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| Field | Value |
| Title | Lime cooking process: nixtamalization from Mexico to the world |
| Names |
Palacios-Rojas, N.
Vázquez, G. Rodriguez Garcia, M.F. Carvajal, M. Molina Macedo, A. Rosales-Nolasco, A. Marrufo-Díaz, M.L. Domínguez-Rendón, E. |
| Date Issued | 2016 (iso8601) |
| Abstract | Maize is the major food staple in Africa and Central America with high per capita consumption (103 kg/year), and contributes 31% of calories and 28% of protein supply. Maize was introduced in Africa by the Portuguese sailors in the 16th century. Due to its wide adaptation to diverse environments, low rate of damage by birds unlike sorghums and millets, and its relative ease of growing, storing and processing, white kernel maize rapidly replaced the indigenous cereals in the fields and in diets. This pattern of use of maize in Kenya and other east African countries mirrors that of Mexico where maize originated. Paradoxically, Mexico exported maize seed to Africa but not the technologies for its utilization. Whereas Mexicans have in excess of 600 products from the maize plant, African countries can hardly count more than 10 uses of maize. Maize in African countries in general is prepared for consumption as kernels either whole or decorticated. Whole kernels are prepared for consumption by boiling in admixture w th beans and then stewed with potatoes or green vegetables. This mixture is referred to as Githeri by communities in Central Kenya who are its main consumers. |
| Genre | Handbook |
| Access Condition | Open Access |
| Identifier | http://hdl.handle.net/10883/18872 |