Biotechnological Potential of Nejayote: A Residue of the Tortilla Industry

L. X. López-Martínez, J. A. Noriega-Rodríguez, Hugo S. García, J. J. Buenrostro-Figueroa, R. Baeza-Jiménez

Producción científica: Capítulo del libro/informe/acta de congresoCapítulorevisión exhaustiva


Talking about maize in Mexico means history, tradition, legacy, economic, political, and social organization, and above all, identity. Mexico is recognized as the center of origin and diversification of maize. In addition to its economic importance and varied industrial applications, maize constitutes the basis of the diet of the indigenous communities of Latin America, being tortillas as its main form of consumption. To obtain tortillas, maize goes through a nixtamalization process in which at least 3 m3 of wastes are generated for each processed ton of corn. Usually, these wastes are disposed of through the municipal drainage system without any treatment or management. For this reason, it is necessary to develop bioprocesses that allow handling and revaluation of this residue, nejayote, because it contains grain-specific residues such as polyphenols, sugars, gums, and calcium components, which could have important applications for the food and pharmaceutical industries.

Idioma originalInglés
Título de la publicación alojadaFood Byproducts Management and Their Utilization
EditorialApple Academic Press
Número de páginas20
ISBN (versión digital)9781000852929
ISBN (versión impresa)9781774912959
EstadoPublicada - 1 ene. 2024

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© 2024 by Apple Academic Press, Inc.


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