we will answer the question “Is corn a grain?” and will discuss the characteristics of the five different types of corn grain.
The most widely produced cereal in the world, corn is utilised in both industries and as raw or processed food for both humans and animals. The variety of grains that this crop offers is a large part of its adaptability.
Do you know what distinguishes each type despite the aesthetic and usability differences that may already be apparent? Keep reading.
Is corn a grain?
It depends on how the corn is. A grain is defined as corn that has been fully matured and dried at the time of harvest. It can be ground into cornmeal and included in dishes like cornbread and tortillas.
A whole grain, popcorn is also collected when it is fully grown. View the traits of many corn grain varieties and learn how to raise each one more effectively!
The most widely produced cereal in the world, corn is utilised in both industries and as raw or processed food for both humans and animals. The variety of grains that this crop offers is a large part of its adaptability.
Do you know what distinguishes each type despite the aesthetic and usability differences that may already be apparent?
What traits do the many varieties of corn grains have?
According to their shape and makeup, corn kernels are divided into five categories: dent, flint, flour, pop, and sweet. Identifying the endosperm included in each variety of grain is crucial to comprehending how grains are classified.
The endosperm, which makes up around 83% of the grain’s total dry matter, is the storage tissue.
These reserves are primarily protein and starch in the case of corn. As shown in the illustration below, the endosperm can be classified as horny (flint) or starchy (flour) depending on how the protein and starch are arranged:
Let’s now learn more about each of the five varieties of corn grains:
- Dent corn
The endosperm of the dent corn was mealy in the centre and firm on the edges. Due to this, when the grain is dehydrated, a depression forms in the grain’s upper area called the crown, giving the grain a tooth-like structure.
It can range in colour from white and yellow to more reddish and brown tones, with a great deal of diversity.
It is commonly utilised to produce alcohol and syrups for use in animal feed and industries.
It is crucial to fertilise with nitrogen and potassium, the nutrients that the plant exports in the greatest amounts if you are producing silage. This is because your soil will require more replacement of these nutrients when you remove the entire plant from the crop.
- Flint corn
In addition to being larger than the starch in this particular variety of maize grain, the hard endosperm also coats the entire grain. The result is hardness and a bright, smooth appearance. The grains of this variety of corn is big and rusty orange.
These qualities provide the hard grain, sometimes known as “Flint Corn,” a strong yield for industrial application. It is frequently used to make hominy, cornmeal, snacks, pasta, brews, condiments, and other items.
- Corn flour
The name “floury corn” refers to its soft, or “floury,” endosperm. Its grains are soft, light in texture, and white and yellow. They also have a mild, sweet flavour. This grain’s softness makes it easier to ground and permits a high starch extraction rate.
It is therefore perfect for making flour because it is frequently used to make bread and biscuits. It is still a good alternative for the creation of gluten-free foods because of these features.
- Popcorn
Popcorn corn contains smaller cobs, tough, tiny grains, and is typically yellow-orange.
The pressure inside the grain rises when it is heated due to the hard, high-resistance pericarp (husk) and the water and oil content. Thus, it grows until it explodes. You understand the goal already, this person, don’t you?
Its primary quality, expansion, plays a significant role in defining its commercial value. The value increases with expandability since bigger, fluffier popcorn results.
- Sweet corn
This kind results from a genetic mutation that makes the endosperm produce phytoglycogen rather than starch. This imparts a sweet flavour to this particular grain. Its core is translucent, oval-shaped, and yellow in hue.
The primary usage of sweet corn sometimes referred to as green corn, is for human eating because of its sweetness, thin pericarp, and soft texture. It also benefits canning because of its low starch content, which prevents the broth from becoming hazy.
Conclusion:
In this short article, we have answered the question “Is corn a grain?” and have also discussed the characteristics of the five different types of corn grain.