*2.2.1 Processing and utensils used*

When maize is processed into staple foods, it lacks tryptophan, lysine, and methionine [34]. Different cooking and processing methods, degermed and decorticated kernels in maize products cause additional loss of nutrients. Some processing methods and menus where maize is served as raw materials can still enhance the nutritional properties of the final product and overcome nutrient deficiencies [25]. Fermentation and nixtamalization as processing methods increase bioavailability and bioaccessibility of maize and can also cause a decrease in some compounds.
