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Scientific name: Zay Mays
Maize is a herbaceous plant in the cereal family. It is widely grown ahead of wheat and rice. It is grown for its starch-rich grains, and is used for human and animal nutrition.
Nutritionally, maize is rich in starch, with around 386 calories/100g for yellow durum maize. It contains around 72% carbohydrates, 10% protein, 3 to 18% lipids and dietary fiber. Its carbohydrate content of over 70g/100g makes it a very energy-rich food. Its nutritional content is of interest for both human and animal nutrition.
Maize yields depend on variety and region. In sub-Saharan Africa, it is a small-scale, non-irrigated food crop producing around 200 kg of dry matter/hectare. In the most advanced countries, it produces 300 to 400 kg of dry matter per hectare.
Maize is used for animal feed, human consumption and in the starch and bioenergy industries. It is consumed by humans in the form of boiled ears of corn, or as edible flour for use in home cooking, by biscuit manufacturers or by bakeries. There is also maize oil, rich in unsaturated poly fatty acids and vitamin E, which is a powerful antioxidant that neutralizes free radicals and reduces the risk of heart disease and certain cancers. In animal feed, maize is used as a staple in the manufacture of animal feed or fodder.
In the food industry, maize has a wide range of uses: it is used to make baby food, beer for brewing, starch (maïzena), sweeteners, cornflakes, distilling maize to produce alcohol (whiskies, ethanol, etc.), and the cobs are used in pharmacopeia and as compost. In the chemical sector, maize is also used to make biogas and biofuel... Up to 1,500 uses have been identified.
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