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Masa harina preparation

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Does anyone know for sure whether phytic acid is a problem with Masa Harina?

The limewater/ wood-ash lyewater preparation is fundamentally different from

the soaking that we generally talk about. It has nothing to do with

sprouting or simulating sprouting. It's functions as I understand it are to

increase protein availability, niacin availability, and to add calcium (in

the case of limewater, not lyewater). It's also supposed to improve the

corn's palatability and performance in certain recipes. I have never heard

any mention of it doing anything with regard to phytates or free phytic

acid. I don't know if phytic acid is even really an issue in corn; I know

some grains are more problematic than others from a phytate standpoint.

I wonder if anyone has ever done any studies (anthropological or laboratory)

to see if the nutrition of other grains, beans, seeds, nuts, etc might

benefit from a similar alkaline simmering to improve digestibility and/or

cooking performance. As long as I'm wondering, I wonder too if anybody has

ever looked at whether corn treated in this way is better for livestock

like pigs and chickens? Any nutritional science grad students on the list

looking for research project ideas?

By the way, as a Minnesotan, I can vouch for the fact that cod fish does NOT

benefit from a lye bath (lutefisk).

-----Original Message-----

From: leslie_kosar@... [mailto:leslie_kosar@...]

Sent: Friday, February 08, 2002 11:27 AM

Subject: Re: how traditional is soaking grains?

Oh, I forgot one more thing:

Northern Ghanaians are peanut-farmers extraordinaire, and peanuts (have you

ever heard of African peanut soup?) were always soaked in salt water for

some time before they were roasted and eaten or ground for cooking.

I should say also that prepared Ghanaian peanuts are fantastic to eat, and

that my Ghanaian friends who are here in the U.S. now have not been able to

find any peanut butter of any kind which has the same lovely roasted taste

that they know from home.

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