Maize

Maize (Zea mays subsp. mays) an ancient tetraploid is inherited genes from its wild predecessor, teosinte (Zea mays ssp. parviglumis) and is a few of the major cultivated crop. Maize is symbolic and culturally significant in many civilizations, frequently being used in customs and ceremonies. Because of the genetic diversity seen in maize, numerous varieties that can flourish in a range of climates and environments have been developed. They also increase nutrient contents, and maize plants can improve the fertility of the soil. For many people worldwide, maize is a staple grain that makes up a sizable amount of their daily caloric intake. Maize contains several antioxidants such as lutein, zeaxanthin, and carotenoids, which are required for maintenance of eye health and reduce the oxidative stress. Moreover, maize is a good source of vitamins and minerals which are important for immune system maintenance, bone health, and neuron function. The production of meat, eggs, and dairy products is supported by the use of maize in animal feed. It is used as a raw material in many different industries, such as the manufacturing of biofuels, corn syrup, and corn oil. With its ability to be processed into many forms like cornmeal, cornflakes and corn flour, maize is a highly adaptable ingredient in culinary arts. It is also been used in several industry for the manufacturing of paper, biopolymers, biofuels from the waste produced by its process for the effective and ecofriendly utilization of the maize by-products. This chapter overall focuses on the consumption, production pattern, nutrient profile, pharmacological benefits and its application in the industry.