CHAPTER ONE
INTRODUCTION
Maize belongs to the grass family of plants and its botanical name is Zea mays. It originated in South America and Central America, but its cultivation has today spread to nearly all parts of the world. It is grown through out the tropics and temperature region. (Onwueme, 1979).
Maize was introduced to West Africa by the Portuguese in the 16th century. It is a cercal crop that is grown widely throughout the world in a range of agro-ecological environments. (Onwueme, 1979).
About 50 species exists and consist of different colours, textures, shapes and sizes. White, Yellow varnishes are preferred by most people depending on the region. (IITA, 2009).
Maize was introduced into Africa in the 1500s and has since become one of African’s dominant food crops. Like many other regions, it is consumed as a vegetable although it is a grain crop. The grains are rich in dietary fibber and calories which are good source of energy. (IITA, 2009) and in vitamin A, C and E and essential minerals and contains 9% of protein.
Maize is the most important staple food for more than 1:2 billion people in SSA and Latin America (IITA, 2009).
The important of cercal grains to the nutrient of people around the world is widely recognized because they make up such a large part of duets in developing countries, cereal grains cannot be considered source of energy, as they provide significant amounts of protein as well. (FAO Corporate Document Repository). All part of the crop can be used for food and non food products. In industrialized countries, Maize is largest used live-stock feed and as raw materials for industrial products.
Maize accounts for 30-50% of low income house hold expenditures in Eastern and Southern Africa. A heavy relevance on maize in the diet however can lead to malnutrition and vitamin deficiency disease such as might blindness and Kwashiorkor.
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