Description
Alkaline treatment of maize using wood ash to improve nutritional bioavailability and texture.
Technical
Ash provides potassium hydroxide and calcium oxide that hydrolyze hemicellulose, release bound niacin, and facilitate starch gelatinization through pH elevation (8-10). This process, called nixtamalization when using lime, shares similar chemical pathways.
Culinary Significance
Transforms hard maize into workable dough for tortillas/tamales while preventing pellagra through increased niacin absorption.
Science
Primary Reaction
Alkaline hydrolysis of cell walls
Parameters
Temperature
75°C optimal
65°C to 85°C range
Time
8-12 hours
4 hours – 18 hours
Equipment
Clay pots (traditional)Stainless steel (modern)Wooden paddlesMesh strainers