nixtamalizationprosessen

Nixtamalization is a process of preparing maize (corn) where dried kernels are soaked and cooked in an alkaline solution, usually limewater (calcium hydroxide mixed with water). This treatment causes several significant changes to the maize. The pericarp, or hull, of the kernel loosens and can be easily removed. The texture of the endosperm also changes, becoming softer and more pliable. Crucially, nixtamalization unlocks nutritional benefits that are otherwise unavailable in untreated maize. It increases the availability of niacin (vitamin B3), an essential nutrient, thereby preventing pellagra, a deficiency disease. The alkaline treatment also reduces the levels of phytates, compounds that can inhibit the absorption of minerals like calcium, iron, and zinc. Furthermore, the process makes the maize easier to digest and contributes to the characteristic flavor and aroma of masa, the dough made from nixtamalized maize, which is fundamental to dishes like tortillas and tamales in Mesoamerican cuisine.