Venezuelan scientists make progress in a study for the standardization of processes for obtaining toasted corn flour

Published at: 18/08/2025 09:13 AM

The State Research Center Foundation for Agroindustrial Production (Ciepe), through the Technical Coordination of Agroindustrial Processes, is advancing studies to standardize the technological process for obtaining toasted corn flour.

This product is in high demand in the domestic and international markets, and its main use is the production of the traditional Fororo atol.

Toasted corn flour, according to a press release from the Ministry of Science and Technology, offers several benefits in terms of fats, carbohydrates, proteins, fibers; in addition, it is rich in vitamins A, B, C, E, K, folic acid, pantothenic acid; and minerals such as iron, magnesium, potassium, selenium, zinc, phosphorus.

Corn is consumed in many countries and is used as a raw material to produce different food products such as flours, oil, starch, proteins, and food sweeteners, thus demonstrating the versatility and nobility that this cereal represents.

With these studies, the Ciepe Foundation strengthens the third vertex of the Great Mission Science, Technology and Innovation Dr. Humberto Fernández-Morán, of a science for production.

Mazo News Team