Nixtamalization: Difference between revisions
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*The maize is washed, soaked and cooked in an alkaline solution, washed, and then hulled | *The maize is washed, soaked and cooked in an alkaline solution, washed, and then hulled | ||
*Also refered to as Hominy if served "as is" | *Also refered to as Hominy if served "as is" | ||
*Nixtamalized maize has several benefits over unprocessed grain, mainly: | |||
**It is more easily ground | |||
**It's nutritional value is increased | |||
**Taste is modified | |||
**Mycotoxins (if present) are reduced | |||
**Lime and ash are highly alkaline: the alkalinity helps the dissolution of [[Hemicellulose]], the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the maize | |||
**Hemicellulose-bound niacin is converted to free niacin (a form of vitamin B3), making it available for absorption into the body, thus helping to prevent pellagra | |||
**Some of the [[Corn Oil]] is broken down into emulsifying agents (monoglycerides and diglycerides), while bonding of the maize proteins to each other is also facilitated | |||
*The calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains, thus while [[Cornmeal]] made from untreated ground maize is unable by itself to form a dough on addition of water, the chemical changes in [[Masa Flour]] allow dough formation | |||
=Internal Links= | =Internal Links= | ||
Revision as of 02:18, 17 March 2021
Basics
- A processing method for Maize which makes it more digestable / useful as food for humans
- The maize is washed, soaked and cooked in an alkaline solution, washed, and then hulled
- Also refered to as Hominy if served "as is"
- Nixtamalized maize has several benefits over unprocessed grain, mainly:
- It is more easily ground
- It's nutritional value is increased
- Taste is modified
- Mycotoxins (if present) are reduced
- Lime and ash are highly alkaline: the alkalinity helps the dissolution of Hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the maize
- Hemicellulose-bound niacin is converted to free niacin (a form of vitamin B3), making it available for absorption into the body, thus helping to prevent pellagra
- Some of the Corn Oil is broken down into emulsifying agents (monoglycerides and diglycerides), while bonding of the maize proteins to each other is also facilitated
- The calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains, thus while Cornmeal made from untreated ground maize is unable by itself to form a dough on addition of water, the chemical changes in Masa Flour allow dough formation