Abstract
Background: Microgreens is defined as young seedlings of edible vegetables and herbs which are used to add spiciness and sweetness to foods. In the market it is usually products of certain herb and vegetable species; but there were limited published research study that corn is grown as Microgreens especially in the Philippines. This significantly aims to test the acceptability of corn varieties of University of Southern Mindanao Philippines as potential food for microgreens. Methods: A study was conducted to explore the potential of corn microgreens as culinary ingredient, to assess consumers’ acceptability on different varieties of corn to be prepared as microgreens and to evaluate specific harvesting stage and light response which are ideal in microgreen production. In study 1, response of six corn varieties produced in Southern Philippines were tested, namely: ‘Sweet’ corn and glutinous corn as the commercial checks and four USM varieties (USM vars 6, 10 and 24 and USMARC NCH-33). For study 2, different harvesting stages of “Sweet Corn” seed subjected to light and without light responses were evaluated at 6 and 8 days after sowing (DAS). Result: Results of the sensory evaluation revealed high consumers’ acceptability on the three USM varieties, namely: USM Vars 6, 10 and 24 and Sweet Corn which were harvested at 6 DAS with or without light exposure. With these, it can be concluded that corn seeds can also be grown and produced as microgreen products aside from its benefit as staple crop.
Published Version
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