American Journal of Food and Nutrition
ISSN (Print): 2374-1155 ISSN (Online): 2374-1163 Website: Editor-in-chief: Mihalis Panagiotidis
Open Access
Journal Browser
American Journal of Food and Nutrition. 2016, 4(6), 169-176
DOI: 10.12691/ajfn-4-6-5
Open AccessArticle

Maize Utilization in India: An Overview

Murdia L. K.1, , Wadhwani R.2, Wadhawan N.3, Bajpai P.4 and Shekhawat S.4

1Professor and Dean, CDFST, MPUAT, Udaipur, India

2Senior Research Scientist, Leprino Foods Company, Denver, USA

3Assistant Professor, CDFST, MPUAT, Udaipur, India

4Senior Research Fellow, Centre of Excellence on Processing & Value Addition of Maize, Udaipur, India

Pub. Date: October 27, 2016

Cite this paper:
Murdia L. K., Wadhwani R., Wadhawan N., Bajpai P. and Shekhawat S.. Maize Utilization in India: An Overview. American Journal of Food and Nutrition. 2016; 4(6):169-176. doi: 10.12691/ajfn-4-6-5


Maize is cultivated widely throughout the world and has the highest production among all the cereals. It is considered as one of the fastest growing cash crops in the world becoming the largest component of global coarse-grain trade. Maize is preferred staple food for 900 million poor, 120 ‐140 million poor farm families, and about one‐third of all malnourished children globally. With changing global food demands and consumer choices maize is now becoming the wonder crop for many countries especially in developing countries like India. Maize is the third most important food grain following wheat and rice for Indian population. More than half of the total maize production of India is produced in four states of Madhya Pradesh, Andhra Pradesh, Karnataka and Rajasthan. In spite of wide range of health benefits offered by maize as a source of high fiber, antioxidants and other vitamins and minerals, major portion of maize is still not being used for human consumption and goes for poultry and animal feed. In India, even after achieving self-sufficiency in cereals and grains production, about 50 per cent children are still fighting with malnutrition. Maize being the cheap crop, has the potential to be the first choice for poor and underprivileged population. Nutritional and clinical benefits of the maize if exploited well with the strategic interventions through value added maize product development, utilization and commercialization will support in ensuring better health of the Indian population. Availability of value added food products of maize on industrial level will ensure better nutritional and livelihood security. Commercialization, promotion, and adoption of maize based value added food products will not only ensure higher return to farmers but also generate employment for women and youth with improved dietary diversity in food choices to the consumers.

