ABSTRACT
Maize is the highest produced cereal worldwide. There is an increased interest in maize product consumption as a gluten-free alternative and its bioactive compounds content. Maize is mainly processed by wet-milling, dry-milling, or nixtamalization, and additional processing happens during meal preparation. Maize processing can generate several food ingredients such as starch, sweeteners, oil, and flours (whole, nixtamalized, or germinated). The maize kernel contains a high amount of carbohydrates, and a good amount of proteins and bioactive compounds. However, maize genotype and processing methods influence the chemical composition. Thus, this review aims to discuss the current information for maize processing, product development, and the nutritional content and health benefits.
