MAIZE

BY-
BALAGANESH 118029
HARIHARAN 118051
JAI ARVINTH 118057
KARTHIK.B 118063
SARAVANA PRIYAN 118124
SUJITH SRINIVASAN 118138
 Introduction
• Maize also known as corn, is a cereal grain first domesticated by indigenous
peoples in southern Mexico about 10,000 years ago.
• The leafy stalk of the plant produces pollen inflorescences  and separate
ovuliferous inflorescences called ears that yield kernels or seeds, which
are fruits.
• Maize has become a staple food in many parts of the world, with the total
production of maize surpassing  that of wheat or rice.
• The crop was introduced to Europe in the sixteenth century, from where it
spread to Africa and Asia.
• Maize is now one of the most widely-grown crops around the world in both
temperate and tropical regions.
• It is among the 10 most important world crops by value.
• According to the FAO, world production in 2012 was over 870 million tons,
grown on 158 million hectares of land.
• Sources such as the FAO’s Agricultural Market Information System (AIMS)
and The International Grains Council have forecasted production increasing
to as high as 990 million tons in 2014-2015 grown on almost 200 million
hectares.
• Maize is widely cultivated throughout the world, and a greater weight of
maize is produced each year than any other grain.
Scientific
Classification
Kingdom: Plantae

Order: Poales

Family: Poaceae

Subfamily: Panicoideae

Genus: Zea

Species: Z.mays

Binomial Name:- Zea mays

• Maize is grown both (as sweet corn) for human consumption and (as field
corn) for other uses such as animal feed and biofuels. Worldwide, only around
15% of maize production is used for food consumption with most production
going to animal feed.

• However, the proportion of maize production for food production in

developing countries is higher at 25% and even higher in regions such as South
East Asia where it is an estimated 30-40%, whilst in parts of Sub-Saharan
Africa it can be as high as 70-80%.

• Over 80% of maize production is located in the Americas (53%) and Asia
(28%), followed by Europe (15%).
• Key areas of cultivation include the US maize belt, north eastern China and
Eastern Europe.
• Major producers in 2012 included the United States (over 270 million tons),
China (over 200 million tons) and Brazil (71 million tons), followed by India,
Mexico, Argentina, Ukraine, Indonesia, France and Canada. 70% of the total
acreage for maize cultivation is in the developing world.
• The crop is a staple food for an estimated 1 billion people across sub-Saharan
Africa, South Asia and Latin America. In Africa maize forms part of the diet
for 50% of the population, and consumption can be as high as 328 grams per
person per day (in Lesotho).
• In Latin America maize consumption can be as high as 267 g/person/day (in
Mexico), accounting for 40% of overall cereal consumption in the region.
• Since the crop is rich in vitamin C and other vitamins and minerals, as well as
carbohydrates and dietary fibre, it is a particularly important source of nutrition,
supplying a high energy density of 365 Kcal/100g.

Uses:
- • Corn can be used for food
as corn flour, cornmeal, hominy,
grits or sweet corn.

• It can be used as animal feed to

help fatten our hogs, chickens
and cattle.

• Maize can be turned into ethanol,

high-fructose corn syrup or even
bio-based plastics.

• No wonder we grow so much of

the stuff
Difference Btw Corn and Maize
Structure of Maize Seed
The maize grain is a small one-seeded fruit called the caryopsis. In
maize grain the seed coat (testa) is fused with the fruit wall
(pericarp). Externally, the maize grain is yellow in colour and
somewhat triangular in shape. On one side of the grain is a small,
opaque, oval and whitish area in which embryo lies embedded. A
longitudinal section of the seed shows the following structures:

1. Seed coat: It is formed of a thin layer surrounding the whole

grain. This layer is made up of seed-coat and pericarp, i.e. fruit
wall.

