Maize (Zea mays L.) is a member of the grass family (gramineae). It originated from South and Central America. It was introduced to West Africa by the Portuguese in the 10th century. Maize is one of the most important grains in Nigeria, not only on the basis of the number of farmers that engaged in its cultivation, but also in its economic value. Maize is a major important cereal being cultivated in the rainforest and the derived savannah zones of Nigeria. Maize has been in the diet of Nigerians for centuries. It started as a subsistence crop and has gradually become a more important crop. Maize has now risen to a commercial crop on which many agro-based industries depend for raw materials (Iken and Amusa, 2004). Maize is the most important cereal in the world after wheat and rice with regard to cultivation areas and total production (Purseglove, 1992; Osagie and Eka, 1998). Maize can be classified according to the structure of the grain. We have sweet corn, flint corn, popcorn, dent corn, soft or flour corn and pod corn. Also there are different varieties like Western Yellow 1096BP6 (Yellow), NS – 1 (yellow), Tsolo (Yellow), N.S.5 (white), TZPB (White), TZB (white) e.t.c. According to IITA (2001) report, maize contains 80percent carbohydrate, 10percent protein, 3.5percent fiber and 2percent mineral. Iron and Vitamin B are also present in maize. Africans consume maize as a starchy base in a wide variety of porridges, pastes, grits and beer. Green maize (fresh on the cob) is eaten parched, baked, roasted or boiled and plays an important role in filling the hunger gap after the dry season. According to Khawar et al, (2007), maize has a variety of uses. Its grain is a rich source of starch, vitamins, proteins and minerals. The starch extracted from maize grain is used in making confectionary and noodles. Corn syrup from maize contains high fructose and act as sweetener and retains moisture when added to certain foods.

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