Maasa

 When the Europeans got to America in 1492, they discovered that the local people had developed many new vegetables from the local plants.  While in Europe, the farmers had developed the brassica family (cabbage, cauliflower, broccoli etc), the Americans had concentrated on the Solanaceae family (Tomatoes, potatoes, Capsicums, egg plants and hot peppers) and from a scrubby little plant called Teosinte, (tea-o-sin-tay) they developed Corn.  Explorers took these back to Europe and Corn was a big hit.  When you plant grain crops like wheat, Rye, Barley and so forth, If all goes well, one seed gives you, typically, 25 seeds back.  Corn on the other hand gives you about 250 seeds per seed planted.  In addition it gives you large amounts of foliage that you can feed as-is to ruminants or make silage, also for feeding herbivores.

Corn (called maize in the UK) is a C4 plant while the members of the wheat family are C3 plants.  In C3 plants, Oxygen and Carbon dioxide compete with each other, in the chemical process of photosynthesis, limiting production.  C4 plants have somehow 'worked out' a system to diminish this competition and so fix far more Carbon from the atmosphere than C3 plants. (another notable C4 plant is sugar cane).  The explorers (or exploiters, if you like) brought back the plant but not the technology.  Corn seemed to be the ideal food to feed your workers but those that ate it to the exclusion of other crops, became sick.  Their skin roughened, they got diarrhea, dementia and died.  They had what we now call Pellagra which is a Niacin deficiency disease 

Sad, since Corn is actually rich in niacin but it is in a chemically bound up form which is not available to the human digestive system.  The Niacin is easily released and the Americans indigenous people had discovered how to do this.  They boiled the corn first in an alkaline solution.  They used wood ash which, once wetted, is rich in Potassium hydroxide. The precursor of niacin is tryptophan and the nixtamalization process releases this substance and the body turns it into Naicin.   At home we use Slaked lime which is Calcium hydroxide, also a strong base.  Just a quick diversion to describe how to treat corn for home use.

Nixtamalizatation

Take however many cups of corn kernels* you want to treat and weigh them.  Weigh out 2% as much Calcium Hydroxide.  Mix the corn and the lime (Calcium hydroxide) with lots of water in a large pot.  The corn is going to absorb a lot of water and expand.  

* Note we are not talking about the corn from corn on the cobb, which once dried is shriveled up but corn that has full rounded seeds when dry.  Flint corn is great for this. 

Do it in the morning and leave it to soak until the afternoon.  If necessary, add more water.  When cooked, the corn is going to expand even more and use up more water.  In the afternoon, boil the corn and lime mixture with occasional stirring to bring the lime up from the bottom of the pot.  Boil for at least half an hour or better still bring to a boil and simmer for one hour.  Add more water if necessary.  Stir, put on the lid and let it soak  overnight.

In the morning, rinse thoroughly until the water is clear and a much of the sloughed outer coat has been removed.  The outer skin of the corn will have sloughed off and the kernels will be a lovely yellow. Run the corn through your meat grinder with the finest holes you have. Package in plastic bags and freeze.  We find that 300g per package is a useful amount.  Now you can add a package to your bread, waffles, Pizza base, and best of all to a pot of Chilli con Carne that you want to thicken once  the beans have been cooked to tenderness.  

Why I say best of all is because the amino acids missing in corn are found in beans and vice versa.  Corn and beans together are a balanced protein but to be absorbed by the body, both must be eaten at the same time. A great meal for a vegetarian but you don't have to be a vegie to love a good pot of Chilli.

Masa is also made into tortillas and other favorite Mexican delicacies.  In some stores you can buy flour made from Masa.  It is called masa harina and is not the same as corn starch or corn flour.  These later have not been nixtamalized.  Note that another benefit of the process of nixtamalization is that phytotoxins have been removed, especially Aflatoxins.  Aflatoxins are highly carcinogenic compounds produced by a range of  molds.  They tend to contaminate seed crops, especially in warm, moist environments.

 

Anyway, I don't think the technology ever was used in Europe.  After all what could a bunch of uneducated, pagan natives know.  Another example of  idiotic hubris.