What critical nutritional upgrade does the traditional processing method of nixtamalization offer when preparing white corn products like masa?
Answer
It significantly improves the bioavailability of niacin (Vitamin B3).
Nixtamalization is a traditional processing technique involving soaking and cooking corn kernels in an alkaline solution, such as limewater, before grinding. While this process certainly softens the corn, its primary nutritional significance lies in its effect on B vitamins. Specifically, this alkaline treatment releases niacin, also known as Vitamin B3, that would otherwise remain bound within the kernel structure. By releasing this bound niacin, the body gains access to a crucial nutrient that would otherwise be inaccessible or poorly absorbed, representing a critical nutritional upgrade lost when corn is processed without this specific step.
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