2. Endosperm: When internally examined, maize grain is found

consisting of two unequal portions divided by a layer called
epithelium. The bigger portion, the endosperm which is yellowish
or whitish is the food storage tissue of the grain and is rich in
starch. But its outermost layer contains only protein and is called
aleurone layer. On the other side of the endosperm towards the
pointed end lies an opaque body called embryo.
3. Embryo: It consists of one large and shield shaped cotyledon.
This is also known as scutellum in the case of maize and other
cereals. The axis of the embryo lies embedded in the scutellum.
The axis consists of a plumule at the upper portion and the
radicle at the lower end. Both radicle and plumule are enclosed
in sheath. The sheath covering the plumule is known as
coleoptile and that covering the radicle is known as coleorhiza.
The cone-shaped coleoptile has a pore at the apex through which
the first foilage leaf emerges during germination.
Chemical Composition of Maize
TABLE 1 - Nutritients chemical composition of different types of maize (%)
Moistu Crude Ether Carbohyd
Maize typere Ash Protein fibre extract rate
1 Salpor 12.2 1.2 5.8 0.8 4.1 75.9
2
3
Crystalline 10.5 1.7 10.3 2.2 5.0 70.3
4 Floury 9.6 1.7 10.7 2.2 5.4 70.4
5 Starchy 11.2 2.9 9.1 1.8 22 72 8
6
Sweet 9.5 1.5 12.9 2.9 3.9 69.3
Pop 10.4 1.7 13.7 2.5 5.7 66.0
Black 12.3 1.2 5.2 1.0 4.4 75.9

TABLE 2 - Protein fraction distribution of Tuxpeno-1 and Blanco Dentado-1

QPM (whole grain)
Blanco Dentado-1
Fraction QPM Tuxpeno-1
Protein Percent Protein Percent total
(mg) protein (mg) protein
I 6.65 31.5 3.21 16.0
II 1.25 5.9 6.18 30.8
III 1.98 9.4 2.74 13.7
IV 3.72 17.6 2.39 12.0
V 5.74 27.2 4.08 20.4
Residue 1.76 8.3 1.44 7.1
Tuxpeno Corn
 Guatemalan US
maize maize FA
HO Hard Soft
O/ TABLE 3 - Protein quality of
Amino
acid
Cuyut
a
SSD TOY
] 42-
48
4251 (high
KS HP Teosi
(high- (high- nte
QP QP
WH
O maize and other cereal grains
(whit (yellow (hybri -oil M M
(whit (yello protein protein patt
e) ) d) white
e) w)
)
yellow) white) ern
Protein quality
(Nitroge 1. Cereal (% casein)
n) 1,28 1,37 1.57 1 63 1.31 1.99 2.24 2.91 3.81° 74* 1.71“
Alanine 7.5* 12.5 10.3 86 8.9 6.4 10.8 9.9 8.5 - — — Common maize 32.1
Arginine 3,5 3.6 4.1 2.9 3.9 4.6 3.6 3.9 2.9 6.3 6.7 - Opaque-2 maize 96.8
Aspartic
acid
6.5 5.8 6.1 6.0 6.2 6.9 6.8 6.1 5.3 8.7 8.9 - QPM 82.1
Cystine 1.4 1.4 1.4 1 .6 1.6 1.5 1.2 1.4 1.1 2.2 1.9 — Rice 79.3
Glutamic
acid
15.4 14.0 13.5 15 0 14.6 13.9 12.4
12.8 19.9 19.8 19.2 — Wheat 38.7
Glycine 3.1 2.8 2.9 2.6 3.3 3.4 2.6 2.B 2.2 4.6 4.6 - Oats 59.0
Histidine 2.1 2.3 1.9 3.7 3.6 —
Isoleucin
2.0 2.2 2.1 2.8 2.0 2.2
Sorghum 32.5
e 2.6 2.7 3.4 3.0 3.3 3.5 3.7 4.0 4.7 3.5 3.5 4.0 Barley 58.0
Leucine 10.5 12.0 12.2 13.4 12.2 7.8 13.6 15.2 16.8 9.1 8.7 7.0
Pearl millet 46.4
Lysine 2.8 2.1 2.6 2.3 2.9 3.2 2.1 2.0 1.3 4.5 4.4 5.4
Methioni
1.3 1.7 1 .7 3.5C
Finger millet 35.7
ne 1.2 1.0 1 .0 1.6 1.2 1.1 1.2 1.8
Phenylal
4.4 4.6 4.4 5.4 4.5 2.9 5.3 5.7 5.7 5.2 4.1 6.0°
Teff 56.2
anine
Proline 8.1
Rye 64.8
7.4 6.6 9.6 10.3 9.3 8.3 6.8 9.6 8.4 8.1 —
Serine 4.5 4.2 4.6 4.5 4.6 4.8 5.0 5.5 5.2 4.3 4.5 —
Threonin
e 3.1 2.9 3.1 3.0 3.3 3.2 3.1 3.3 3.0 3.6 3.7 4.0
Tryptoph
an 0.53 0.47 0.51 0.44 0.49 0.56 0.43 0.44 0.38 0.9 1.0 1.4
TABLE 4 - Amino acid
content of maize and teosinte
(%)
TABLE 5 - Fatty acid content of Guatemalan maize varieties and Nutricta
QPM (%)
C16:0 C18:0 C18:1 C18:2 C18:3
Maize variety Palmitic Stearic Oleic Linoleic Linolenic
QPM Nutricta 15.71 3.12 36.45 43.83 0.42
Azotea 12.89 2.62 35.63 48.85 -
Xetzoc 11.75 3.54 40.07 44.65 -
Tropical White 15.49 2.40 34.64 47.47 -
Santa Apolonia 11.45 3.12 38.02 47.44 -

