We ended the series of articles related to wheat flour. Today we begin to write the cornmeal. It is fascinating to develop this theme, that is tied to our ancestral roots. Maize is a traditional crop of the indigenous peoples of America. Should know a little about the history of corn, then get into one of its derivatives: the corn flour. Thanks to the location of ears of corn found in archaeological sites in the Tehuacan Valley and the use of technology through carbon dating, it is known that maize was consumed in Mexico 7,000 years ago. The ears of that time were between 3 and 4 cm. long and low numbers of grains very different from those known today.
Corn was the staple food of the Incas, Mayans and Aztecs. Was cultivated in prehistoric times from Chile to Canada. After the voyages of Christopher Columbus was when maize is known in Europe, hard to accept in principle. I arrive in Spain in 1604, thanks to productivity and easy adaptation to the climate, then was taken in northern Italy, where the cultivation spread rapidly in the population’s diet, getting the rest of Europe in the eighteenth century. Maize is the more domesticated plant and the plant kingdom evolved, with nutritional values ranging from proteins, to the water, starch, carbohydrates, fats, minerals and vitamins. According to research, about 10 percent of this plant contains nitrogenous compounds, between 60 and 70 percent starch and sugars, and from 4 to 8 percent fat, while the rest is water, cellulose and minerals.