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CORN

CORN. Scientific Classification Kingdom : Plantae Order : Poales Family : Poacae Genus : Zea Species : Z.mays Binomial Name : Zea mays L. HISTORY.

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CORN

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  1. CORN Scientific Classification Kingdom : Plantae Order : Poales Family : Poacae Genus : Zea Species : Z.mays Binomial Name : Zea mays L.

  2. HISTORY Maize known in many English speaking countries as corn. A grass domesticated by indigenous peoples in Meso america in prehistoric times. Between 1250 and 1700 nearly the whole continent had gained access to the crop. After European contact with Americas explorers and traders introduced it to the Europe and other countries.

  3. Structure and Physiology Maize stem superficially resemble bamboo canes and internodes can reach 20-30cm. Has a distinct growth form the lower leaves being like broad flags 50-100cm long and 5-10cm wide. The stems are erect 2-3m in hieght with many nodes casting of flag-leaves at every node. Under these leaves and close to the stem grow the ears.They grow about three millimeters a day.

  4. Structure and Physiology Stalks ears and silkFemale inflorescense

  5. Seeds Grains or Maize Kernels The kernel of maize has a pericarp of the fruit fused with seed coat typical of the grases and the entire kernel is often refered to as seed. The grains are about the size of peas and adhere in regular rows round a pithy substance forms the ear An ear contains from 200-400 kernels and is from 4-10 inches in length.

  6. VARAITIES OF CORN • NC-205 • NC-206 • YHD-555 • BABAR 50 • HYBRID-3 • C-919 • P30-12 • P-3060 • EV-1098 • EV-5098 • EV-6098

  7. Importance and Role Maize is the third most important cereal crop after rice and wheat.These three crops supply 57% of mankinds calories. Per hectare maize has the highest average production and the rate of increase in average global yield is twice that of rice and four times that of wheat. Maize thus has huge potential to feed a growing human population. Currently it’s a staple food in sub-saharan Africa Asia and Latin America.

  8. Genetics Exotic varieties of maize are collected to add genetic diversity when selectively breeding new domestic strains. Maize has 10 chromosomes (n=10) The combined length of the chromosomes is 1500 cM.

  9. Forms of Maize Many forms of maize are used for food some- times classified as various subspecies related to the amount of starch they had: - Flour Corn - Pop Corn - Dent Corn - Flint Corn - Sweet Corn - Waxy Corn - Pod Corn - Amylomaize

  10. Chemical Composition of Maize Kernel(%)

  11. Nutritional Value Per 100g(Seeds only) • Energy 360kj • Carbohydrates 19.02g • Sugars 3.22g • Dietry Fiber 2.7g • Fat 1.18g • Protein 3.22g • Tryptophan 0.023g • Threonin 0.129g • Isoleucine 0.129g • Leucine 0.348g • Lysine 0.137g • Metheonine 0.067g • Cystine 0.026g

  12. Nutritional Value per 100g (seed only) • Phenylalanine 0.150g • Tyrocine 0.123g • Valine 0.185g • Arginine 0.131g • Histedine 0.089g • Alanine 0.295g • Aspartic Acid 0.244g • Glutamic Acid 0.636g • Glycine 0.127g • Proline 0.292g • Serine 0.153g • Water 75.96g

  13. Types of Maize for different products • There are number of types of maize • Dent maize (The common feed & Starch crop) • The high sugar mutant sweet corn(flint maize)Common in asia. • Pop corn with an hard endosperm that pops when heated. • Floury maize (used for soups etc.) • Waxy maize and high lysine maize(Valuable source of the essential amino acids lysine) • Maize Silage is an important feed source for cattle. Plants are chopped, fermented and fed as a high energy,low protein complement to high protein pasture.

  14. Maize Products • About 7-15% of the grain goes to industry: corn oil,corn starch (includes syrups, sweeteners, high fructosecorn syrup, thickeners, hardeners for paper, glue, cornsugars). It is increasingly fermented to produce ethanol,especially in the US. • Maize stover (the bit left after grain harvest) is best in corporated back into the soil, but is often used as forage or fuel in the 3rd World, and may also be fermented to give ethanol.

