Nixtamalization
Alkaline Blanching
Nitrogen to Niacin

Soaking corn kernels in an alkaline solution, like lime or wood ash, before cooking. This alkaline treatment releases niacin (vitamin B3) from the corn, making it bioavailable.

Lime and ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the maize. The tryptophan in corn proteins is made more available for human absorption, thus helping to prevent niacin deficiency. Tryptophan is the metabolic precursor of endogenous niacin (Vitamin B3).

Nixtamalized corn has several benefits over unprocessed grain: It is more easily ground, its nutritional value is increased, flavor and aroma are improved, and mycotoxins are reduced by up to 97–100% (for aflatoxins).

In the first step of nixtamalization, kernels of dried maize are cooked in an alkaline solution at or near the mixture's boiling point.

Some of the corn oil is broken down into emulsifying agents (monoglycerides and diglycerides), while bonding of the maize proteins to each other is also facilitated. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains.

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Nixtamalization:

Definition:

A traditional food processing technique for corn (maize) that involves cooking it in an alkaline solution.

Impact on Nutrients:

Nixtamalization can improve the bioavailability of some nutrients, including certain minerals and vitamin B3

Relevance to Homeostasis and Redox:

The alkaline solution can enhance the solubility and bioavailability of certain metal ions, which can influence ion homeostasis and potentially impact redox-related enzyme activity.

https://www.cimmyt.org/news/what-is-nixtamalization/

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Nixtamalization

convert Carbon, Nitrogen & Sulfur from Plant Biomass (weeds, tumbleweed, grass) into bioavailable Niacin & MSM pulp.

all the green plants & even the dried up weeds, all of it is loaded with Nitrogen locked into complex compounds.

needs a Alkaline Blanch, briefly immersed in boiling water.

if the world goes upside down for a little while, this is both a simple food manufacturing process & medicine.

out of yard weeds, a little fire & water & wood ash.

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Preparing the Alkaline Solution:

Traditionally, a solution of water and lime (calcium hydroxide) was used. The lime (or wood ash) is typically dissolved in water and used to boil the corn.

Cooking and Steeping:

The corn kernels are boiled in the alkaline solution for a set amount of time, usually around an hour.

The cooking time and soaking time are determined by the size of the corn kernels.

After boiling, the corn is left to soak in the solution for several hours (8-12).