Nixtamalization is a method of processing corn to make it more nutritious, more delicious and easier to cook with.
The corn is boiled and soaked in an alkaline solution. This significantly increases availability of lysine, tryptophan, and methionine. Nixtamalization reduces Mycotoxins by 97-100%. Nixtamalization converts bound niacin (vitamin B3) to free niacin so it can be absorbed by the body. This prevents niacin deficiency and the nutritional disease pellagra in humans, Treated corn and beans complement each other and, when eaten together, form a complete diet for humans. I imagine it would improve corn for feeding chickens too.
The chemical changes allow a dough to form. You bakers will know how difficult it is to bake with corn. The kernels soften and their pericarps (hulls) loosen. Starches swell and gelatinize. The corn hydrates and absorbs calcium or potassium from the cooking solution.
After nixtamalization the grain can be wet milled, ground finer and ground more easily. Nixtamalization allows corm to be made into a dough so it is easier to handle without tearing.
The nixtamalization process was developed 3000 to 4000 years ago by the indigenous Mesoamericans who created corn. For an alkali, they used calcium hydroxide from heating limestone or seashells or they used potassium hydroxide and sodium carbonate from wood ashes. The alkaline solution must reach a pH of about 11.
The nixtamalization process was spread by indigenous people along with their corn from Central Mexico to extreme North and South America. However, Europeans in North America and elsewhere did not adopt it except for making hominy. After corn became a staple in the Deep South there was a high incidence of pellagra up into the early 1900’s
Nixtamalization can also be used on wheat, sorghum and other grains but, perhaps, without as many benefits.
You preppers might like this one. I took a cup of dried shelled dent field corn out of the 50-pound bag from the feed store. It was mixed with a half teaspoon of Mrs. Wage’s pickling lime and a quart of water and boiled for about 90 minutes. Without draining, it was then soaked overnight. The next day I smushed it by hand to remove some of the kernel seed coats. It was washed in running water decanting the loose seed coats and some slimy starch stuff. At this point, the corn is hominy which can be eaten as a side dish or used to make posole. After draining, the hominy was pureed in a food processor with some salt and baking powder for leavening. At this point, the corn is masa ready to be used in tamales, tortillas and other dishes. I formed them into tortillas and cooked them on a flat griddle until lightly scorched in spots. They puffed up a little bit. Better than store-bought.
The left-over dough was given to the yardbirds. They didn’t leave any behind.
The corn is boiled and soaked in an alkaline solution. This significantly increases availability of lysine, tryptophan, and methionine. Nixtamalization reduces Mycotoxins by 97-100%. Nixtamalization converts bound niacin (vitamin B3) to free niacin so it can be absorbed by the body. This prevents niacin deficiency and the nutritional disease pellagra in humans, Treated corn and beans complement each other and, when eaten together, form a complete diet for humans. I imagine it would improve corn for feeding chickens too.
The chemical changes allow a dough to form. You bakers will know how difficult it is to bake with corn. The kernels soften and their pericarps (hulls) loosen. Starches swell and gelatinize. The corn hydrates and absorbs calcium or potassium from the cooking solution.
After nixtamalization the grain can be wet milled, ground finer and ground more easily. Nixtamalization allows corm to be made into a dough so it is easier to handle without tearing.
The nixtamalization process was developed 3000 to 4000 years ago by the indigenous Mesoamericans who created corn. For an alkali, they used calcium hydroxide from heating limestone or seashells or they used potassium hydroxide and sodium carbonate from wood ashes. The alkaline solution must reach a pH of about 11.
The nixtamalization process was spread by indigenous people along with their corn from Central Mexico to extreme North and South America. However, Europeans in North America and elsewhere did not adopt it except for making hominy. After corn became a staple in the Deep South there was a high incidence of pellagra up into the early 1900’s
Nixtamalization can also be used on wheat, sorghum and other grains but, perhaps, without as many benefits.
You preppers might like this one. I took a cup of dried shelled dent field corn out of the 50-pound bag from the feed store. It was mixed with a half teaspoon of Mrs. Wage’s pickling lime and a quart of water and boiled for about 90 minutes. Without draining, it was then soaked overnight. The next day I smushed it by hand to remove some of the kernel seed coats. It was washed in running water decanting the loose seed coats and some slimy starch stuff. At this point, the corn is hominy which can be eaten as a side dish or used to make posole. After draining, the hominy was pureed in a food processor with some salt and baking powder for leavening. At this point, the corn is masa ready to be used in tamales, tortillas and other dishes. I formed them into tortillas and cooked them on a flat griddle until lightly scorched in spots. They puffed up a little bit. Better than store-bought.
The left-over dough was given to the yardbirds. They didn’t leave any behind.