Dietary fibre
TABLE 6 - Soluble and insoluble dietary fibre In common and quality
protein maize (%)
Maize type Dietary fibre
Insoluble Soluble Total
Highland 10.94 ± 1.26 1.25 ± 0.41 12.19 ± 1.30
Lowland 11.15 ± 1.08 1.64 ± 0.73 12.80 ± 1.47
QPM Nutricta 13.77 1.14 14.91
TABLE 7 - Neutral and Maize Neutral Acid
acid detergent fibre, No. detergent deterge
fibre nt Hemicellul Cellular
hemicellulose and fibre ose Lignin walls
lignin in five maize 1 8.21 3.23 4.98 0.14 9.1
varieties (%) 2 10.84 2.79 8.05 0.12 10.8
3 9.33 3.08 6.25 0.13 12.0
350 4 11.40 2.17 9.23 0.12 13.1
300 5 14.17 2.68 11.44 0.14 14.2
10.79 ± 2.79 ± 0.13 ±
250 Average 8.00 ± 2.54 11.8 ± 2.0
2.27 0.44 0.01
200

150

100
Mineral Concentration (mg/100 g)
50
P 299.6 ± 57.8
0 K 324.8 ± 33.9
1 2 3 4 5 6 7 8 9
Ca 48.3 ± 12.3
Mg 107.9 ± 9.4
Minerals Na 59.2 ± 4.1
TABLE 8 - Mineral Fe 4.8 ± 1.9
Cu 1.3 ± 0.2
content of maize Mn 1.0 ± 0.2
(Average of five Zn 4.6 ± 1.2
samples)
Nutritional Value of Maize
 Maize contribute to 50–60% of daily human energy requirements

 Maize kernel is the edible and nutritive part of the plant

 Maize provides approximately 1400 Kcal/100 g (on a dry basis)

of energy

 Maize contains an appreciable amount of fat content that helps

in the carrier of fat-soluble vitamins A, D, E, K and dietary
fibre.

 Maize is considered as a booster of nutrient like carbohydrates,

fats, proteins and insoluble fibres.  

 Maize is an essential source of various major phytochemicals

such as carotenoids, phenolic compounds, and phytosterols.
Proteins
 Maize contains 8–11% of protein that is made from different
components like albumin, globulin, prolamin, etc.
 Maize protein is not of good quality as compared to other cereal grains
like rice, wheat, barley, etc.
 With genetic modification, the quality of maize protein can be
improved
 The protein content present in maize helps in the growth and
maintenance of tissues, formation of essential body compounds,
transport of nutrients, regulation of water balance, maintenance of
appropriate pH, defence and detoxification.

Starch
 The Main portion of maize grain is starch that provides more than 70%
weight to its cereal kernel
 Starch in maize is composed of two glucose polymers mainly amylose
that contributes to 30% of its starch content and the rest of the
content is made from amylose pectin (70%).
 The monosaccharide present in maize is comprised of glucose and
fructose, and the disaccharide is comprised of sucrose in a little
amount.
B-complex vitamins
 The B-complex vitamin present in maize is of water-soluble nature and
found in the aleurone layer of the kernel
 It plays a vital role in growth, healthy skin, heart, hair, brain, digestion,
nails and dementia.

