Maizes

Published Date
2013, Pages 67–113, 114e–115e, doi:10.1533/9780857098924.67

Author 

Elke K. Arendt

Emanuele Zannini

Abstract 

Maize (Zea mays), also known as corn, is one of the world’s leading cereal grains along with rice and wheat. In 2010, the world production was about 844.4 million tonnes of grain with the USA, China, Brazil and Mexico being the world’s leading suppliers. Polysaccharides, proteins and lipids represent the three major constituents of the maize kernel. A typical maize kernel is composed of 70–75 % starch, 8–10 % protein, 4–5 % lipid, 1–3 % sugar and 1–4 % ash. It also contains high levels of phytosterols which have been shown to reduce circulatory cholesterol concentrations. The acceptance of maize as a crop is mainly due to its various functionalities as a food and feed source. Kernels can be used for the production of flour, bread (tortillas, arepa), snacks, porridge, gruel, steamed products, alcoholic (beer) and non-alcoholic beverages, and breakfast cereals (corn flakes). Investigational studies to increase our understanding of how future changes in the climate will affect maize yields are currently underway. This will aid in determination of the roles maize could potentially play in terms of food security.

Key words

maize chemical composition size

 utilization in food and beverages

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Fig. 2.1.

 Table 2.1

Table 2.1.

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Table 2.2.

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Table 2.3.

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Table 2.4.

Fig. 2.2.

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Fig. 2.4.

Plate II.

Plate III.

Plate I.

Plate IV.

 Table 2.5

Table 2.5.

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Table 2.6.

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Table 2.9.

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