Nixtamalization: Difference between revisions
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*A processing method for [[Maize]] which makes it more digestable / useful as food for humans | *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 | *The maize is washed, soaked and cooked in an alkaline solution, washed, and then hulled | ||
*Also refered to as Hominy | *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= | ||
* | *[[Hominy]] | ||
*[[Masa Flour]] | |||
=External Links= | =External Links= | ||
*[https://en.wikipedia.org/wiki/Nixtamalization The Wikipedia Page on Nixtamalization] | *[https://en.wikipedia.org/wiki/Nixtamalization The Wikipedia Page on Nixtamalization] | ||
*[https://en.wikipedia.org/wiki/Hominy The Wikipedia Page on Hominy, a Food Consisting Largely of "As Is" Nixtamalized Maize] | |||
*[https://www.cooksillustrated.com/science/789-articles/feature/transforming-corn An Article by "Cooks Illustrated" Titled "Transforming Corn: The Science of Nixtamalization"] | |||
[[Category: Food and Agriculture]] | [[Category: Bio-Petrochemistry]] [[Category: Food and Agriculture]] | ||
Latest revision as of 02:20, 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