Kenya adopts ancient Mexican corn processing technology

Kenya has begun introducing nixtamalization, a traditional Mexican method of processing maize that is expected to improve the safety and nutritional value of the country’s staple food. The initiative is being implemented by the Kenya Agricultural and Livestock Research Organization (KALRO) in partnership with Mexican scientists and the German Agency for International Cooperation (GIZ).

Nixtamalization involves cooking and soaking maize kernels in an alkaline lime solution. The process makes it easier to remove the outer hull, improves milling efficiency, and significantly increases the availability of nutrients. According to researchers, it also reduces aflatoxin contamination in maize by 60–70%, an important benefit for Kenya, where warm and humid conditions promote the growth of toxin-producing fungi during grain storage.

In addition to improving food safety, the technology helps address nutrient deficiencies. During nixtamalization, vitamin B3 (niacin), which is naturally present in maize in a form that is difficult for the human body to absorb, becomes bioavailable. The process also enhances the absorption of protein, iron, and calcium, which the kernels absorb from the lime solution.

As part of the partnership, Mexican experts have already adapted the technology to locally available lime materials, while Kenya has received specialized maize-processing equipment. KALRO plans to establish regional innovation hubs to train farmers and flour processors in nixtamalization, helping modernize the country’s maize processing sector and strengthen food security.

Researchers note that nixtamalization, developed by the indigenous peoples of Mesoamerica thousands of years ago, is now regarded as one of the best examples of how traditional knowledge can help address modern challenges related to food security, nutrition, and grain quality.

Tags: corn, Processing, flour, Kenya