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What is Nixtamalization?

Year: 2015
Abstract: Nixtamalization (from the Spanish "Nixtamalización") describes the process for any grain that can be used to remove the pericarp, by cooking and steeping the dried kernels with water and lime (calcium hydroxide). This process provides several nutritional benefits, converting maize into dough and then tortillas. In Mexico alone there are more than 300 food products derived from nixtamalization.
Agency: CIMMYT
Size or duration: 07:58 min
Format: mp4
Language: Spanish
Copyright: Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International § CIMMYT manages Intellectual Assets as International Public Goods. In case you want to make non-exclusive commercial use of this item or you want to adapt it in any manner and use such adaptation, please contact indicating the code/name of this item and the kind of use you intend; CIMMYT will contact you with the terms and conditions for such use.
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Type: Video
Notes: This video is too available in CIMMYT's Youtube channel:
Notes: Watch the spanish version:
Tags: Nixtamalization types
Tags: Nutrition based on maize
Keywords: Nixtamalization
Keywords: Dried kernels
Keywords: Effects of nixtamalization
Keywords: Maize products
Keywords: Tortillas
Video URL: 18088/WhatisNixtamalization.mp4
Resolution: MP4 / 1920x1080 px / 60 fps.
dc.subject.descriptorsthesaurus: Maize 0

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