Alberta West News: What are the similarities between creating masa harina from corn and tofu from soybeans?

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Similarities Between Creating Masa Harina from Corn and Tofu from Soybeans

The production of masa harina from corn through nixtamalization and tofu from soybeans share remarkable parallels as ancient food processing techniques, both involving alkaline treatment, heat, hydration, and mechanical transformation to convert hard grains and legumes into nutritionally superior, functionally versatile foods. Despite originating in different cultures—Mesoamerica for nixtamalization and East Asia for tofu production—these processes employ strikingly similar chemical and physical principles to unlock nutrition and create workable culinary materials.

Alkaline Chemical Treatment: The Foundation

Both processes fundamentally rely on alkaline solutions to induce chemical transformations that would not occur with simple cooking alone.ift+3

Nixtamalization employs calcium hydroxide (slaked lime) or wood ash to create a highly alkaline solution with pH levels ranging from 11 to 12.5. The corn is cooked and steeped in this alkaline bath, typically at pH greater than 7, which triggers biochemical transformations throughout the kernel.masienda+3

Tofu production, while less obviously alkaline in modern commercial practice, often utilizes alkaline agents during processing. Calcium sulfate (gypsum), the most common tofu coagulant, creates alkaline conditions when added to soy milk. Some tofu manufacturers explicitly use alkaline water during soybean soaking and grinding to inhibit lipase activity, prevent off-flavors, increase protein solubility, and improve final product quality. The pH during tofu coagulation typically ranges from 4.5 to 6.8 depending on the method and coagulant used.chemondis+6

The alkaline environment in both processes serves multiple functions: it dissolves structural components (hemicellulose in corn, protein bonds in soybeans), modifies protein structures, increases mineral bioavailability, and reduces antinutritional factors.pmc.ncbi.nlm.nih+4

Heat Treatment and Protein Denaturation

Both processes combine alkaline treatment with controlled heat application to denature and transform proteins.cimmyt+3

In nixtamalization, corn is cooked in the lime solution at temperatures typically around 80-100°C for 20-60 minutes, depending on the desired outcome. This thermal-alkaline treatment causes partial protein denaturation, wherein proteins present in the kernel become insoluble and undergo conformational changes. The heat treatment, combined with alkalinity, solubilizes lower molecular weight proteins including albumins and globulins while promoting protein aggregation through intermolecular interactions.sciencedirect+3

Tofu production similarly requires heating soybeans and soy milk at multiple stages. Soybeans are typically boiled during grinding, and the extracted soy milk is heated to 95-100°C. This heat treatment denatures soy proteins—primarily the 7S (β-conglycinin) and 11S (glycinin) globulin fractions—causing them to unfold and expose hydrophobic amino acid residues. The denaturation process weakens bonds maintaining secondary and tertiary protein structures, preparing proteins for subsequent aggregation and gel formation.thespruceeats+8

The protein denaturation temperature matters critically in both processes. For soybeans, selective thermal denaturation at specific temperatures (e.g., 75°C followed by 95°C) can control which protein fractions denature first, affecting final texture. Similarly, nixtamalization conditions (time, temperature, alkali concentration) determine the extent of protein modification and final masa characteristics.pmc.ncbi.nlm.nih+3

Hydration and Soaking: Moisture Absorption

Both masa harina and tofu production begin with extended soaking or steeping to hydrate dried seeds, a critical preparatory step.instructables+3

Corn kernels for nixtamalization are soaked for 6-12 hours after the initial alkaline cooking, allowing the kernels to fully hydrate and absorb calcium or potassium from the cooking solution. The hydration process causes the grain to swell as water penetrates the pericarp and endosperm, facilitating subsequent chemical reactions and mechanical processing.wikipedia+3youtube

Soybeans undergo similar overnight soaking before tofu production, typically for 8-12 hours, to achieve full hydration. Soaking temperatures and times significantly affect protein extraction rates, coagulation yield, and final tofu hardness. The hydrated soybeans become soft enough to blend into a smooth slurry, and the water absorption activates enzymes while beginning to solubilize proteins.sarahsvegankitchen+6

This hydration step in both processes serves to: soften the hard seeds for grinding, activate enzymatic processes, facilitate penetration of alkaline solutions, and begin the extraction of soluble components.cerealsgrains+2

