Abstract
To understand better the process of steeping and the potential uses of corn steep water, the composition of corn steep water was analyzed and compared at various times during steeping under four defined experimental conditions. Of particular interest were the analyses of corn steep water for bacterial flora, carbohydrates, amino acids, polypeptides, fatty acids, lactic acid and other organic compounds, hydrolytic enzymes, myo-inositol phosphates, heavy metals, and inorganic ions. The experimental model compares favorably with the industrial process, especially with respect to the high bacterial numbers in the steep water with the newest corn. Keywords: Corn steep water; compositional analysis; steeping
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