5,277
edits
Yinmoh: Difference between revisions
m
no edit summary
mNo edit summary Tag: 2017 source edit |
mNo edit summary |
||
| Line 1: | Line 1: | ||
Yinmoh is a | [[File:Yinmoh.jpg|thumb|A plate of traditional Yinmoh]] | ||
'''Yinmoh''' is a [[Corumm]]ese food produced from dried maize (corn) kernels that have been treated with an alkali. | |||
To make yinmoh, field corn (maize) grain is dried, then treated by soaking and cooking the mature (hard) grain in a dilute solution of lye (sodium hydroxide) (which can be produced from water and wood ash) or of slaked lime (calcium hydroxide from limestone). The maize is then washed thoroughly to remove the bitter flavor of the lye or lime. Alkalinity helps dissolve hemicellulose, the major glue-like component of the maize cell walls, loosens the hulls from the kernels, and softens the corn. Also, soaking the corn in lye kills the seed's germ, which keeps it from sprouting while in storage. Finally, in addition to providing a source of dietary calcium, the lye or lime reacts with the corn so that the nutrient niacin can be assimilated by the digestive tract. People consume yinmoh in intact kernels, grind it into sand-sized particles for grits, or into flour. | To make yinmoh, field corn (maize) grain is dried, then treated by soaking and cooking the mature (hard) grain in a dilute solution of lye (sodium hydroxide) (which can be produced from water and wood ash) or of slaked lime (calcium hydroxide from limestone). The maize is then washed thoroughly to remove the bitter flavor of the lye or lime. Alkalinity helps dissolve hemicellulose, the major glue-like component of the maize cell walls, loosens the hulls from the kernels, and softens the corn. Also, soaking the corn in lye kills the seed's germ, which keeps it from sprouting while in storage. Finally, in addition to providing a source of dietary calcium, the lye or lime reacts with the corn so that the nutrient niacin can be assimilated by the digestive tract. People consume yinmoh in intact kernels, grind it into sand-sized particles for grits, or into flour. | ||
| Line 9: | Line 10: | ||
[[Category:IXWB]] | [[Category:IXWB]] | ||
[[Category:Corumm]] | [[Category:Corumm]] | ||
[[Category:Food]] | |||