Corn Info (nixtamal)

Ronald Nigh (danamex@mail.internet.com.mx)
Tue, 07 Dec 1999 08:24:20 -0600

Dear Allan,
I'm not sure what references you need, but the term nixtamal is a nahuatl
word refering specifically to the whole corn kernels after boiling with
lime and before grinding. The word has ben adopted in Mexican Spanish (and
English, I guess!) with the same meaning. After the corn is ground it
become 'masa' (dough).

The standard reference on the nutritional effects of the process is:

Katz, Solomon, M.L. Hediger y L.A. Valleroy.
1974 Traditional maize processing techniques in the New World. Science
Vol. 184: 765-73

which cites earlier lab work.

Is this what you are looking for?

Ronald Nigh
Dana, A.C.
Mexico, D.F. & San Cristóbal de Las Casas, Chiapas
Tel. y FAX 525-666-73-66 (DF)
529-678-72-15 (Chiapas)
danamex@mail.internet.com.mx

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