What You Need to Know
Native American corn processing involves various methods, including nixtamalization, sun-drying, and parching, to enhance nutritional value and flavor. These techniques have been used for centuries by indigenous cultures. The processes involve chemical reactions such as starch gelatinization, lime treatment, and water evaporation.
Steps
- 1.
Piki bread (Hopi Nation): Blue corn undergoes multiple cycles of grinding and stone-baking
- 2.
Sagamité (Huron-Wendat): Hominy forms the base for this fermented corn stew
- 3.
Chicha de jora (Andean civilizations): Malted corn undergoes enzymatic conversion for fermentation
The Science
Primary Reaction
Starch gelatinization