EDN #166 Now Available

In this issue

• Nixtamalization
• Echoes from our Network: SIFAT Training and Inga Alley Cropping
• From ECHO's Seed Banks: Grain Amaranth
• Books, Websites, and Other Resources: Resilient Agriculture Toolkit

Download EDN 166

Nixtamalization

Robert Walle

Excerpt:

The high pH of lime and other alkaline compounds breaks down the seed hull and pericarp in grain, changing the starchy endosperm of the maize grains and helping to “pre-digest” nutrients, making them more available during digestion. Changes in the starchy endosperm make the dough, often called masa, easier to roll in making tortillas. A tortilla should be easy to fold and roll, and not split when eaten or filled. 

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