Maize

Maize or corn is a cereal crop that is grown widely throughout the world in a range of agro-ecological environments. More maize is produced annually than any other grain. About 50 species exist and consist of different colors, textures and grain shapes and sizes. White, yellow and red are the most common types. The white and yellow varieties are preferred by most people depending on the region.

maize

Maize was introduced into Africa in the 1500s and has since become one of Africa's dominant food crops. Like many other regions, it is consumed as a vegetable although it is a grain crop. The grains are rich in vitamins A, C and E, carbohydrates, and essential minerals, and contain 9% protein. They are also rich in dietary fiber and calories which are a good source of energy.

Maize is the most important cereal crop in sub-Saharan Africa (SSA) and an important staple food for more than 1.2 billion people in SSA and Latin America. All parts of the crop can be used for food and non-food products. In industrialized countries, maize is largely used as livestock feed and as a raw material for industrial products. Maize accounts for 30−50% of low-income household expenditures in Eastern and Southern Africa. A heavy reliance on maize in the diet, however, can lead to malnutrition and vitamin deficiency diseases such as night blindness and kwashiorkor.

Worldwide production of maize is 785 million tons, with the largest producer, the United States, producing 42%. Africa produces 6.5% and the largest African producer is Nigeria with nearly 8 million tons, followed by South Africa. Africa imports 28% of the required maize from countries outside the continent.

Most maize production in Africa is rain fed. Irregular rainfall can trigger famines during occasional droughts.

Health Benefits:

Corn provides many health benefits due to the presence of quality nutrients within. Besides being a delicious addition to any meal, it is also rich in phytochemicals, and it provides protection against a number of chronic diseases. Some of the well-researched and widespread health benefits of corn are listed below.

Corn is a rich source of calories and is a staple among dietary habits in many populations. The calorific content of corn is 342 calories per 100 grams, which is among the highest for cereals. It is why corn is often turned to for quick weight gain, and combined with the ease and flexibility of growing conditions for corn, the high calorie content makes it vital for the survival of dozens of agricultural-based nations.

Reduces risk of hemorrhoids and colorectal cancer: The fiber content of one cup of corn amounts to 18.4% of the daily recommended amount. This aids in alleviating digestive problems such as constipation and hemorrhoids, as well as lowering the risk of colon cancer due to corn being a whole-grain. Fiber has long been promoted as a way to reduce colon risk, but insufficient and conflicting data exists for fiber’s relationship with preventing cancer, although whole-grain consumption, on the whole, has been proven to reduce that risk. Fiber helps to bulk up bowel movements, which stimulates peristaltic motion and even stimulates the production of gastric juice and bile. It can also add bulk to overly loose stools, which can slow reduce the chances of Irritable Bowel Syndrome (IBS) and diarrhea.

Corn provides many health benefits due to the presence of quality nutrients within. Besides being a delicious addition to any meal, it is also rich in phytochemicals, and it provides protection against a number of chronic diseases. Some of the well-researched and widespread health benefits of corn are listed below.

Corn is a rich source of calories and is a staple among dietary habits in many populations. The calorific content of corn is 342 calories per 100 grams, which is among the highest for cereals. It is why corn is often turned to for quick weight gain, and combined with the ease and flexibility of growing conditions for corn, the high calorie content makes it vital for the survival of dozens of agricultural-based nations.

Reduces risk of hemorrhoids and colorectal cancer: The fiber content of one cup of corn amounts to 18.4% of the daily recommended amount. This aids in alleviating digestive problems such as constipation and hemorrhoids, as well as lowering the risk of colon cancer due to corn being a whole-grain. Fiber has long been promoted as a way to reduce colon risk, but insufficient and conflicting data exists for fiber’s relationship with preventing cancer, although whole-grain consumption, on the whole, has been proven to reduce that risk. Fiber helps to bulk up bowel movements, which stimulates peristaltic motion and even stimulates the production of gastric juice and bile. It can also add bulk to overly loose stools, which can slow reduce the chances of Irritable Bowel Syndrome (IBS) and diarrhea.

