Corn or maize is a cereal grain that belongs to the family ‘gramineae’ and is known as the ‘Queen of Cereals’ because of its several uses.
The scientific name of corn is Zea mays. Each and every part of the maize can be used to produce a variety of food and non-food products.
Corn crop in India
According to the 2019-2020 data, the annual maize production in India is around 24.2 million tonnes with the highest cultivation in Karnataka, Rajasthan and Madhya Pradesh. The crop is suitable for all the growing seasons in nearly every agro-climatic zone within the country’s borders and this has made India as one of the largest cultivators of maize in the world.
The colour of the corn seed is mostly light to golden yellow in colour which varies from variety to variety. Cultivation of high yielding varieties during the green revolution led to an increase in the productivity of corn and industrialisation for value addition.
Initially, cultivation of corn in India was primarily done for its flour, commonly named as corn flour, which has higher starch content compared to other cereal crops. Corn syrup is also an important value-added product from corn. It is used in the preparation of confectioneries, marshmallows and various desserts as it helps in improving the texture and flavour of the product.
Consumption of corn in various forms
In India, during the winter season, sweet corn is consumed in boiled or baked form and is quite popular among diet-conscious individuals. Popcorn is also an important value-added product of maize which nowadays is getting recognition as a luxury confectionery product.
With the advent of modernisation and busy schedule of people, cornflakes are slowly becoming a common breakfast alternative to cooked food. It is healthy and time-saving. Corn flakes are prepared after boiling, drying and then pressing the corn seeds. Due to the easy procedure involved and economic set up required for production, corn flakes manufacturing is slowly gaining a strong foothold in our country.
Another important value-added product is corn oil. Though it is costlier than usual edible refined oil, the industrial application is varied. It is used for making soap, paint, rustproof and many other oil bases. The stalk and other by-products of the maize plant are used as animal feed all over the country for their high nutritional composition.
Chemical composition and nutritional quality
According to the Food and Agriculture Organisation (FAO), the major chemical component of maize is starch. Simple sugars such as glucose, sucrose and fructose are present from 1 to 3 %. These serve as the source of carbohydrates in our diet. Next to starch, the major component is protein, which varies from 8 to 11 % of the seed weight. The protein in maize is composed of essential amino acids such as lysine and tryptophan that are required by our body for various metabolic functions.
The oil content of maize seed ranges from 5 to 18 %, depending on the variety. Corn oil is rich in oleic and linoleic acids and has high levels of natural antioxidants.
Dietary fibre is also an important nutritional component. It consists of both soluble and insoluble fractions which are helpful for the proper functioning of the digestive tract of humans.
Corn is rich in minerals of which phosphorus in the form of phytate of potassium and magnesium is the most abundant. But as rice and wheat, it is low in calcium content. Presence of carotenoids makes it a source of vitamin A and E. Vitamins such as thiamine and riboflavin along with niacin is present which is important for preventing pellagra.
The nutritional composition of corn helps in proving that it really is the ‘Queen of Cereals’. Maize should not only be considered as a source of carbohydrate and energy in our diet as it provides enough vitamins and minerals for all-round development of the human body. In developing countries such as India, it can serve as good dietary fibre and supplement for the nutritional need of the population.
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