Maize (Zea mays L.) is one of the most important cereal grains grown worldwide in a wider range of environments because of its greater adaptability. Maize (also referred to as corn) has a variety of uses. Maize provide a great source of starch, vitamins, proteins and minerals. One hundred gram of fresh grain can give about 361 calories of energy, 9.4 g protein; 4.3g fat, 74.4g carbohydrate, 1.8g fibre; 1.3g ash, 10.6 per cent water, 140mg vitamins, 9mg calcium, 290mg, phosphorus and 2.5mg iron.
Maize belongs to the family Graminaceae. It is the third most important food crop in the world surpassed only by two other grains, wheat and rice. In the green state, maize can be parched, baked, roasted, boiled or steamed on the cob.
Maize grain is widely used for the production of corn starch, high fructose corn syrup, corn oil dextrose, corn flakes, gluten, grain cake, lactic acid and acetone which are used by various industries such as textile, foundry, fermentation and food industries.
Maize or corn flour has a very mild flavor. The flour is used for making breads and as a thickening agent in foods such as custards and jellies. Popcorn, high-fiber whole grains is kernels of certain maize that burst when heated, forming fluffy pieces that are eaten as a snack.
Maize is also widely used in animal feed and other various industrial application. The grain can be used as a forage, feed for livestock and also making silage after fermentation of corn stocks. It is extensively used as the major source of calories in animal feeding and feed formulation. The grain gives the highest conversion of dry substance to meat, milk and eggs compared to other cereal grains. Currently, there has been interest in using maize for the production of ethanol especially in the United States and China, a substitute for petroleum-based fuels.
Major Cereal: Maize