Corn contains abundant minerals which positively benefit the bodies in a number of ways. phosphorous, along with magnesium,manganese, zinc, iron and copper are found in all varieties of corn. It also contains trace minerals like selenium, which are difficult to find in most normal diets. Phosphorous is essential for regulating normal growth, bone health and optimal kidney functioning. Magnesium is necessary for maintaining a normal heart rate and for increasing bone strength.

According to studies carried out at Cornell University, corn is a rich source of antioxidants which fight cancer-causing free radicals. In fact, unlike many other foods, cooking actually increases the amount of usable antioxidants in sweet corn. Corn is a rich source of a phenolic compound called ferulic acid, an anti-carcinogenic agent that has been shown to be effective in fighting the tumors which lead to breast cancer as well as liver cancer. Anthocyanins, found in purple corn, also act as scavengers and eliminators of cancer-causing free radicals. Antioxidants have been shown to reduce many of the most dangerous forms of cancer because of their ability to induce apoptosis in cancerous cells, while leaving healthy cells unaffected. This is particularly relevant when phytochemicals are the source of the antioxidants, which is another type of chemical found in high volumes in corn.

According to researchers, corn oil has been shown to have an anti-atherogenic effect on cholesterol levels, thus reducing the risk of various cardiovascular diseases. Corn oil, particularly, is the best way to increase heart health, and this is derived from the fact that corn is close to an optimal fatty acid combination. This allows omega-3 fatty acids to strip away the damaging “bad” cholesterol and replace them at the binding sites. This will reduce the chances of arteries becoming clogged, will reduce blood pressure, and decrease the change of heart attack and stroke.

Corn helps to prevent anemia caused by deficiency of these vitamins. Corn also has a significant level of iron, which is one of the essential minerals needed to form new red blood cells; a deficiency in iron is one of the main cause of anemia as well.

According to the Journal of Nutritional Biochemistry, consumption of corn husk oil lowers plasma LDL cholesterol by reducing cholesterol absorption in the body. As mentioned earlier, this reduction of LDL cholesterol does not mean a reduction in HDL cholesterol, which is considered “good cholesterol” and can have a variety of beneficial effects on the body, including the reduction of heart disease, prevention of atherosclerosis, and a general scavenger of free radicals throughout the body.

Yellow corn is a rich source of beta-carotene, which forms vitamin A in the body and is essential for the maintenance of good vision and skin. Beta-carotene is a great source of vitamin-A because it is converted within the body, but only in the amounts that the body requires. Vitamin-A can be toxic if too much is consumed, so deriving vitamin-A through beta-carotene transformation is ideal. Vitamin-A will also benefit the health of skin and mucus membranes, as well as boosting the immune system.

The amount of beta-carotene in the body that is not converted into vitamin-A acts as a very strong antioxidant, like all carotenoids, and can combat terrible diseases like cancer and heart disease. That being said, smokers need to be careful about their beta-carotene content, because smokers with high beta-carotene levels are more likely to contract lung cancer, while non-smokers with high beta-carotene content are less likely to contract lung cancer.

In recent decades, the world has seemed to suffer from an epidemic of diabetes. Although the exact mechanism for this cannot be pinpointed, it is generally assumed to relate to nutrition. Eating more organic fruits and vegetables, like corn, has been thought to be a return to an older style of diet, and it has been linked to reduced signs of diabetes. Studies have shown that the consumption of corn kernels assists in the management of non-insulin dependent diabetes mellitus (NIDDM) and is effective against hypertension due to the presence of phenolic phytochemicals in whole corn. Phytochemicals can regulate the absorption and release of insulin in the body, which can reduce the chance of spikes and drops for diabetic patients and help them maintain a more normal lifestyle.