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A corncob, also called corn cob or cob of corn, is the hard core of an ear of maize, bearing the kernels, made up of the chaff, woody ring, and pith. Corncobs contain mainly cellulose, hemicellulose, and lignin. [1]
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The cob is not toxic to humans and can be digested, but the outside is rough and practically inedible in its original form. The foamy part has a peculiar texture when mature and is completely bland, which most people would find unappealing, due to the consistency similar to foam plastic.
However, during several instances of famine (especially in European countries throughout history), people have been known to eat the corncobs, especially the foamy middle part.[ citation needed ] Dried and ground corncobs have a high fiber content and thus can be used in dietary supplements. [2] Corn cob powder can also be mixed with flour to improve the nutritional quality of baked goods. [3]
Corncobs are used as biofuel, as they are an efficient, cheap and an environmentally friendly source of heat when burned, [4] so they were traditionally used for roasting meat on the spit, barbecuing and heating the bread ovens, through the centuries. In the olden days, it was especially appreciated for its long and steady burning embers, also used for the ember irons.[ citation needed ]
When harvesting corn, the corncob may be collected as part of the ear (necessary for corn on the cob), or instead may be left as part of the corn stover in the field, which may improve soil quality. [5]
