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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Nixtamalization is an alkaline hydrolysis process that converts corn kernels into masa, enhancing nutritional value and functional properties.
Origin: Mesoamerican peoples (Maya, Aztec, and other indigenous groups) (pre-Columbian) — Mesoamerica
See full technique reference →During nixtamalization, corn is soaked in a dilute alkaline solution (1–2 % NaOH or Ca(OH)₂) at 80–90 °C, which hydrolyzes hemicellulose and loosens the pericarp. The alkaline medium releases bound niacin and lysine, increases calcium content, and improves dough extensibility by breaking down cell wall components.
Primary Reaction
Alkaline hydrolysis of hemicellulose and pericarp removal
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