ABSTRACT
Maize is gaining interest worldwide as a major energy source of food and feed. Maize is an important member of Poaceae family, which is grown throughout the world as a staple food. Sprouting or germination of grains is essential as it results in the enhancement of specific nutrients and bioactive phytochemicals that possess health-benefiting properties. Keeping in mind the effects of processing on the nutritional profile, the present chapter was designed to explore the nutrient content and bioactive profile of maize. Processing of cereal grains and other natural resources is carried out to improve the bioactive compounds, texture, taste, aroma, and shelf life. Processing imparts modifications in processed material via changing its anatomical features, and the modulating its nutritional and bioactive compounds. Processing also significantly affects the bioactive compounds and other nutrients in both positive as well as negative ways.
