Discover the science behind corn, from grain to by‑products, and how each part adds value to farming and industry.
This book surveys Indian corn’s composition and its principal products, highlighting how the grain, fodder, stalks, cobs, and processed forms like starch and glucose fit into agriculture and manufacturing. It explains why maize is a dominant crop in the United States and how different components contribute to feeding, industrial uses, and nutrition.
Readers will find practical insights into the proportions of moisture, proteins, fats, fiber, ash, and carbohydrates in the kernel, as well as how the stalks and cobs are analyzed for digestibility and potential uses. The volume also covers the manufacture of starch and related products, and notes how maize by‑products support food, feed, and industrial needs.
- Understand the typical composition of maize kernels, including moisture, proteins, oil, fiber, ash, and carbohydrates
- Learn how stalks and cobs are analyzed for yield, digestibility, and new uses
- Explore processes for starch, glucose, and related products derived from maize
- See how maize factors into feeding different livestock and the broader economy
Ideal for students, researchers, and professionals in agriculture and food science seeking a concise reference on maize and its products.