**3. How technological processes improve the nutritional quality of maize crops**

Based on the report of Mertz et al. [20], opaque 2 *(O2*) lysine content in the endosperm (3.3–4.4 g lysine/100 g of endosperm) is double that of the normal maize (1.3 glysine/100 g endosperm protein). The *O2* maize protein has a biological value of 90% of milk protein, while normal maize protein has 40%. The body utilized 74% of *O2* maize protein intake, while only 37% was used in normal maize protein [19].

In comparing the protein content of QPM with normal maize, the QPM protein contains 38% lesser leucine, 55% higher tryptophan, and 30% higher lysine than normal maize. Bressani [57] reported that 8 g/kg body weight of QPM is needed for nitrogen equilibrium compared to the 24 g/kg body weight of normal maize. The QPM has greater niacin availability due to lower leucine content, utilization of carotene, and higher tryptophan content [19]. QPM maize can be processed without a decrease in its acceptability and quality. Bressani [57] report in Columbia showed that *O2* maize was used as therapeutic food for children suffering from protein deficiency diseases and kwashiorkor and brought about normalcy in them. Also, Anon [58] reported that QPM increased the weight and height of preschool children that used it as a major starchy staple by 20% faster than those that used normal maize. Based von the report of Muzhingi et al. [42], porridge made from biofortified yellow maize provide 40–50% vitamin A of recommended dietary allowance (RDA) for Zimbabwean men. Similarly, North American females consuming porridge from biofortified maize had 3:1 fold of vitamin A equivalence when a fraction of the blood triglycerol-rich lipoprotein was measured compared to the traditional white maize porridge [41].

The high amount of ascorbate, folate, and β-carotene in triple-vitamin fortified maize has been developed through metabolic engineering in the endosperm [59]. The transgenic kernels have a double, 6-fold and 169-fold normal amount of folate, ascorbate, and β-carotene as traditionally bred crops. These crops can offer a nutritionally complete meal. There was a grain yield of about 145.3% in transgenic maize compared to wild maize due to upgraded grain number and size [60]. Total starch content was improved by constitutive expression of invertase in the transgenic kernels, which showed that genes could boost grain quality and yield in crop plants.

### **4. Conclusion**

Malnutrition and hunger alleviation can be achieved through fortified maize and continuous advancement in crop yields. It is not enough to generate micronutrients

*Improved Technological Processes on the Nutritional Quality of Maize DOI: http://dx.doi.org/10.5772/intechopen.101646*

at a higher level in plants. Their bioavailability, absorption, and utilization in the body are crucial to increase the consumer's micronutrient status after cooking and processing the food in their local ways. Also, the biofortified crops must be accepted by consumers and adopted by a significant number of farmers to increase the nutritional health of the community. Biotechnology through biofortified maize can be used to improve the vitamin A status of the populace.
