Which long-chain carbohydrate results from nixtamalization of maize?

💡 Explanation

Nixtamalization increases bound resistant starch because alkaline cooking hydrolyzes the maize grain and alters its structure, improving nutritional availability; therefore, digestibility increases, rather than enzymatic inhibition or fiber conversion.

• Which risk influenced longship design using overlapping planks?
• Which early challenge confronted metallurgists making gunpowder-propelled rockets?
• Which outcome primarily occurred when laying elaborate pietra dura mosaics in Mughal buildings during seasonal ground shifts?
• Which outcome occurred when Incan stonework terracing exceeded frictional limits?
• Which outcome occurs when Roman siege towers approach fortified walls on soft ground?
• Which advance did Al-Khwarizmi's algebraic techniques primarily enable in land surveying practices?