Nixtamalization: nf Nixtamalization (word from the Aztec nextli "ash" and tamalli "ground corn flour") is a very old Mesoamerican process by which corn kernels are soaked and cooked in an alkaline solution, usually lime water, which weakens the transparent outer shell, the pericarp. This process has multiple advantages such as allowing the grain to be ground more efficiently; it increases the assimilation of proteins and vitamins...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.