Fat soluble vitamins

 Maize contains fat-soluble vitamins that is comprised of provitamin A,
carotenoids, lutein, zeaxanthin, ergocalcifeol, tocopherol,
phylloquinones
 These fat-soluble vitamins (A, D, E, K) act as antioxidants and scavenge
the free radicals that help in protection against different types of cancer
 content of fat-soluble vitamin depends upon the genotype of maize
whether it is fortified or not

Essential fatty acids (EFA)

 The oil content of maize is extracted from the germ part which is
genetically modified with an average range of 3–18%
 Corn oil is enriched with PUFA (polyunsaturated fatty acid) and MUFA
(monounsaturated fatty acid) while having low content of SFA (saturated
fatty acid), helps in maintaining healthy skin and vision, strong immune
system and optimum growth and development
Minerals
 The majority of minerals and trace elements of maize is present in
germ portion and very few in endosperms. Phosphorus is found in
the embryo portion of the maize.
 The minerals present in maize have a vital role in bone
development, tooth formation, haemoglobin formation, growth
regulation, regulation of acid–base balance of the body, facilitation
of energy transactions, absorption and transport of nutrients and
metabolism of carbohydrates, proteins and fats.

Importance and health benefits 

 maize is a stable diet contributes to most of the caloric
requirement.

 It is also an excellent source of starch and B-complex vitamins along

with antioxidants such as different types of polyphenols. 

 Maize is also consumed as a ready-to-eat food in the form of

cornflakes with milk as a healthy breakfast. 

 The fibre present in the maize helps to lower cholesterol levels and
reduce the risk of colon cancer.
 it is also useful for anaemic, haemorrhoid, cardiac and diabetic patients
due to significant nutritional value of macro- and micronutrients in it.

 The antioxidants present in it also act as anti-carcinogenic agents and

help in preventing Alzheimer’s disease. 

 The insoluble fibre present in maize has a physiological effect in

preventing constipation and even cancer of the large intestine

 Maize products can be used in the daily diet of coeliac patients to improve
their health status

 The ergocalciferol content present in maize helps in the bone formation

and tocopherol (α, β, γ) in anti-ageing and cosmetic products.  
Maize Products and Byproducts
MAIZE [CORN] CAN BE USED IN MANY
OTHERS THEY ARE :-

PRODUCTS AND BY-PRODUCTS:-

 CORN FLOUR
 CORN MEAL
 CORN FLAKES
 DEXTROSE
 CORN OIL
 CORN SYRUP
 CORN STEEP LIQUOR
 CORN STARCH
 PEANUT BUTTER
PRODUCTS AND BY PRODUCTS
MAIZE [CORN]
 CORN FLOUR :
 Corn flour is white powder made from the starchy
parts of a corn kernel.
 Corn flour used as a binding agent for puddings , similar
recipes like breading in Italian cuisine. And others
baked products.

 CORN MEAL :
 Corn meal is really versatile pantry staple when it
comes to baking.
 Corn meal is everything from muffins and scones to
biscuits , cookies , and cakes.
PRODUCTS AND BY PRODUCTS [CORN]

 CORN FLAKES :
 Corn flakes is rich in iron content, which maintains healthy blood
level and keeps the brain alert.
 Some more nutritional value of corn flakes is contributed by its niacin
vitamin A , riboflavin, Vitamin B and Vitamin B12 content.

 DEXTROSE :
 Dextrose is often used in baking products as a sweetener and can be
commonly founds in items such as processed foods and food syrup.
 Dextrose is the name of a simple sugar that is made from corn and is
commonly identical to glucose or blood sugar.
PRODUCTS AND BY PRODUCTS

MAIZE

[CORN]
CORN OIL :
 Corn oil is extracted from the germ of corn and is chemically glucose or
blood sugar.
 Corn oil used in cooking .
 Maize contains oil about 3%-4%
 Corn oil used in frying oil
 Feed stock used for bio diesel.

