Maize: Nutritional Composition, Processing, and Industrial Uses

This book provides comprehensive information on the chemistry, physical and milling properties, functional and antioxidant properties, modification of maize starch, and development of maize-based food products, including their storage. It also discusses maize protein, its scenario, and quality improvement through bio-fortification.

Format: Hardback
Length: 365 pages
Publication date: 30 September 2022
Publisher: Taylor & Francis Ltd

Maize, a staple crop in many parts of the world, is a complex plant with numerous components that contribute to its nutritional value and culinary applications. In this article, we will delve into the chemistry of maize components, exploring their physical and milling properties, structure, functional, and antioxidant properties, as well as the latest scientific developments in modifying maize starch. We will also explore the diverse range of maize-based food products and their storage techniques. Additionally, we will discuss the importance of maize protein in human nutrition and the potential of bio-fortification to improve its quality.

Maize is a versatile crop that is grown in various climates and regions around the world. It is composed of several important components, including carbohydrates, proteins, fats, vitamins, and minerals. Carbohydrates are the primary source of energy in maize, with starch being the most abundant type. Starch is a complex carbohydrate that is made up of glucose molecules linked together in long chains. It is found in the endosperm of the maize kernel and is responsible for the plant's structural support and storage capacity.

Proteins are another important component of maize. They are found in the seeds, stalks, and leaves of the plant and play a crucial role in various physiological processes, including growth and development, metabolism, and immunity. Maize proteins are typically high in lysine, threonine, and leucine, which are essential amino acids that the body cannot produce on its own.

Fats are also present in maize, with the most abundant type being oleic acid. Oleic acid is a monounsaturated fat that is beneficial to human health and is found in many plant-based foods, including nuts, seeds, and oils.

Vitamins and minerals are also important components of maize. Vitamins A, C, and E are found in the plant's leaves and seeds, while minerals such as iron, zinc, and magnesium are found in the endosperm and other parts of the kernel.

Maize components have several physical and milling properties that are important for their use in food and other industries. Starch, for example, is a highly viscous substance that can be used to make a wide range of food products, including bread, pasta, and snacks. It is also used in the production of ethanol, a biofuel that is made from renewable sources.

Maize proteins are also important for their functional properties. They are used in the production of food additives, such as thickeners and stabilizers, as well as in the development of meat substitutes and other plant-based products. Maize proteins are also high in lysine, threonine, and leucine, which are essential amino acids that the body cannot produce on its own.

Maize components also have antioxidant properties that are beneficial to human health. These properties are attributed to the presence of phytochemicals, such as carotenoids and flavonoids, which are found in the plant's leaves and seeds. Phytochemicals have been shown to have anti-inflammatory, anti-cancer, and anti-diabetic properties, among other benefits.

In recent years, there has been significant scientific development in the modification of maize starch. One of the most important techniques is the use of enzymes, such as amylase and protease, to break down the starch into smaller molecules. This can be done to improve the digestibility of the starch and to make it more suitable for use in food products.

Another technique is the use of heat treatment, such as steam or microwave heating, to modify the structure of the starch. This can be done to improve the stability of the starch and to make it more suitable for use in food products that require long-term storage.

Maize-based food products are diverse and include a wide range of products, such as cornmeal, cornstarch, corn syrup, and corn oil. Cornmeal is a coarsely ground product that is used in the production of bread, pasta, and other baked goods. Cornstarch is a fine powder that is used in the production of food additives, such as thickeners and stabilizers, as well as in the production of sweeteners and desserts. Corn syrup is a sweet, syrupy liquid that is used in the production of soft drinks, candy, and other sweetened products. Corn oil is a vegetable oil that is extracted from the corn kernel and is used in the production of cooking oils, salad dressings, and other food products.

Maize-based food products also have several storage techniques that are important for their shelf life and quality. One of the most important techniques is the use of proper packaging, such as airtight containers or bags, to prevent spoilage and contamination. Another technique is the use of refrigeration or freezing to slow down the rate of spoilage and to maintain the quality of the product.

Maize protein is an important component of human nutrition and is essential for the growth and development of the body. It is found in a wide range of foods, including meat, fish, eggs, and dairy products. Maize proteins are also high in lysine, threonine, and leucine, which are essential amino acids that the body cannot produce on its own.

However, maize protein is often low in lysine and threonine, which are essential amino acids that are particularly important for the growth and development of children. This can lead to a condition called lysine-threonine deficiency, which can cause

In conclusion, maize is a complex plant with numerous components that contribute to its nutritional value and culinary applications. In this article, we have discussed the chemistry of maize components, exploring their physical and milling properties, structure, functional, and antioxidant properties, as well as the latest scientific developments in modifying maize starch. We have also explored the diverse range of maize-based food products and their storage techniques. Additionally, we have discussed the importance of maize protein in human nutrition and the potential of bio-fortification to improve its quality. By understanding the chemistry of maize components and their functional properties, we can better appreciate the importance of this crop in human nutrition and develop new and innovative products that are beneficial to human health.

Dimension: 234 x 156 (mm)
ISBN-13: 9781032127927