Maize

Maize is widely cultivated throughout the world due to its high yield potential. The economic and nutritional value of maize grains is associated with its starch content, protein, fibers, bioactive compounds, and minerals. Worldwide maize is used in the preparation of health benefiting antioxidant rich fortified products and dietary supplements.

Maize: Nutritional Composition, Processing, and Industrial Uses explores the status of maize in terms of its production, nutritional composition, biofortification, processing methods, health benefits, maize based products and their storage. This book also emphasizes the key features of maize grains which makes it an ideal crop for industrial uses. It covers all aspects of recent research about the maize and provides updated information on maize.

KEY FEATURES:

Discusses information related to chemistry of maize components

Comprehensive information on physical and milling properties of maize

Explains the structure, functional and antioxidant properties in maize flour

Provides the latest scientific development in the modification of maize starch

Explores maize based various food products and their storage

Discusses maize protein, scenario and quality improvement through bio-fortification

In depth information is provided regarding various health benefiting nutrient components of maize flour, offering meaningful information for product formulation. This book unfolds the potential of maize grains for industrial uses.