 CORN SYRUP :
 Corn syrup derived from starch.
 Corn syrup provides a smooth texture to cooked sweets , such as candies,
as well as no bakes recipes , such as ice cream .
PRODUCTS AND BY PRODUCTS
[CORN]
 CORN STEEP LIQUOR :
 Corn steep liquor used as feed additives for stock and as a bait attractant for
crap it .
 Corn steep liquor used as a the food production of yeasts , leave dough
production and etc.
 Corn steep liquor a plentiful watery by products of maize milling process.

 CORN STARCH :
 Corn starch common in home cooking and in many industrialized food
products.
 Corn starch can be hydro- lized and enzymatically treated to produce syrup .
HFCS fermented and distillation to produce grain alcohol the sources of
bourbon whiskey.
BEWARE OF THESE 3 CORN PRODUCTS THAT
ARE BAD FOR HEALTH
•HIGH FRUCTOSE CORN SYRUP
•CORN STARCH
•CORN OIL
 INDUSTRIAL VISIT :-
 I have visited to the maize manufacturing industry (SPAC) in Erode.
 MAIZE CONTENT

 Corn Starch – 68%-

69%
 Corn Germ – 6%
 Corn Gluten – 5%
 Corn Fibre – 11 – 12 %
 Waste _ 9%
Corn starch used for industrial purpose
Corn germ used to produce corn oil
Corn gluten contains highly enriched protein
Corn fibre used in pharmaceutical
Waste used to generates biogas
USE OF MAIZE STARCH
Maize starch is used as adhesive in
Paper industry
 Processing Methods
 Maize food products can be processed at home on a small
local scale as well as on a larger industrial scale.
  It is also suitable for commercial trade and extended shelf-
life.
 Maize is third important cereal/crop after wheat and rice and
has a great potential of processing due to its high nutritive
value and commercial uses.
 It is cultivated in all three seasons - Kharif, Rabi and spring.
 There are two basic categories of transforming maize into
products.
 They are known as
• Dry Milling Method
• Wet Milling Method
 Dry Milling Method
 Dry milling is the simplest method of producing maize
products for human consumption.
 The maize dry milling process attempts to fractionate
the maize kernel into the germ, pericarp,
and endosperm components.
 Proper tempering of the grain is the key process step,
which increases kernel moisture from 15 to about 22%,
causes hydration of the germ, and allows proper
separation of the germ and pericarp from the
endosperm.
 Primary products from dry milling include flaking grits,
brewers grits, corn meal, corn cones, and flour.
 The process coproduces hominy feed, a mixture of the
germ and pericarp, used in animal diets.
 Much of the particle size reduction and separation is
accomplished with equipment similar to that
employed in wheat flour milling, including hammer
mills, stone mills, roller mills, screeners, sifters,
specific gravity separators, and aspirators.
 Generally, whole and partially degerminated maize
products require additional processing before
consumption. 
 These secondary processes may include addition of
other ingredients along with thermal processing,
including boiling, drying, frying, or baking.
 Wet Milling Method
 Corn wet-milling is a process of breaking corn kernels
into their component parts: corn oil,
protein, corn starch, and fiber. It uses water and a
series of steps to separate the parts to be used for
various products.
 Typical wet milling includes the following steps:
 Cleaning of the grain;
 Soaking in an aqueous solution.
 Several milling steps to pulverize the particles;
 Filtration through a series of screens with decreasing
mesh sizes (mainly to remove germ and fiber);
 Separation of starch and protein by centrifugation
(mainly for lab scale) or table method (for industrial
scale).
 In the wet milling process, maize is separated into
relatively pure chemical compound.
 The products and coproducts obtained from wet maize
milling are not typically directly used by the consumer
and often require further industrial processing before
consumption.
 Corn wet milling is a process that gives starch as the
main product output in addition to several other
products namely oil, protein, and fiber.
Major maize producing
countries

Country Area(M.H) Production(M.T) Yield Tonne/Ha

USA 29.6 250 7.98

China 23.1 15 5.2

Brazil 13.4 37 2.39

Mexico 7.9 19 2.19

France 1.72 14.5 8.4

India 6.15 11 1.59

Pathways of maize from
field to consumer