*4.3.1 Essential fatty acids (EFA)*

The oil content of maize is extracted from the germ part which is genetically modified with an average range of 3–18%. Three classes of fatty acids are described according to the number of double bonds between the carbon atoms as described in **Table 8**. In saturated fatty acids, there are none; in an unsaturated fatty acid, there may be one (monoenoic or monounsaturated fatty acids) or two or more (polyenoic or polyunsaturated fatty acids) double bonds. Corn oil is enriched with PUFA (polyunsaturated fatty acid) and MUFA (monounsaturated fatty acid) while having low content of SFA (saturated fatty acid). SFA comprises of palmitic, stearic and arachidic acids. PUFA contains linoleic, α-linolenic, arachidonic and eicosaenoic acids that help in maintaining healthy skin and vision, strong immune system and optimum growth and development. Moreover, it has also anti-inflammatory properties and reduces the production of interleukin-1 and tumour necrosis factor (TNF) by downregulating inflammatory response. It is also responsible for the formation of prostaglandins that are found in every single cell of the body and helps in regulating cell activities including transmission of genetic information from generation to generation.

This is rare in human beings that deficiency of fatty acid occurs. It has been reported, however, in patients fed solely by vein (total parenteral nutrition (TPN))


*Source: Longvah et al. [6], Indian Food Composition Tables, Government of India. \*All the values are presented as per 100 grammes of edible portion.*

#### **Table 11.**

*Total polyphenol, phytosterol and phytate contents (mg) of maize, dry (*Zea mays*).*


#### **Table 12.**

*Nutrient deficiency symptoms related to maize.*

for long times without fat emulsions. EFA deficiency can occur in fat malabsorption and occasionally in protein-calorie malnutrition, where there is a deficiency of fat calories.

#### **4.4 Mineral and trace element**

The majority of minerals and trace elements of maize is present in germ portion and very few in endosperms. Phosphorus is found in the embryo portion of the maize. Environmental factors strongly influence the quality and quantity of mineral

**29**

*Nutritive Value*

**4.5 Organic acid content**

**4.6 Antioxidants**

organic content of maize is discussed in **Table 10**.

canned sweet corn, tortillas, chips, etc. [14].

types of degenerative diseases [15].

*DOI: http://dx.doi.org/10.5772/intechopen.88963*

content present in maize. Maize is having a low content of mineral and trace element (**Table 9**) as compared with other cereal grains. The minerals present in maize have a vital role in bone development, tooth formation, haemoglobin formation, growth regulation, regulation of acid–base balance of the body, facilitation of energy transactions, absorption and transport of nutrients and metabolism of carbohydrates, proteins and fats. These minerals also act as a cofactor and regulator of biochemical reactions for blood clotting, contraction of muscles, releases of insulin and parathyroid and calcitonin hormones as well. Furthermore, these minerals play vital role in the growth, development and formation of red blood cells in human system. The chromium content of an adult body is estimated to be 6 mg and potentiates insulin

action. The mineral and trace element content of maize is discussed below.

There are a number of organic acids present in nature like formic, malic, succinic, etc. Organic acids help in building the carboxylic acids which can alter the physiology of bacteria and cause metabolic disorders that prevent their proliferation and death. Organic acids are not fixed in one state, and supplementation of its higher doses in animal feed helps them to gain body weight and improves feed conversion ratio by reducing the colonisation of pathogens in the intestine. The total

Food polyphenols (**Table 11**) are ubiquitous components and have an antioxidant mechanism involved in fighting free radical damage by interaction of ascorbic acid and glutathione (GSH) with oxidants and oxidising agents. Scavenging of free radicals and single oxygen through food polyphenols (Vitamin E, ascorbic acid, ß-carotene and superoxide dismutase) by reduction of hydroperoxides, glutathione peroxidases (GSHPx) and catalase enzymes as well. Food polyphenols also act as chelating agent by binding with transition metals that cause cellular damage [13]. Thermal processing deteriorates the quality of maize grains due to leaching of water-soluble polyphenols into brine or sugar solution. The effects of processing method cause alteration in the structure, chemical composition and nutritional value of the food products like

