White Maize (Corn)

• Nutritional Value: Rich in carbohydrates (70–76%), providing significant energy. It is a source of protein (8–10%), fiber (2–3%), vitamins (B-complex, specifically thiamine, niacin, and folate), and minerals like magnesium, potassium, and phosphorus. It is notably gluten-free.
• Physical Characteristics: Kernels are typically cream to pale white, ranging from medium to large in size. They have a dented or smooth surface and are generally hard, ensuring good milling quality.
• Quality Standards (Commercial/Export):
  • Moisture Content: Generally
  • 13% to 14% to ensure safe, long-term storage.
  • Purity: 98% to 99% minimum.
  • Broken Kernels:
  • 3%.
  • Aflatoxin Level:
  • 20 ppb (safe for human and animal consumption).
  • Foreign Matter:
  • 1% to 2%.
• Culinary & Industrial Uses: Used in producing maize flour, cornmeal, grits, tortillas, snacks, and breakfast cereals. It is also used in the brewing, distilling (ethanol), and starch industries.
• Agronomic Traits: Often grown as hybrids, featuring good drought and heat tolerance. It has a typical maturity period of 125–135 days in certain regions.

White vs. Yellow Maize:

Unlike yellow maize, white maize contains little to no carotenoids (which provide the yellow/orange color). White maize often has a higher fat content than yellow maize (approximately 4.1% vs. 4.0% in some studies) and is preferred for human consumption in many regions due to its neutral flavor and color.