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Technological Limitations of the Traditional and Commercial Nixtamalization Processes Ecological Processes Developed by CINVESTAV The Impact of the New Technologies on Industry

Technological Limitations of the Traditional
and Commercial Nixtamalization Processes

A trend toward ecologically conscious industrial modernization of the nixtamalization process arose in the face of the problem posed in the cities by the high levels of polluting waste water produced by the traditional process. The instant flour and nixtamal masa industries produce a large volume of nejayote or polluting waste water with a high content of soluble solids. Important quantities of vitamins, minerals, protein, fat, and fiber are also lost in this process. All of these factors are of both nutritional and commercial importance for the tortilla industry.