Maize

MAIZE

• very important food in the Americas and much of Africa
• contain about the same amount of protein as other cereals (8 to 10 percent)
• a poor-quality protein containing only small amounts of lysine and tryptophan
• The association noted between maize consumption and pellagra may be due in part to a deficiency of these amino acids.
• Whole-grain maize contains 2 mg niacin per 100 g, which is less than that in wheat or rice.
• The niacin in maize is in a bound form and not entirely available to humans.
• In Mexico and some other countries maize is treated with an alkaline solution of lime which releases the niacin and helps prevent pellagra;


MAIZE PROCESSING
• Maize is usually ground and made into flour à”Maizena”
• Milling reduces the nutritive value of maize just as it does that of other cereals.
• highly milled product is deficient in B vitamins
• The vitamin B constituents lost in milling may be replaced in maize meal, as in other cereal flours, by fortification.
• Enrichment of this kind has been effective in many countries.