Maize Beer Carcinogenesis: Molecular Implications of Fumonisins, Aflatoxins and Prostaglandins

Dlamini, Zodwa; Mbita, Zukile; Skhosana, Lindiwe

doi:10.1016/b978-0-12-373891-2.00066-3

Cited by 1 publication

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“…After the second fermentation, the product is sieved to produce a thick opaque liquid containing solid suspensions. In South Africa, mainly those with low socioeconomic standards consume this type of beer because it is readily available and cost-effective (Dlamini et al, 2009).…”

Section: Maize Beermentioning

confidence: 99%

Maizes

Arendt¹,

Zannini²

2013

Cereal Grains for the Food and Beverage Industries

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Maize (Zea mays), also known as corn, is one of the world's leading cereal grains along with rice and wheat. In 2010, the world production was about 844.4 million tonnes of grain with the USA, China, Brazil and Mexico being the world's leading suppliers. Polysaccharides, proteins and lipids represent the three major constituents of the maize kernel. A typical maize kernel is composed of 70-75 % starch, 8-10 % protein, 4-5 % lipid, 1-3 % sugar and 1-4 % ash. It also contains high levels of phytosterols which have been shown to reduce circulatory cholesterol concentrations. The acceptance of maize as a crop is mainly due to its various functionalities as a food and feed source. Kernels can be used for the production of fl our, bread (tortillas, arepa), snacks, porridge, gruel, steamed products, alcoholic (beer) and non-alcoholic beverages, and breakfast cereals (corn fl akes). Investigational studies to increase our understanding of how future changes in the climate will affect maize yields are currently underway. This will aid in determination of the roles maize could potentially play in terms of food security.

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Section: Maize Beermentioning

confidence: 99%