Pericarp and Hull Removal: Structural Separation

A defining similarity is the removal of outer structural layers—the pericarp in corn and the hull remnants in soybeans—to access the nutritious interior.pmc.ncbi.nlm.nih+4

During nixtamalization, the alkaline solution dissolves hemicellulose and pectin in the pericarp (the corn kernel's outer hull), loosening and partially removing this tough, fibrous layer. The pericarp loss can be controlled through the intensity and duration of washing after steeping—a "50% wash-off" is common for balanced texture and color. Complete pericarp removal isn't always desired; some pericarp retention aids in dough emulsification and binding.asbe+5youtube

In tofu production, the soybean hulls are separated during the grinding and straining process. After soaking and blending soybeans with water, the mixture is strained through cheesecloth or fine mesh to separate the liquid soy milk from the solid pulp called okara. Okara consists primarily of the insoluble parts of soybeans—hull fragments, fiber, and proteins that didn't dissolve during extraction. Like nixtamalized pericarp, okara is nutrient-rich (24.5-37.5% protein, high fiber) and represents a byproduct that can be utilized or discarded.wikipedia+6

Both processes thus involve a filtration or separation step that distinguishes workable material (nixtamal, soy milk) from fibrous remnants (pericarp, okara).youtubethespruceeats+2

Grinding and Mechanical Processing

Extensive mechanical grinding transforms both hydrated corn and soybeans into workable pastes or liquids.wikipedia+3

Nixtamalized corn (nixtamal) is ground using stone mills (metate traditionally, or industrial mills commercially) to produce masa, a moist, pliable dough. The grinding process releases starches, breaks down cell structures, and creates the fine particle distribution necessary for dough cohesion. Traditional stone grinding is preferred because it preserves heat-sensitive nutrients and produces optimal texture.cerealsgrains+4

Soybeans undergo similar intensive grinding, first while dry and soaked to create a slurry, then the separated soy milk may undergo additional homogenization. The blending must be thorough enough to rupture soybean cells and release proteins and lipids into suspension. Like masa production, the mechanical energy applied during grinding affects protein structure and final product characteristics.pubmed.ncbi.nlm.nih+4

Both processes demonstrate that alkaline and heat treatment alone are insufficient—mechanical disruption is essential to create the desired texture and functionality.asbe+2

Calcium Enrichment and Mineral Absorption

A profound nutritional similarity is significant calcium fortification resulting from the alkaline agents used.healthyfood+4

Nixtamalization dramatically increases corn's calcium content by up to 750%, with 85% of this calcium remaining bioavailable for human absorption. The calcium comes directly from the calcium hydroxide (lime) used in the alkaline solution, which the corn kernels absorb during cooking and steeping. This calcium incorporation is not merely surface-level—it penetrates the endosperm and even forms calcium carbonate crystals within the germ structure under certain conditions.envirologix+5

Tofu coagulated with calcium sulfate (gypsum) similarly becomes an excellent source of bioavailable calcium. A single serving of calcium-fortified tofu can provide 20% or more of the recommended daily calcium intake. The calcium from the coagulant becomes integrated into the tofu protein matrix during gel formation. This makes both masa harina and calcium-set tofu particularly valuable for individuals who don't consume dairy products and need alternative calcium sources.tofubud+4

Both processes thus transform calcium-poor raw materials into calcium-rich foods through the strategic use of calcium-containing alkaline agents.chemondis+3

Coagulation and Gel Network Formation

Perhaps the most striking similarity is the formation of protein-based gel networks or cohesive doughs through coagulant-induced aggregation.academic.oup+4

In tofu production, the coagulant (calcium sulfate, magnesium chloride, or acidic agents) causes soy proteins to aggregate and form a three-dimensional gel network. Metal ions (Ca²⁺, Mg²⁺) neutralize negative charges on protein surfaces, disrupting the hydration shell and allowing proteins to approach closely enough for hydrophobic interactions, hydrogen bonding, and sometimes disulfide bond formation to occur. The result is a structured gel that entraps water molecules—the essence of tofu.atlasbars+5

Masa formation involves analogous protein and starch interactions. The alkaline treatment and calcium ions facilitate protein cross-linking and enable the formation of a cohesive dough when masa is mixed. The divalent calcium acts as a cross-linking agent for protein and polysaccharide acidic side chains, promoting bonding between corn proteins. Additionally, partial starch gelatinization during nixtamalization contributes to dough cohesion, while calcium-amylose interactions help maintain starch crystallinity and prevent excessive stickiness.sciencedirect+3

