Harnessing the Agronomic Potential, Nutritional Value, and Food Applications of Creole Maize to Promote Food Sovereignty in Latin America

Abstract

Creole maize represents an underexplored genetic and cultural heritage in Latin America, cultivated and preserved by family farmers over generations, with remarkable nutritional diversity for humans and animals. For this review, were used scientific and technological research databases were thoroughly searched to gather information on the agronomic characteristics, nutritional composition, and technological applications of creole maize, emphasizing the importance of its conservation and valorization in production chains. Unlike commercial hybrids, creole maize demonstrates remarkable adaptation to diverse edaphoclimatic conditions, it is promising for agroecological systems. Nutritionally, they stand out for their rich composition of macronutrients and micronutrients, particularly bioactive compounds such as anthocyanins, flavonoids, and phenolic acids. The varied pigmentation of the grains, located in the pericarp, aleurone, and/or endosperm, is directly associated with the presence of phytochemicals with antioxidant, anti-inflammatory, and nutraceutical properties. Creole maize also exhibits considerable technological potential for developing functional and traditional foods, including bakery products, extruded cereals, and fermented beverages and porridges, adding value to local production chains. However, there is a current lack of in-depth information linking its chemical composition directly to biological effects, which limits its use. This review differs from previous works by integrating agronomic, nutritional, phytochemical, and technological perspectives, providing a comprehensive and critical overview that highlights both advances and existing knowledge gaps. In this context, creole maize is presented as a strategic resource for promoting food sovereignty, agricultural and dietary diversification, and sustainability.