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A study was conducted to evaluate the effects of varying drying temperature (Fresh, 85, 95 or 105 C) on the nutritive value of maize and response of broiler chickens to diets based on such grain, and supplemented with a microbial enzyme (Avizyme 1500). The chemical composition of the grain was affected by drying temperature. Starch and amylopectin contents were increased while there was a reduction in amylose content. These changes were expected to underlie the response of chicks to the diets. Total feed intake over 28 days was increased (P< 0.05) as a result of heat-treating the maize up to 95 C. The final body weight of chicks on the diet based on fresh maize was improved (P< 0.05) by the microbial enzyme supplement (MES). There was no effect of the enzyme supplement on body weight when assessed at earlier ages. Over the entire feeding period, feed conversion efficiency (FCE) declined (P< 0.001 …