# Maize and Sorghum as Raw Materials for Brewing, a Review
## 2 Maize and Sorghum: Raw Materials for Brewing
### Chemical Structure and Composition
Saturated fatty acids are more abundant in the lipids from the endosperm, compared to the lipids from the germ. Pigmented maize types are distinct due to their higher quantity of phenolic compounds (flavonoids) especially anthocyanins. The color of these substances is contingent upon the quantity and location of the substituents in the molecule. A prevalence of methoxyls usually creates a red tint, whereas any growth in the amount of hydroxyl groups \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Grain**} & \multicolumn{6}{c}{**Characteristic, [\% DM *]**} & \multirow{2}{*}{**Moisture [\%]**} & \multirow{2}{*}{**References**} \\ \cline{2-2} \cline{4-7}  & **Starch** & & & & & & \\ \hline \multirow{8}{*}{Barley} & 60 & 8–13 & - & 2–10 & - & - & [51] \\  & 65–68 & 10–17 & 2–3 & 11–24 & 1.5–2.5 & - & [52] \\  & 63–65 & 8–11 & 2–3 & - & 2 & 14–15 & [19] \\  & 62–64 & 11.09–14.68 & 2.01–2.35 & 18.7–19.5 & - & - & [53] \\  & 66.97–69.08 & 10.35–12.38 & 1.58–1.71 & 3.57–5.12 & 1.94–2.39 & - & [54] \\  & 59.50–60.98 & 14.53–15.25 & 1.82–1.87 & 2.85–3.25 & 2.42–2.52 & - & [55] \\  & 65.45–69.08 & 10.37–11.93 & 1.09–2.00 & 3.07–5.10 & 1.94–2.40 & - & [56] \\  & 52.1–64.4 & 8.7–13.1 & 2.2–3.5 & 13.6–23.8 & 2.0–2.6 & & [57] \\ \hline \multirow{8}{*}{Maize} & 71.88 & 8.84 & 4.57 & 2.15 & 2.33 & 10.23 & [40] \\  & 74.4–76.8 & 8.05–11.03 & 5.91 & - & - & 15 & [39] \\  & 76–80 & 9–12 & 4–5 & - & 3.87 & 10–14 & [58] \\  & - & 8.92–10 & - & 1.3–6.26 & 1.20–2.38 & - & [41] \\  & 70.99 & 9.21 & 5.10 & 2.21 & 1.05 & 11.44 & [59] \\  & 62–78 & 10 & 4.4 & - & - & - & [33] \\  & 71.7 & 9.5 & 4.3 & 2.6 & 1.4 & - & [60] \\  & 72–73 & 5.8–13.7 & 2.2–5.7 & 0.8–2.9 & 1.2–2.9 & 9.5–12.2 & [61] \\ \hline \multirow{8}{*}{Sorghum} & - & 9.4 & 2.8 & - & 2.1 & - & [13] \\  & 61.0–74.8 & 9.0–13.5 & 2.8–4.8 & - & 1.2–1.8 & 9–12 & [21] \\  & 55.6–75.2 & 4.4–21.1 & 2.1–7.6 & 1–3.4 & 1.3–3.3 & - & [42] \\ \cline{1-1}  & 65.15–75.2 & 6.23–14.86 & 1.38–10.54 & 1.65–7.94 & 0.90–4.20 & 1.39–19.02 & [43] \\ \cline{1-1}  & 70.65–76.20 & 8.90–11.02 & 2.30–2.80 & 1.40–2.70 & 0.92–1.75 & 8.10–9.99 & [62] \\ \cline{1-1}  & - & 12.5 & 3.30 & 1.7 & 1.9 & 9.8 & [63] \\ \cline{1-1}  & 71.95 & 11.36 & 4.70 & 2.76 & 3.17 & 6.07 & [64] \\ \cline{1-1}  & 64.3–73.8 & 8.19–14.02 & 2.28–4.98 & 1.41–2.55 & 1.46–2.32 & & [65] \\ \hline \hline \end{tabular}  
* DM—dry matter.  
\end{table} 
Table 1: Physicochemical characteristics of maize, sorghum and barley. creates tones of blue pigment. The anthocyanins present in blue maize originate from cyanidin and malvidin, while those in red maize originate from malvidin, pelargonidin, and cyanidin [39]. In the structure of cereals, anthocyanins can be found in both the pericarp and the aleuronic layer [8]. Carotenoids with oxygen-containing molecules (xanthophylls) give maize its yellow color. Numerous researchers have emphasized the profile of phenolic acids and anthocyanins and the antioxidant activity of different types of maize; they have indicated antioxidant, anticarcinogenic and antimutagenic capacities [8]. The antioxidant activity of phytochemicals related to maize grains is stated to be 157.68 umol/g compared to 68.74, 43.60, and 39.76 umol/g in wheat, oats, and rice grains, respectively [39]. Maize contains vitamins C, E, K, B1, B2, B3, B5, folic acid, selenium, Np-cournaril tryptamine, N-ferulyl tryptamine, and several minerals--the most important being potassium. However, corn may contain antimutrittional compounds such as \(\alpha\)-amylase, trypsin and phytates inhibitors. These compounds can inhibit digestibility, absorption and utilization of nutrients. Microbiological activity during alcoholic fermentation in brewing can help reduce these antimutritional factors and favorably impact the nutritional properties of the finished product [40]. The composition of sorghum grains and their constituent parts is generally similar to maize, except for the lipid content (which is lower). The major component of sorghum is starch; dietary fiber present in the cell wall makes up 75% of grains.