What You Need to Know
Nixtamalization hydrolyzes hemicellulose and releases bound niacin while reducing aflatoxins, a process driven by Ca(OH)₂ at 90–100 °C. Cacao and pulque fermentations rely on lactic acid bacteria, yeasts, and acetic acid bacteria to convert sugars into acids, alcohols, and flavor precursors, while temazcal steam cooking gelatinizes starches and denatures proteins without direct flame.
The Science
Primary Reaction
Alkaline hydrolysis of hemicellulose and Maillard reactions during nixtamalization; microbial fermentation producing lactic acid, ethanol, acetic acid, and flavor aldehydes