The CIMMYT Global Maize program, with funding from the MAIZE CRP, recently produced a series of videos on nixtamalization, the process of cooking and steeping dried maize grain with water and lime (calcium hydroxide) in order to unlock important nutritional benefits. The video is meant to serve as an instructional tool to inform the public about the positive nutritional and physical characteristics the nixtamalization process can bring to maize.
Nixtamalization is a traditional maize preparation method that has been practiced in Central America for centuries. The process induces changes in the kernel’s structure, chemical composition, physical properties and nutritional value; increasing the calcium content as well as the bioavailability of protein and niacin. This helps to prevent malnutrition and related diseases such as pellagra and kwashiorkor in populations that consume a maize-based diet, as maize, while very nutritious, is deficient in certain important amino acids in its raw form. The nixtamalization process also allows for the creation of masa, or maize dough, which can be formed into many traditional food items that form the basis of Central American diets, such as tortillas.
The videos explain both the traditional domestic and modern industrial process of nixtamalization, and include interviews with local “nixtamalization experts,” millers and tortilla makers who have been practicing the art of nixtamalization for decades.
To view the video on the nixtamalization process, please click here.
To view the “nixtamalization expert” video, please click here.
Dr. Bram Govaerts, associate director of CIMMYT’s global conservation agricultural program and leader of a joint CIMMYT-Government of Mexico major initiative known as the Sustainable Modernization of Traditional Agriculture (MasAgro), will receive the 2014 Norman Borlaug Award for Field Research and Application.
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By Pablo Titonell, Professor of Farming Systems, Wageningen University