Biodiversity of Andean Maize (Zea mayz). Nutritional, Functional, and Technological Properties

Abstract

Abstract: The called Andean or indigenous maize is the result of the traditional manipulation by Andean producers and the environmental variability of the ecological niches where they are grown. This chapter addresses recent research related to the potential use of Andean maize as a healthy food and source of functional food ingredients due to its high content of bioactive compounds. Recent research mainly highlights pigmented maize races due to its high content of anthocyanin and phenolic compounds with antioxidant and anti-inflammatory properties. These characteristics, added to the lack of gluten, make interesting the use of its wholemeal flours in mixtures with legumes to make nutritionally and functionally improved foods.The structural differences between starches of some maize races would impact in the quality of processed products. Technological treatments such as nixtmalization, toasted and fermentation modify the physicochemical properties of flours, the protein solubility, fiber properties and bioavailability of starch. Some of them improve their antioxidant properties. The valorization of the technological potential of different races of Andean maize, through new ways of use in the food industry and nutrition, will contribute to the conservation of the biodiversity of maize, with the consequent promotion of its cultivation and consumption.