Critically, untreated corn flour cannot form dough—mixing it with water produces only porridge or slurry. Similarly, undenatured soy proteins in raw soy milk won't spontaneously coagulate without a triggering agent. Both processes engineer specific conditions (alkalinity, heat, coagulants, minerals) to enable gel or dough formation that wouldn't occur naturally.ift+3

Washing and Rinsing Stages

Both processes include critical washing or rinsing steps to remove excess alkaline solution, byproducts, and unwanted flavors.reddit+1youtube

After nixtamalization steeping, the corn is thoroughly rinsed to remove excess lime, dissolved pericarp fragments, and the characteristic slippery texture imparted by dissolved hemicellulose. The degree of rinsing—measured as "wash-off percentage"—controls the final masa's color, texture, and flavor. Insufficient rinsing leaves too much alkaline residue and pericarp, creating an overly gummy texture and bitter lime taste. Over-rinsing removes too much of the beneficial emulsifying agents and can result in dough that falls apart.youtubereddit

In tofu production, the curds are typically rinsed or drained to remove whey (the liquid portion containing soluble sugars, minerals, and proteins that didn't coagulate). Fresh tofu is often stored in water and may be rinsed before use to remove surface impurities and refresh the product. The whey removal affects both texture and final protein content.pmc.ncbi.nlm.nih+4

Both processes demonstrate careful balance between removing unwanted components and retaining functional ingredients.pmc.ncbi.nlm.nih+1youtube

Pressing and Water Removal

Controlled water removal through pressing shapes the final texture in both products.alphafoodie+3

Tofu curds are transferred to molds lined with cheesecloth and pressed under specific pressures (typically 20 g/cm² or higher) for 15-50 minutes. The pressing duration and force determine final tofu firmness—longer pressing yields firmer tofu with lower moisture content. Some recipes call for weights of 2.5 pounds or more to press water out of the curds.youtubethespruceeats+4

While masa isn't typically pressed in the same manner, excess moisture is managed through squeezing and draining during production. The moisture content of masa is carefully controlled to achieve proper dough consistency. Tortillas made from masa are subsequently pressed (in a tortilla press) and cooked, during which additional moisture evaporates.pmc.ncbi.nlm.nih+2

Both processes recognize that water content directly determines texture and functionality—too much water yields soft, weak structures; too little creates brittle, unworkable materials.thespruceeats+3

Enhanced Digestibility and Reduced Antinutrients

A major nutritional benefit shared by both processes is improved digestibility and reduced antinutritional factors.pmc.ncbi.nlm.nih+3

Nixtamalization significantly reduces phytic acid (which binds minerals and prevents their absorption) and degrades 90-94% of aflatoxins and 82% of fumonisins—mycotoxins that are potential carcinogens. The alkaline and heat treatment also improves protein digestibility by making amino acids more accessible.thenourishinggourmet+3

Tofu production similarly addresses soybean antinutrients. Heat treatment during soy milk preparation inactivates 80-90% of trypsin inhibitors, enzymes that interfere with protein digestion. The heating and processing also reduce saponins and soybean agglutinins, making tofu significantly more digestible than raw soybeans. Studies show that tofu processing removes most antinutritional factors and significantly improves soy protein digestibility.journal.pan+6

Both processes thus transform raw materials with limited digestibility into highly digestible, nutritious foods.pmc.ncbi.nlm.nih+3

Byproduct Generation and Utilization

Both processes generate nutrient-rich byproducts with potential culinary and industrial applications.pmc.ncbi.nlm.nih+2

Nixtamalization produces nixtamalized maize pericarp (NMP) as a byproduct when the corn hulls are washed away. This pericarp retains fiber, hemicellulose, and some proteins, and has been studied for use as animal feed, fermentation substrate, or addition to foods for fiber enrichment.sciencedirect+1

Tofu production generates okara (soy pulp), which consists of 57-59% dietary fiber, 15-34% protein, and substantial minerals. Approximately 800,000 tons of okara are produced annually in Japan alone as a tofu byproduct. Like NMP, okara can be used in baked goods, veggie burgers, as a bread crumb substitute, in smoothies, or fermented to improve nutritional value.runawayrice+4

