“…Other investigations have focused on utilizing Nejayote as culture media (for Aspergillus awamori , Paenibacillus amylolyticus , Pseudomonas putida and Acinetobacter ), animal feed (for broilers) ( Velasco-Martinez et al, 1997 ) or in bakery products ( Díaz-Montes et al, 2016 ), considering that Nejayote has a high carbohydrate content (between 37.8 and 55.7%, dry base), crude fiber (between 22.8 and 25.5%, dry base), protein (between 4.9 and 7.4%, dry base), crude fat (between 0.4 and 1.5%, dry basis) and ash (between 12.7 and 33.6%, dry basis) ( Velasco-Martinez et al, 1997 ). Additionally, Nejayote has also been appreciated as a source to obtain specific phenolic compounds (e.g., ferulic and p- coumaric acids) ( Gutiérrez-Uribe et al, 2010 ; Niño-Medina et al, 2009 ); which depend on the type of corn they come from, for example, pigmented corn is composed of large amounts of anthocyanins ( Bello-Pérez et al, 2016 ), carotenoids ( Bacchetti et al, 2013 ), and phenols ( Hernández-Martínez et al, 2016 ), while phenolic acids predominate in white corn ( Syedd-León et al, 2020 ).…”