CARBOHYDRATES OF NORTH-AMERICAN CORN (ZEA-MAYS)

Corn from three production areas in North America was evaluated as pot ential sources of fermentation through the analysis of fermentable car bohydrate, sugar, water soluble polysaccharides and fiber. Corn from t he USA, containing 76.8% fermentable carbohydrates, including 3.5% sug ar, and 5.9% total fiber, was a superior source of fermentable carbohy drates compared with Alberta corn containing 72.8% fermentable carbohy drates, including 4.3% sugar, and 6.8% total fiber. Ontario corn, cont aining 76.9% fermentable carbohydrates, including 4.3% sugar, and 6.2% total fiber, was more like USA corn in terms of fermentable carbohydr ate. Alberta corn, with less fermentable carbohydrates and more struct ural carbohydrates, is less desirable for mashing and fermentation int o alcohol than corn from the USA or Ontario.