nixtamalization

A process called nixtamalization was used all over America where maize was the staple.

The primary nutritional benefits of nixtamalization arise from the alkaline processing involved.

This ancient Native American technology has been named nixtamalization.

This process, known as nixtamalization, was discovered by the prehistoric civilizations of Mesoamerica.

The ancient process of nixtamalization was first developed in Mesoamerica, where maize was originally cultivated.

The spread of maize cultivation in the Americas was accompanied by the adoption of the nixtamalization process.

Effects of enzymatic nixtamalization on flavor, aroma, nutritional value, and cost, compared to traditional methods, are not well documented.

The inhibited growth of certain mycotoxins (toxic fungi) is another benefit of nixtamalization.

A special cooking technique called nixtamalization is needed to increase the bioavailability of niacin during maize meal/flour production.

It is found in malt and created by the Maillard reaction and by nixtamalization.

Hominy consists of dried maize kernels which have been treated with an alkali in a process called nixtamalization.

The process of making hominy is also called nixtamalization and the ground product can be called masa nixtamalera.

Nixtamalization corrects the niacin deficiency, and is a common practice in Native American cultures that grow corn.

It is often prepared by boiling the grains in water made alkaline by the addition of wood ashes or cal, a process known as nixtamalization.

This alkali process is known by its Nahuatl (Aztec)-derived name: nixtamalization.

The nixtamalization process was very important in the early Mesoamerican diet, as unprocessed maize is deficient in free niacin.

The first step in nixtamalization, kernels of dried maize are cooked in an alkaline solution at or near the mixture's boiling point.

And the cooking of maize grains in alkaline solutions, a process called nixtamalization, significantly raised the nutritional value of the common staple.

The earliest known usage of nixtamalization was in what is present-day southern Mexico and Guatemala around 1500-1200 BC.

Maize is the only grain low in niacin and nixtamalization is needed to increase the bioavaiability of niacin during meal/flour production.

This production of corn is unusual for not using the nixtamalization, or alkali cooking process, to remove the pericarp of the corn kernels.

The Olmec and Mayans cultivated it in numerous varieties throughout Mesoamerica, cooked, ground or processed through nixtamalization.

Limewater is used in the traditional making of corn tortillas, tamales, corn chips and various other maize products in the nixtamalization process,.

The process, called nixtamalization, was developed indigenously by pre-Columbian cultures and predates European contact by many centuries, if not millennia.

Alkali lime releases the tryptophan from the corn in a process called nixtamalization so that it can be absorbed in the intestine, and converted to niacin.