Both byproducts face similar challenges: high moisture content makes them prone to rapid spoilage, limiting commercial viability without further processing like drying or fermentation.fei-online+2

Traditional Indigenous Knowledge

Both masa harina and tofu production represent ancient traditional food processing techniques developed through generations of empirical refinement.kvnfarmrich+4

Nixtamalization was developed by Mesoamerican cultures—particularly the Aztec and Maya civilizations—at least 3,000 years ago, and possibly as early as 1500-1200 BCE. The process was so crucial to Mesoamerican civilization that it's considered "one of humankind's greatest achievements ever, right up there alongside electricity and the wheel". Indigenous peoples discovered that treating corn with alkaline agents fundamentally transformed its nutritional value and culinary properties, though they couldn't have understood the biochemistry involved.eccentricculinary.substack+3

Tofu production originated in China approximately 2,000 years ago and spread throughout East Asia, becoming integral to Japanese, Korean, and Chinese cuisines. Like nixtamalization, tofu-making was refined over centuries through practical observation and experimentation, long before modern food science could explain the protein chemistry involved.yukiskitchen+2

Both processes exemplify how traditional knowledge systems developed sophisticated biotechnology that modern science is only now fully understanding.iufost+3

pH Modification Throughout Processing

Both processes involve dynamic pH changes that drive chemical transformations at different stages.vjs+3

Nixtamalization begins with highly alkaline conditions (pH 11-12.5) during cooking, which gradually decrease during steeping as the alkaline solution is neutralized by chemical reactions with corn components. The final masa harina typically has a pH range of 6.0-7.2, substantially lower than the initial cooking solution but still above neutral. This pH evolution is intentional—initial high alkalinity drives pericarp dissolution and protein modification, while the final moderate pH is more palatable and suitable for dough formation.reddit+3

Tofu production similarly involves pH shifts. Soy milk typically has a pH around 6.5-6.8. When coagulants are added, the pH drops—to 4.5-5.8 with acidic coagulants or decreases to around 6.2-6.5 with salt coagulants due to calcium/magnesium ionization. The coagulation pH critically affects gel properties: lower pH (4.5-5.0) produces softer, more hydrophilic gels, while higher pH (5.5-5.8) yields firmer gels with better water-holding capacity.vjs+3

In both cases, pH is not merely incidental but a controlled variable that determines protein behavior, texture, and final product characteristics.vjs+3

Transformation Enabling Dough or Gel Formation

The ultimate similarity is that both processes chemically transform materials incapable of forming cohesive structures into workable culinary media.mexicanplease+3

Regular cornmeal, when mixed with water, cannot form a true dough—it produces only a gritty porridge or thick liquid. The chemical changes induced by nixtamalization—particularly hemicellulose dissolution, protein modification, partial starch gelatinization, and calcium cross-linking—enable masa to form a pliable, extensible dough capable of being shaped into tortillas, tamales, and other products. This transformation is so fundamental that "untreated cornmeal is unable to form a dough on the addition of water".wisdomlib+4

Similarly, raw soy milk won't spontaneously solidify into tofu. The proteins remain in stable colloidal suspension until a coagulant triggers aggregation. Only after heat denaturation followed by coagulant addition do the proteins aggregate into a cohesive gel network that can be pressed into firm blocks.pmc.ncbi.nlm.nih+3

Both processes represent engineered phase transitions—from liquid/powder to solid dough/gel—that require specific chemical conditions to achieve.wikipedia+3

Summary

The production of masa harina and tofu demonstrates remarkable convergent evolution in food technology, despite emerging from geographically and culturally distinct traditions. Both processes harness alkaline chemistry, controlled heat treatment, hydration, mechanical processing, mineral enrichment, and protein modification to transform nutritionally limited raw materials (dried corn, soybeans) into digestible, nutritious, and culinarily versatile staples. These ancient techniques exemplify sophisticated biotechnology developed through empirical observation, creating fundamental transformations in protein structure, mineral bioavailability, antinutrient reduction, and functional properties. The parallels extend from macro-level process flow (soak → alkali treatment → heat → grind → separate → form) to molecular mechanisms (protein denaturation, cross-linking, gel formation). Understanding these similarities illuminates universal principles of traditional food processing and demonstrates how different cultures independently discovered comparable solutions to the challenge of making nutritious, workable foods from hard seeds and legumes.

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What are the similarities between creating masa harina from corn and tofu from soybeans?