Description
Sun‑drying maize kernels at ambient 30‑45 °C for 2‑5 days reduces moisture to ≤12 %, preserving enzymatic activity for later nixtamalization.
Technical
The dehydration removes water that supports microbial growth while concentrating pericarp sugars and amino acids, which become Maillard precursors during subsequent nixtamalization. The low‑temperature process preserves native α‑amylase activity, enabling efficient gelatinization of starches when the kernels are cooked with lime.
Science
Primary Reaction
dehydration (water removal)
Sensory Profile
Aroma ()
earthynuttytoasteddrywarmsun-bakedhay-likelightly caramelizedmineralwoody