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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Nixtamalization is an alkaline cooking process that softens corn kernels and improves nutrition for masa production.
Origin: Indigenous Mesoamerican peoples (Aztec, Maya) (over 5,000 years ago) — Mesoamerica
See full technique reference →By heating corn in a 1–2 % Ca(OH)₂ solution at 80–90 °C for 1–3 h, the process hydrolyzes hemicellulose, releases bound niacin and ferulic acid, and solubilizes proteins, lowering the isoelectric point and reducing antinutrients.
Primary Reaction
Alkaline hydrolysis of hemicellulose and protein solubilization
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