Effect of Harvest Moisture Content on Selected Yellow Dent Corn: Dry‐Grind Fermentation Characteristics and DDGS Composition

• Published in: Cereal chemistry 2012-07, Vol.89 (4), p.217-221
• Main Authors: Huang, Haibo, Liu, Wei, Singh, Vijay, Danao, Mary‐Grace C., Eckhoff, Steven R.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cereal and baking product industries; Fermentation; Food industries; Fundamental and applied biological sciences. Psychology; Moisture content
• ISSN: 0009-0352; 1943-3638
• DOI: 10.1094/CCHEM-11-11-0142

ABSTRACT Efficiently utilizing the nongrain portion of the corn plant as ruminant food and the grain for ethanol will allow the optimization of both food and fuel production. Corn and corn stover could be more effectively used if they were harvested earlier before dry down. Corn harvested at different moisture contents (MCs) may exhibit different processing characteristics for the ethanol industry, because of differences in physical and chemical properties. Therefore, the objective of this study was to investigate the effect of corn harvest MC on dry‐grind fermentation characteristics and dried distillers grains with solubles (DDGS) composition. Pioneer hybrid 32D78 was harvested at seven different dates from August 21 to November 23, 2009, with harvest MCs ranging from 73 to 21% (wb). The corn samples with different harvest MCs were evaluated by a conventional dry‐grind process. Final ethanol concentration from the corn with harvest MC of 54% (kernel dent stage) was 17.9% (v/v), which was significantly higher (0.5–1.2 percentage points) than the mature corn with lower harvest MCs (P < 0.05). Ethanol conversion efficiencies for the corn with harvest MCs of 73 and 54% (wb) were 98.5 and 93.2%, respectively, whereas ethanol conversion efficiencies for the corn with lower harvest MCs were significantly lower (P < 0.05), ranging between 83.2 and 88.3%. For DDGS composition, with corn harvest MC decreasing from 73 to 21% (wb), the residual starch concentration increased from 7.7 to 15.2%, the crude protein concentration decreased from 29.4 to 24.9%, and the neutral detergent fiber concentration decreased from 26.6 to 20.6%.