Which advantage results when maize is nixtamalized before grinding into masa, resembling ancient Mesoamerican practices?

💡 Explanation

When maize is nixtamalized, alkaline treatment releases bound niacin because the process frees the vitamin from complex carbohydrates, increasing its bioavailability. Therefore, the availability of niacin results, rather than reduced aflatoxins, gluten development, or starch gelatinization, which rely different chemical and biological mechanisms.

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