Maize Silky Sip: A healthy twist to an unusual drink
Maize or corn silk is a collection of fine, soft, fiber-like yellowish threads from the flower of the maize plant that is generally considered as a waste product.
However, this is no longer the case for the research team from the Cagayan Valley Research Center of the Department of Agriculture–Regional Field Office (DA-RFO) 2 in Ilagan, Isabela which continuously diversifies the many uses of corn, this time, focusing on the silk.
The Cagayan Valley region is dubbed as the Philippines’ corn capital being the country’s top producer of corn. Together with other agricultural crops in the region such as rice, farmers rely heavily on corn for livelihood.
With investments in research and development, CVRC explored the other potential uses of the maize silk in the hope of adding more product value increasing the income of corn farmers in the province.
Indigenous Western communities were known to have been using maize silk as a remedy for urinary tract infections, kidney and bladder infections.
Other health claims of corn silk include its ability to regulate blood sugar levels. It is also a good source of Vitamin C, has anti-inflammatory properties, and facilitates blood clotting.
Other studies showed that corn silk is rich in phytochemicals such as alkaloids, amino acids, carbohydrates, phenolic compounds, terpenoids, steroids, proteins and tannins.
Focusing on these health benefits, the CVRC looked into using the silk as a healthy juice drink, adding to the existing product lines of corn under Mangi Maxi which include coffee, noodles, and pastries, among others.
Dubbed Maize Silky Sip, this newest addition to the Mangi Maxi product line is a healthy juice drink made out of corn silk. Processed through boiling and fermentation, it is blended with lemon grass using honey as sweetener to make the taste more appealing especially to the healthconscious market.
It is currently packaged in a 350-ml glass bottle and priced at P25. Maize Silky Sip won third prize for “Best Product” category from the recently held 13th Agriculture and Fisheries Technology Forum and Product Exhibition organized by the Bureau of Agricultural Research (BAR) in August.
However, to further improve the packaging without compromising market competitiveness, the research team is now collaborating with the Department of Science and Technology to analyze and establish its nutritional value and to determine appropriate natural preservatives that can prolong the shelf life of the product. Presently, a bottle of the Maize Silky Sip can last for up to five days.
The research team, in partnership with the National Nutrition Council of the Philippines, is looking at the possibility of promoting the Maize Silky Sip safe for infant use.
“For now, we are undergoing field trials to establish when is the best stage to gather the silk of the maize plant, without affecting the grains,” said CVRC station manager Rose Mary Aquino.
“We are hoping that one day, this product can compete with the highly commercialized natural fruit juices available in the market. The Maize Silky Sip juice will not only promote our local corn industry but will also uplift the lives of our corn farmers,” Aquino added.