Quality Protein Maize - The Need For High-protein Maize

The Need For High-protein Maize

In Central and South America, Africa, and Asia, several hundred million people rely on maize as their principal daily food, for weaning babies, and for feeding livestock. Unfortunately maize (corn) has two significant flaws; it lacks the full range of amino acids, namely lysine and tryptophan, needed to produce proteins, and has its niacin (vitamin B₃) bound in an indigestible complex. The Mayans and Aztecs used to boil maize in the alkaline limewater which broke down the complex so that the Niacin became available. However in the main this practice did not transfer to the Old World or settlers in the "New World" which resulted in epidemics of Pellagra from the 16th century onwards. In addition diets high in corn produce a condition known as wet-malnutrition - a person is receiving sufficient calories, but her or his body malfunctions due to a lack of protein. A chronic lack of protein in the diet leads to kwashiorkor.

Thus, conventional maize is a poor-quality food staple; unless consumed as part of a varied diet – which is beyond the means of most people in the developing world.

QPM produces 70-100% more of lysine and tryptophan than the most modern varieties of tropical maize. These two amino acids allow the body to manufacture complete proteins, thereby eliminating wet-malnutrition. In addition tryptophan can be converted in the body to Niacin, which theoretically reduces the incidence of Pellagra.