fumonisins (a family of foodborne carcinogenic mycotoxins) cause health hazards to humans and animals in developing countries, and has also economic implications. therefore, the efficacy of a novel environmental friendly nixtamalization procedure to make tortillas (the main staple food for the mexican population) was investigated.maize contaminated with 2136.67 ng/g total fumonisins was process...

BACKGROUND Fumonisins (a family of foodborne carcinogenic mycotoxins) cause health hazards to humans and animals in developing countries, and has also economic implications. Therefore, the efficacy of a novel environmental friendly nixtamalization procedure to make tortillas (the main staple food for the Mexican population) was investigated. METHODS Maize contaminated with 2136.67 ng/g total ...

This article presents the first direct archaeological evidence of nixtamalization, a chemical process that improves nutritional value maize, among ancient Maya people Guatemala. Analysis microbotanical remains recovered from two chultunes, pits cut into bedrock, in Late and Terminal Classic period residential group at site San Bartolo, Petén, Guatemala, provides recovery maize starch spherulite...

Nixtamalization is a process given to corn kernels prior the elaboration of dough and tortillas. It provides adequate texture maize products but implies high energy input releases considerable volume waste effluent (nejayote). In this work, effect temperature (60 90 °C) addition nejayote solids, on textural properties color tortillas, were studied. was observed that after nixtamalization at 60 ...

Cereal Chern. 87(6):524-531 Dent com (Zea mays L.) and sorghum (Sorghum hieolor L. Moench) sample sets representative of commonly grown hybrids and diverse physical attributes were analyzed for alkaline cooking performance. The influence of kernel characteristics including hardness, density, starch properties (thermal. pasting, and crystallinity). starch content. protein content. and prolamin c...

Nixtamalization is a corn cooking process with the addition of calcium hydroxide. This study aims to determine best treatment combination between concentration Ca(OH)2 and temperature changes in physicochemical properties amylographic cornflour. research was conducted using completely randomized design factorial pattern two factors. Factor I: 1%, 2% 3% (w/v); II: 70️℃, 80️℃, 90️℃, 100️℃. The re...

Fumonisin B1 (FB1) is a maize mycotoxin. In tortilla preparation, maize is treated with lime (nixtamalization), producing hydrolyzed FB1 (HFB1) due to loss of the tricarballylic acid side chains. This study determined the following: 1) whether nixtamalization by Mayan communities reduces total fumonisins, and 2) the steps in the process at which reduction occurs. Tortillas prepared by the tradi...