maize production Quality Protein Maize (QPM) malnutrition value addition

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit


Figure of 1


[1]  Modi, A., ”Amazing” 2014 Available [Accessed August 28, 2016].
[2]  CIMMYT, 2000. CGIAR Research, Areas of Research: Maize (Zea mays L.). 30 July, 2013. 04:48:38. [online] Available: [Accessed June 2, 2016].
[3]  AICRP. All India Coordination Research Project (AICRP) on Maize. 50th Annual Report by Directorate of Maize Research, Indian Council of Agriculture Research (ICAR). Pusa, New Delhi. 2007, 6.
[4]  Tripathi, K. K., Warrier, R., Govila, O.P., Ahuja, V. “Biology of Zea mays (Maize)”. Department of Biotechnology, Ministry of Science and Technology and Ministry of Environment and Forests, Government of India. 2011. Available:[1].pdf . [Accessed June18, 2016].
[5]  Bressani, R.,. “Quality protein maize” In: Proceedings of the International Symposium on Quality Protein Maize (Eds Larkins, B. A. and Mertz, E.T.). EMBRAPA/ CNPMS, Sete Lagaos, Brazil, 41-63. 1995.
[6]  Bressani, R, “Protein quality of high lysine maize for humans”. Cereal Foods World, 36: 806-811.1991.
[7]  CIMMYT “CGIAR Research, Areas of Research: Maize (Zea mays L.)” 4:48:38. 2000. Available:[Accessed June 10, 2016].
[8]  Dado, R. G., “Nutritional benefits of specialty maize grain hybrids in dairy diets,” Journal. of Animal Science, 77 (Suppl.2) /Journal of. Dairy Science, .82 (Suppl.2): 197-207. 1999.
[9]  De Bosque, C., Castellanos, E. J. and Bressani, R., in INCAP Report Annual, INCAP, Gautemala, 75. 1988
[10]  Narayan, S., Suchitra, M., and Sood J., “Maize Mania” Down to Earth, August 15, 2011. Available: [Accessed June 20 , 2016].
[11]  Dowswell, C.R., Paliwal, R.L. and Cantrell, R.P,. “Maize in the third world”. In: Tripathi, K.K., Warrier, R., Govila, O.P., Ahuja, V. (2011). Biology of Zea mays L. (Maize). Department of Biotechnology, Ministry of Science and Technology and Ministry of Environment and Forests, Government of India., 01-02. 1996.
[12]  Morris, M. L. “Overview of the world maize economy”. In: Tripathi, K.K., Warrier, R., Govila, O.P., Ahuja, V. Biology of Zea mays (Maize). Department of Biotechnology, Ministry of Science and Technology and Ministry of Environment and Forests, Government of India. 01-02. 2011.
[13]  Agrawal, P.K. and Guptta, H.S., “Enhancement of Protein Quality of Maize Using Biotechnological Options”. Animal Nutrition and Feed Technology, 79-91. 2010.
[14]  Esen A and Stetler, D. A., “A proposed nomenclature for the alcohol-soluble proteins (zeins) of maize (zea-mays-”. Cereal Sci., (5) 117-128.1987.
[15]  Food and Agriculture Organization of the United Nations (2012) FAOSTAT Database. [Accessed June 12, 2016].
[16]  Galinat, W. C. “The origin of corn. Corn and corn improvement”. Agronomy Monographs, 18: 1-31. 1988.
[17]  Gopalan, C., Rama Sastri, B. V. and Balasubramanian, S. “Nutritive Value of Indian Foods” published by National Institute of Nutrition (NIN), ICMR. 2007.
[18]  Graham, G.G., J. Lembake and E. Morales. “Quality-Protein maize as the sole source of dietary protein and fat in rapidly growing young children”. Pediatrics, 85: 85-91. 1990.
[19]  Graham, G.G., J. Lembake, E. Lancho and E. Morales. “Quality-protein maize: Digestibility and utilization by recovering malnourished infants”. Pediatrics, 83: 416-421. 1989.
[20]  John D. Floros, Rosetta Newsome, William Fisher Gustavo V. Barbosa-Canovas, Hongda Chen, C. Patrick Dunne, J. Bruce German, Richard L. Hall, Dennis R. Heldman, ´Mukund V. Karwe, Stephen J. Knabel, Theodore P. Labuza, Daryl B. Lund, Martina Newell-McGloughlin, James L. Robinson, Joseph G. Sebranek, Robert L. Shewfelt, William F. Tracy, Connie M. Weaver, and Gregory R. Ziegler. “Feeding the World Today and Tomorrow: The Importance of Food Science and Technology an IFT Scientific Review”. Comprehensive Reviews in Food Science and Food Safet, 0: 1-28. 2010.
[21]  Lodha, M. L., Srivastava KN,Gupta H.O, Mehta SL, Singh J. Nutritive value of normal and oaque-2.Current Sci., 45: 286-286. 1974.
[22]  Maner, J. H. “High Quality Protein Maize”. In High Quality Maize (ed. Drowden), Hutchinson and Ross, Stroudsburg, PA, 58-64. 1975.
[23]  Mertz, E.T., Vernon, O. A., Bates, S., and Nelson, O.E. “Protein value of Colombian opaque-2 corn for young adult men”. Science, 148:1741-1744. 1965.
[24]  Mexico, D.F. “Maize seed industries revisited: emerging roles of the public and private sectors. World Maize facts and trends”. CIMMYT. 1993/94.
[25]  Mondal, P., “Maize Cultivation in India: Conditions, Production and Distribution”, 2005 Available: [Accessed June 1, 2016].
[26]  Osei, S. A., Dei, H. K. and Tuah, A. K. “Evaluation of quality protein maize as a feed ingredient for layer pullet”. Journal of Animal. Feed Science, 8: 181-189. 1999.
[27]  Paes, M. C. D. and Bicudo, M. H. “Nutritional Perspectives of Quality Protein Maize”. In: Larkins, B. A. and Mertz, E. T. (eds.). Quality Protein Maize: 1964-1994. Proceedings of the International Symposium on Quality Protein Maize. Sete Lagoas. pp. 65-78.1995
[28]  Shaw, R. H. “Climate requirement”. In: Tripathi, K. K., Warrier, R., Govila, O.P., Ahuja, V. (2011). Biology of Zea mays (Maize). Department of Biotechnology, Ministry of Science and Technology and Ministry of Environment and Forests, Government of India. p. 01-02. 1988.
[29]  Tatham AS, Mi fl in BJ, Shewry PR. “The b -turn conformation in wheat gluten proteins: relationship to gluten elasticity”. Cereal Chem, 62: 405-412. 1985.
[30]  Wilson CM. “Multiple zeins from maize endosperms characterized by reversed-phase HPLC”. Plant Physiol, 95: 777-786. 1991.
[31]  Zhai, Shao-Wei., “Nutritional evaluation and utilization of quality protein maize” Zhong Dan 9409 in laying hen feed. MSc Thesis, Shaanxi 712100, P. R. China, Northwestern Agricultural and Forestry University of Science and Technology, Shaanxi 712100, P. R. China. (M.Sc. thesis) 2002.
[32]  Gao, Jun., Nutritional evaluation and utilization of quality protein maize Zhong Dan 9409 in pig feed. MSc Thesis, Chinese Academy of Agricultural Sciences, Beijing 100081, P. R. China. Chinese Academy of Agricultural Sciences. (M.Sc. thesis) 2002.
[34]  Adom KK, Liu RH (2002) Antioxidant activity of grains. J Agri Food Chem 50:6182-6187. c.f. Health Foods: Concept, Technology & Scope by Gupta, R.K., Bansal, Sangita, Mangal, Manisha vol I pp. 294-295. Biotech publishing house, New Delhi.
[35]  Beruk Berhanu Desalegn, Kebede Abegaz, Esayas Kinfe, Effect of Blending Ratio and Processing Technique on Physicochemical Composition, Functional Properties and Sensory Acceptability of Quality Protein Maize (QPM) Based Complementary Food, International Journal of Food Science and Nutrition Engineering, Vol. 5 No. 3, 2015, pp. 121129.
[36]  Gupta HO and Singh NN, Preparation of wheat and quality protein maize based biscuits and their storage, protein quality and sensory evaluation, J Food Sci Technol, 2005, 42(1), 43-46.