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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A low‑energy, sun‑fermented dough produced from alkaline‑treated maize that improves protein quality, reduces cyanogenic glycosides, and extends shelf life.
Origin: Aztecs, Mayans, Mixtecs (Pre‑Columbian) — Mesoamerica
See full technique reference →The alkaline pre‑treatment (lime, Ca(OH)₂) raises pH to ~12, solubilizing hemicelluloses and liberating bound niacin. Subsequent lactic acid fermentation at 20–30 °C over 12–48 h lowers pH to 4.5–5.0, hydrolyzes starches to increase amylopectin, and converts cyanogenic glycosides to non‑toxic compounds. The process also releases free amino acids and calcium, enhancing nutritional value.
Primary Reaction
Alkaline hydrolysis + lactic acid fermentation
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