[Chemical composition and digestibility of mote].

White and yellow maize grains (Zea mays amylacea, capia), polished by means of heat treatment with lime and ashes were analyzed (maize for mote); the chemical composition and digestibility in vitro of these grains cooked in boiling water were studied (mote), they were obtained under standardized conditions (laboratory) to compare them with the ones purchased at stores. The composition of nutrients was similar in polished grains, standing out the white ones from laboratory with a protein and sodium content of 9.95 100 g/100 g and 80.