La nixtamalización y el maíz
Abstract
Nixtamalization is an ancestral process of Mesoamerican origin that consists of cooking corn in an alkaline solution, generally with lime, to facilitate milling. This treatment increases the bioavailability of nutrients such as calcium and certain amino acids and reduces nixtamalized corn products' aflatoxin content. This process is mainly used in Mexico to produce a wide variety of products, including tortillas, which are the main ingredient in the Mexican diet. The importance of corn goes beyond food, due is a cultural symbol in Mexico, where there are 59 native maize landraces. On the other hand, traditional nixtamalization has environmental challenges due to its high-water consumption and generation of alkaline waste. In response to this problem, alternative methods have been developed that seek to improve the efficiency of the process and reduce its ecological impact, which are areas of interest for both industry and scientific research, as well as for crop sustainability and biodiversity preservation.
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References
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