Effect of nixtamalization on nutritional composition of corn (Zea mays)

Abstract

“Nixtamalization” is the process of cooking maize grains in a lime solution, soaking and washing them, to obtain “nixtamal”. The nixtamalization process enhance the bioavilability of minerals as well as vitamin. Then it is stone-ground to obtain nixtamal dough or masa. A variety of products are obtained from it and tortilla (flat pancakes cooked in a griddle) is the most popular one. In conclusion, the nutritional qualities of Nixtamalized Quality Protein Maize (QPM) tortillas were enhanced by the cooking duration, steeping time, and lime concentration. This study aimed to evaluate the effect nixtamalization on the nutritional quality of corn.