Corn . . . after wheat and rice, it is the most important cereal grain in the world, providing nutrients for humans and animals. It also serves as a basic raw material for the production of starch, oil, protein, alcoholic beverages, food sweeteners, and fuel.
Corn is an important food in Asia, Africa, Latin America, and parts of the former Soviet Union. Each country has one or more corn dishes that are unique to its culture. Examples are ogi (Nigeria), kenkey (Ghana), koga (Cameroon), tô (Mali), injera (Ethiopia), and ugali (Kenya).
Most of these products are processed in traditional ways. In Africa, ground corn is cooked into a paste or mush and eaten while still warm, accompanied by a thick low-alcoholic beer. In some areas of Africa, corn mush is fried or baked. In Central and Latin American, corn is consumed in the form of corn bread or tortillas.
Corn constitutes an important source of carbohydrates, protein, vitamin B, and minerals. As an energy source, it compares favourably with root and tuber crops, and it is similar in energy value to dried legumes. Furthermore, it is an excellent source of carbohydrate and is complete in nutrients compared to other cereals.
In dry milling, corn grain is firstly cleaned of dust, husk and other foreign materials. Before dry grinding, the fine flours are degermed. After grading, it is ground dry in the mill. Next it is graded, sifted and packed.
It is a truly traditional art.
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