Recently, the industry has focused attention to plant matrices rich in phytosterols and phytostanols for their ability to reduce serum cholesterol levels. Therefore, the objective of this study was to examine the phytosterol and phytostanol contents of different fractions (endosperm, pericarp, germ) of corn kernel. The phytosterols are found in the endosperm, pericarp and germ portion of corn kernel. The germ portion contains 25–31% of oil as compared to other fractions. Corn oil is enriched with ß-sitosterol (62–69%), followed by campesterol (11–18%) and stigmasterol (5–13%). Processing of maize, especially during roasting, results in the loss of phytate content and increase of the availability of minerals. For example, baking chapattis from maize helps in the reduction of phytates and improves the nutritional quality of maize. Due to the emerging field of nutraceuticals, the phytochemicals derived from maize have achieved great attention. The antioxidant capacity in terms of DPPH radical scavenging activity of maize (139 mg/100 g) is quite high as compared to other cereal and pulse grains except finger millet (173 mg/100 g). This antioxidant activity of maize helps in protecting different

#### *Nutritive Value DOI: http://dx.doi.org/10.5772/intechopen.88963*

*Maize - Production and Use*

**28**

fat calories.

**Table 12.**

**Table 11.**

**4.4 Mineral and trace element**

for long times without fat emulsions. EFA deficiency can occur in fat malabsorption and occasionally in protein-calorie malnutrition, where there is a deficiency of

6 Thiamine Pain in the calf muscle, weakness of the heart muscle

**S. no. List of nutrients Nutritive value\***

 3,4-Dihydroxybenzoic acid 0.07 ± 0.02 Protocatechuic acid 2.93 ± 0.42 Vanillic acid 2.96 ± 0.44 p-Coumaric acid 2.84 ± 0.36 Caffeic acid 2.91 ± 0.32 Chlorogenic acid 1.01 ± 0.45 Ferulic acid 1.43 ± 0.09 Total polyphenols 32.92 ± 3.85

**Phenols**

**Phytosterol**

*Source: Longvah et al. [6], Indian Food Composition Tables, Government of India.*

*Total polyphenol, phytosterol and phytate contents (mg) of maize, dry (*Zea mays*).*

2 Fibre Constipation, diverticulitis 3 Calcium Rickets, osteomalacia

7 Niacin Dementia, diarrhoea, dermatitis

8 Pyridoxine Angular stomatitis 9 Folic acid Megaloblastic anaemia 10 Antioxidants Decreased immunity

1 Energy, protein Underweight, marasmus, kwashiorkor

*\*All the values are presented as per 100 grammes of edible portion.*

**S. no. Nutrients Deficiency**

4 Iron Anaemia 5 Vitamin A Night blindness

*Source: Srilakshmi, [17], Text Book on Nutrition Science.*

*Nutrient deficiency symptoms related to maize.*

1 Campesterol 12.49 ± 0.24 2 Stigmasterol 4.22 ± 0.18 3 β-Sitosterol 87.70 ± 2.61

**Phytate** 646 ± 19.4

The majority of minerals and trace elements of maize is present in germ portion and very few in endosperms. Phosphorus is found in the embryo portion of the maize. Environmental factors strongly influence the quality and quantity of mineral content present in maize. Maize is having a low content of mineral and trace element (**Table 9**) as compared with other cereal grains. The minerals present in maize have a vital role in bone development, tooth formation, haemoglobin formation, growth regulation, regulation of acid–base balance of the body, facilitation of energy transactions, absorption and transport of nutrients and metabolism of carbohydrates, proteins and fats. These minerals also act as a cofactor and regulator of biochemical reactions for blood clotting, contraction of muscles, releases of insulin and parathyroid and calcitonin hormones as well. Furthermore, these minerals play vital role in the growth, development and formation of red blood cells in human system. The chromium content of an adult body is estimated to be 6 mg and potentiates insulin action. The mineral and trace element content of maize is discussed below.

## **4.5 Organic acid content**

There are a number of organic acids present in nature like formic, malic, succinic, etc. Organic acids help in building the carboxylic acids which can alter the physiology of bacteria and cause metabolic disorders that prevent their proliferation and death. Organic acids are not fixed in one state, and supplementation of its higher doses in animal feed helps them to gain body weight and improves feed conversion ratio by reducing the colonisation of pathogens in the intestine. The total organic content of maize is discussed in **Table 10**.
