**1. Brief overview**

The cereal grains, wheat, rice and maize (*Zea mays*), are considered as stable food across the globe and contribute to 50–60% of daily human energy requirements. Maize as a third leading cereal grain around the world due to its high yield and nutritive value is also known as the queen of cereal crops. The largest producer of maize is the United States of America (USA) contributing about 35% of the total world maize production. It is also known as the mother grain of Americans and it is the driver of the US economy [1]. Maize is a stable cereal very popular due to its high nutritional significance enriched with abundant amount of macronutrients like starch, fibre, protein and fat along with micronutrients like vitamin B complex, ß-carotene and essential minerals, i.e. magnesium, zinc, phosphorus, copper, etc. Maize also contains a booster of antioxidant that protects from various degenerative diseases. The quality of maize depends upon the agronomic practices and climatic conditions. Maize contains 11% of protein but is deficient in amino acids like tryptophan and lysine. However, new fortified varieties are also being produced in the American region. Maize has to undergo different food processing methods like grinding, alkali processing, boiling, cooking, fermentation, etc. so that it can be used in the development of variety of food items, that is, flour, flakes, popcorn, tortillas, etc. Nutritional quality of maize also depends upon the processing method used for food preparations. Maize like wheat and rice is also used in supplementary nutrition programmes and

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 cereal crop for both livestock feed and human nutrition.
