ABSTRACT
The so-called indigenous maize is the result of the traditional manipulation of producers and the environmental variability of the ecological niches where it grows. This chapter addresses research related to the potential use of native maize as a healthy food and a source of functional ingredients due to its high content of bioactive compounds. Recent results mainly highlight pigmented maize races for their high content of anthocyanin and phenolic compounds with antioxidant and anti-inflammatory properties. Since maize is a versatile gluten-free crop, its whole flours may be used in mixtures with legumes to make nutritionally and functionally improved foods. Nevertheless, the structural differences between some maize races starches would affect the quality of the processed products, so the structural characteristics must be studied. Technological treatments such as nixtamalization, toasting, and fermentation modify the physicochemical properties, the protein solubility, fiber content, and starch bioavailability. In addition, some of them improve the antioxidant properties.
Valorization of maize nutritional and technological potential through new ways of use in the food industry will contribute to the biodiversity conservation, with the consequent promotion of its cultivation and consumption.
