ABSTRACT
Assessing and improving the nutritional quality of maize Elena Lima-Cabello and Paula Robles-Bolivar, Spanish National Research Council (CSIC), Spain; and Jose C. Jimenez-Lopez, Spanish National Research Council (CSIC), Spain and The University of Western Australia, Australia
1 Introduction: maize kernel composition
2 Overview of methods for improving the protein and starch content of maize kernels
3 Improving the protein content of maize using mutant lines
4 Improving the starch content of maize using mutant lines
5 Improving the digestibility of maize protein and starch
6 Assessing and reducing the anti-nutritional properties of maize
7 Conclusions
8 Where to look for further information
9 Acknowledgements
10 References
Maize (Zea mays L.) belongs to the grass family Poaceae, which is recognized as the most strategically and economically important plant family in the production of crops for human consumption. Maize itself is a fundamental crop in many countries, where it constitutes the main source of nutrition for both humans and animals (FAO, 2013).
