*2.2.4 Nixtamalization*

Nixtamalization is when lime, grounded shellfish shell, or ash is added to hot water in which whole grains have been soaked for 8 hours or more. Any process used to modify grain fat components, remove the pericarp, and produce changes in starch and protein content of any grain is called nixtamalization [50]. There is a better characteristic of the kernels of processed maize through nixtamalization as compared to unprocessed ones. Nixtamalization causes physicochemical changes (losses in the pericarp) in maize kernels because of changes in the functionality and chemical composition (decrease in phytic acid) [25]. Nixtamalized kernel is characterized by reduced mycotoxin content, increased product shelflife and nutritional value, easy mill kernel, and improved aroma and flavor. The significant nutritional changes that occur because of the nixtamalization process in maize and its products include greater bioavailability of iron and niacin, increased resistance starch content and calcium [25].

### *2.2.5 Fermentation*

Latin America and African countries have a lot of maize food products that are acidic and nonalcoholic fermented. Marco et al. [54] stated that probiotics from fermented products promote a healthy microbiome. Lacto-fermentation is a process by which starch and sugar are converted to lactic acid by bacteria. The nutritional bioavailability of niacin and iron from beverages is increased by fermentation [55]. Furthermore, mycotoxins, antinutrients, and natural toxicants are reduced or removed through fermentation processing, thus improving the maize products' safety and nutritional quality [56].
