**3.3 Popcorn**

*Maize - Production and Use*

usage as discussed below.

**2.1 Dry milling**

**2.2 Wet milling**

**2.3 Alkali processing**

**3. Products of maize**

**3.1 Degerminated flour**

**3.2 Corn germ oil**

and other waste materials from maize.

derived from maize are discussed below.

integrated child development service programmes to feed malnourished children [2]. Maize kernel is an edible and nutritive part of the plant. Maize is a major

There are three major processes utilised in the production of maize for food

Grinding of the whole grain stone or roller mill to produce flour or meal is a simple method used around the world when the ground products are to be consumed shortly after processing. The stability of such products is limited owing to the presence of crushed germ in the flour. Oil from broken germ cells is easily oxidised to produce rancid odour and flavour. The large as well as small grits are used in the production of cornflakes and breakfast cereals. Dry milling germ can be pressed or solvent extracted to recover the valuable oil. The major advantages of

maize dry milling are the lower capital costs as compared to wet milling [3].

In developed countries like the USA, the major utilisation has been wet milling. The two most important products of wet milling are high-fructose corn syrup and ethanol.

In this process, maize is cooked with water and lime at 90°C for 50 minutes then steeped for 14 hours before being washed with fresh water to remove residual alkali

There are varieties of products that can be derived after application of food processing methods like dry milling, wet milling and alkali processing to make it consumable for human beings as discussed above. Commonly, maize is used to make flour, oil, starch, grits, flakes, popcorn, etc. [4]. Few very popular products

This consists mostly of the endosperm and has content of B vitamins. It is used by brewers as a starch medium for the action of barley malt in the preparation of wort for the production of beer. It is also used to make chapatti or bread in the northern region of India. The flour is supplemented with green leafy vegetables to make it more nutritious and healthy. The chapatti is famous around the Punjab as '*makki di roti*' that is served with well-cooked mustard leaves along with butter.

It can be obtained by solvent extraction. Maize oil has become a highly desired vegetable oil owing to its relatively high level of linolenic fatty acid and its excellent

cereal crop for both livestock feed and human nutrition.

**2. Food processing techniques for maize**

**20**

A particular variety of corn is used to make popcorn and most famous food items derived from maize. To make popcorn a hard corneous endosperm is desirable. Other desirable traits of popcorn are good flavour, tenderness, the absence of objectionable hulls and high popping expansion. Moreover, the moisture content recommended is 13.5% for the best popping expansion. The popping of corn is a method of starch cookery. As the kernels of popcorn are heated, the water vapour within them expands, increasing the pressure until it is sufficient to make the kernels explode or 'pop' [5]. Popping can be done with or without fat as well. Ready-to-cook popcorns are also easily available that are enriched with both nutrition and taste. Thus it can be added as supplementary snacks in the diet of malnutrition children.
