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Cornmeal Nutritionals

Issue:

Currently there are numerous methods being used to determine the fat level in cornmeal.  In 2006, NAMA explored the concept of working with USDA to develop a common test method, and attempted to gather data from corn division members.  At that time, little data was gathered and the project was not pursued.  We have been asked to revisit the idea of working with USDA on a common test method for cornmeal fat levels.  This would require conducting enough tests to ensure that the fat level as shown in the USDA National Food and Nutrient Database is a meaningful and accurate database.

** Degermed cornmeal
Total lipid, mean 1.75, n=7

Fat g/100 g Source Analytical method
1.55 Name brands mixed national composite AOAC 933.05 extraction
1.51 Store brands mixed national composite AOAC 933.05 extraction
2.5 Name brand national composite AOAC 954.02 acid hydrolysis
1.35 Goya national composite AOAC 954.02 acid hydrolysis
1.96 Latino brands national composite AOAC 954.02 acid hydrolysis
1.86 Quaker national composite AOAC 954.02 acid hydrolysis
1.55 Store brand national composite AOAC 954.02 acid hydrolysis

 

 

 

 

 

 

 

 

 

Prepared by Sherri Lehman, Director of Government Relations, 202.484.2200, ext. 13, [email protected].

Last update February 23, 2012

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