  15. MAIZE PRODUCTS • Beer Beer manufacturing is a process of treating malt to convert and extract the barley starch to fermentable sugars using the amyloytic enzymes present in malt followed by yeast fermentation. However, demand for lighter, less filling beer, especially in the U.S., has permitted use of more refined carbohydrate sources of two types:a) dry adjuncts, primarily dry milled corn grits, broken rice, refined corn starch, and more recently, dextrose.b) liquid adjuncts, namely corn syrups • Cake Mixes Cake mixes use a pregelatinized corn starch that will form a paste in cold or warm water. In baked goods that use yeast for rising, dextrose is used as a yeast nutrient.

  16. Candies Corn syrup is used in hard candies to provide a body giving them chewiness and a desirable mouthfeel without excessive sweetness. Candies that are coated use a pyrodextrin corn starch for the coating. • Carbonated Beverages CokeHigh fructose corn syrup (HFCS) blended with sucrose in a 50/50 blend is sweeter than the same concentration of sucrose. The use of HFCS in carbonated beverages is common throughout Canada and the U.S. • CookiesCorn starch, corn flour or dextrose may be found in cookies.

  17. Corn Flakes The flaking grits are cooked to a rubbery consistency with syrup, malt, salt and flavouring added. After tempering, the cooked grits are flattened between large steel rolls, followed by toasting in travelling ovens to a golden brown colour. • Corn Starch Corn starch is derived from the wet milling process and is an important manufactured product. Some uses depend on the properties in the dry state, but most applications relate to its properties as a cooked, hydrated paste. • Corn Meal Corn meal is a popular dry corn product because of its long shelf life. It is used to produce an assortment of chemically leavened bread and fried products like corn bread and muffins.

  18. Cosmetics Corncobs, when finely ground, are relatively dust free and very absorbent. This absorbency makes corncobs useful carriers for pesticides, fertilizers, vitamins, hand soaps, cosmetics and animal litters. • Granola Dips/Granola Bars Some types of Granola Dips use dextrose as a sweetener. • Gypsum Wallboard Starch-containingcorn flour is gelatinized during the manufacturing process; It functions by controlling the rate of water loss during drying of the board. Soluble carbohydrates migrate to the surface and control the rate of crystallization of the gypsum, providing a strong bond between the gypsum and the liner.

  19. Instant Coffee & Tea Maltodextrins are derived from the wet milling process. They are a dextrose equivalent product of complete solubility but little or no sweetness. Maltodextrins are sprayed on instant tea and coffee to keep the granules free flowing. This solution is also used in instant soup mixes or other packages where the contents must be be kept free flowing. • Mars Bar & Twix Bar Many candy bars contain corn syrup. • Paint and Varnish Tetrahydrofurfuryl alcohol is a resin developed from processing corncobs. These resins are useful in the paint and varnish industry as solvents for dyes, resins, and lacquers.

  20. Pharmaceuticals • Aspirin - an oxidized starch paste, which dries to a clear, adherent, continuous film, is spread in a thin layer over the aspirin. • Intravenous - some IVs consist of dextrose and water solutions. • Antibiotics - preferred carbohydrate sources are corn syrup, dextrose, corn starch, lactose and sucrose. Cornsteep liquor was early found to provide a ready source of soluble nitrogenous nutrients plus unknown growth factors that stimulate antibiotic production.Over 85 different types of antibiotics are produced using corn. • Yogurt Some of the different brands of yogurt use corn syrup as a sweetener.

  21. Paper Products Paperproducts use raw starch in the manufacturing process. The properties of high paste viscosity and strong gels are useful in specially coated papers. Pyrodextrins are also used for paper manufacturing for the adhesive property on remoistenable gums for postage stamps and packaging tape. • Snack Foods - Corn Chips & Doritos These snack foods are generally made from whole corn (cornmeal). The high starch content of cornmeal and flour is important in giving a high puff in preparation of extruded (pressed) snack products in which a delicate corn flavour is desired.

  22. Spark Plugs Starch is used in the production of the porcelain part of spark plugs. • Tire, Rubber In the production of tires, corn starch is sprinkled on the molds before pouring the rubber, to prevent the rubber from sticking to the molds. • Toothpaste Sorbitol, which is produced from the corn sugar dextrose, is used in toothpaste as a low-calorie, water-soluble, bulking agent. • Whiskey The major carbohydrate in the production of whiskey is corn.A typical Canadian whiskey is made from a mixture of about 90% corn, 5% rye, and 5% barley malt.

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