Nixtamalization: nf Nixtamalization (word coming from the Aztec nextli "ash" and tamalli "ground corn flour") is a very old Meso-American (*) process by which grains of corn are soaked and cooked in a solution alkaline, 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...
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