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Nixtamalization
Nixtamalization (/ˌnɪʃtəməlɪˈzeɪʃən, ˌnɪks-/ nish-tə-mə-lih-ZAY-shən) is a process for the preparation of maize (corn), or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater (but sometimes aqueous alkali metal carbonates), washed, and then hulled. The term can also refer to the removal via an alkali process of the pericarp from other grains such as sorghum.
Nixtamalized corn has several benefits over unprocessed grain: It is more easily ground, its nutritional value is increased, flavor and aroma are improved, and mycotoxins are reduced by up to 97–100% (for aflatoxins).
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. The tryptophan in corn proteins is made more available for human absorption, thus helping to prevent niacin deficiency (pellagra). Tryptophan is the metabolic precursor of endogenous niacin (Vitamin B3).
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 divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains.
While cornmeal made from untreated ground maize is unable by itself to form a dough on addition of water, nixtamalized cornmeal will form a dough, called masa. These benefits make nixtamalization a crucial preliminary step for further processing of maize into food products, and the process is employed using both traditional and industrial methods in the production of tortillas and tortilla chips (but not corn chips), tamales, hominy, and many other foodstuffs.
In the Aztec language Nahuatl, the word for the product of this procedure is nixtamalli or nextamalli (pronounced [niʃtaˈmalːi] or [neʃtaˈmalːi]), which in turn has yielded Mexican Spanish nixtamal ([nistaˈmal]). The Nahuatl word is a compound of nextli "lime ashes" and tamalli "unformed/cooked corn dough, tamal". The term nixtamalization can also be used to describe the removal of the pericarp from any grain by an alkali process, including maize, sorghum, and others. When the unaltered Spanish spelling nixtamalización is used in written English, however, it almost exclusively refers to maize.
The labels on packages of commercially sold tortillas prepared with nixtamalized maize usually list corn treated with lime as an ingredient in English, while the Spanish versions list maíz nixtamalizado.
The process of nixtamalization was first developed in Mesoamerica, where maize was originally cultivated. The earliest evidence is found in Guatemala's southern coast, with equipment dating from 1200 to 1500 BC. How nixtamalization was discovered is not known, but it may have been through the use of hot cooking stones to boil corn in early cultures which did not have cooking vessels robust enough to put directly on fire or coals. In limestone-bedrock regions like those in Guatemala and southern Mexico, heated chunks of limestone would naturally be used, and experiments show that hot limestone makes the cooking water sufficiently alkaline to cause nixtamalization. Archaeological evidence of this conjecture has been found in southern Utah.
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Nixtamalization
Nixtamalization (/ˌnɪʃtəməlɪˈzeɪʃən, ˌnɪks-/ nish-tə-mə-lih-ZAY-shən) is a process for the preparation of maize (corn), or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater (but sometimes aqueous alkali metal carbonates), washed, and then hulled. The term can also refer to the removal via an alkali process of the pericarp from other grains such as sorghum.
Nixtamalized corn has several benefits over unprocessed grain: It is more easily ground, its nutritional value is increased, flavor and aroma are improved, and mycotoxins are reduced by up to 97–100% (for aflatoxins).
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. The tryptophan in corn proteins is made more available for human absorption, thus helping to prevent niacin deficiency (pellagra). Tryptophan is the metabolic precursor of endogenous niacin (Vitamin B3).
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 divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains.
While cornmeal made from untreated ground maize is unable by itself to form a dough on addition of water, nixtamalized cornmeal will form a dough, called masa. These benefits make nixtamalization a crucial preliminary step for further processing of maize into food products, and the process is employed using both traditional and industrial methods in the production of tortillas and tortilla chips (but not corn chips), tamales, hominy, and many other foodstuffs.
In the Aztec language Nahuatl, the word for the product of this procedure is nixtamalli or nextamalli (pronounced [niʃtaˈmalːi] or [neʃtaˈmalːi]), which in turn has yielded Mexican Spanish nixtamal ([nistaˈmal]). The Nahuatl word is a compound of nextli "lime ashes" and tamalli "unformed/cooked corn dough, tamal". The term nixtamalization can also be used to describe the removal of the pericarp from any grain by an alkali process, including maize, sorghum, and others. When the unaltered Spanish spelling nixtamalización is used in written English, however, it almost exclusively refers to maize.
The labels on packages of commercially sold tortillas prepared with nixtamalized maize usually list corn treated with lime as an ingredient in English, while the Spanish versions list maíz nixtamalizado.
The process of nixtamalization was first developed in Mesoamerica, where maize was originally cultivated. The earliest evidence is found in Guatemala's southern coast, with equipment dating from 1200 to 1500 BC. How nixtamalization was discovered is not known, but it may have been through the use of hot cooking stones to boil corn in early cultures which did not have cooking vessels robust enough to put directly on fire or coals. In limestone-bedrock regions like those in Guatemala and southern Mexico, heated chunks of limestone would naturally be used, and experiments show that hot limestone makes the cooking water sufficiently alkaline to cause nixtamalization. Archaeological evidence of this conjecture has been found in southern Utah.