Preliminary study of Nicuatole, a traditional endemic food based on Zea mays from the Central Valleys Region, Oaxaca, Mexico
Morales-Sánchez José Luis,
Hernández-Bautista Emilio,
Sánchez-Medina Marco Antonio
et al.
Abstract:The present investigation evaluated the pre-Hispanic food called "nicuatole" based on corn, from the Central Valleys region of the state of Oaxaca, Mexico. The objective of the present work was to present preliminary results of the physicochemical and proximate properties of the pre-Hispanic food locally known as "nicuatole". The sample was prepared based on the traditional endemic recipe of the population of San Agustín Yatareni, Oaxaca, Mexico. To determine the physicochemical composition, samples of 10 g an… Show more
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