This research explores the nutritional, antioxidant, and functional aspects of corn silk from three varieties of maize (VL Baby corn-1, MCVL Sweet corn-1, and Hybrid Pant DH-192. Aims of the study are to uncover the health benefits of corn silk and its potential in food development. Comparison of corn silk varieties on basis of nutritional and functional properties showed that CMVL Sweet corn-1 had outstanding results among them with the highest protein (16.19%), highest total dietary fiber (55.61%), highest mineral content and antioxidant properties, with the highest free radical scavenging activity (119.65 µg/ml). VL- Baby Corn showed highest antioxidant properties in terms of total antioxidant activity (3.43 mgTE/100g), total flavonoid content (87.22 mg RE/100g) and total phenolic content (292.45 mg GAE/100g). Functional properties of cornsilk were similar to various flours which make its incorporation more convenient in common food items for enhancing their nutritional profile. Compared to conventional cereals like wheat and rice, corn silks showed superior nutritional and antioxidant profiles. The findings suggest that corn silk could be incorporated in high protein and high fiber products.
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