Nutritional Value, Bioactive Compounds, and Potential Health Benefits of Maize and Maize-Based Food Products

Abstract

Production of cereal grains has steadily been increased to meet the demand of our increasing world population. Maize is an important multipurpose cereal crop of the world, utilized directly for human food in developing and underdeveloped countries. Whole maize grains provide a wide range of nutrients and bioactive compounds that optimize health. The starchy grain is used for the production of numerous indigenous and industrial foods. Maize on the cob as harvested are generally not consumed directly by humans but subjected to certain processing treatments to impart special characteristics and improve organoleptic properties. Processed grains are often nutritionally superior to unprocessed grains, probably because of enhanced nutrient bioavailability and reduction of antinutrient contents. However, some of these processing treatments could lower the nutrients and bioactive compounds in maize. Kernel nutritional quality and quantity could be improved through exogenous and endogenous fortification. Thus, this chapter discusses the major nutritive and bioactive compounds in maize, fortification and selection of appropriate processing methods to obtain maximum nutritional and health benefits.