A nixtamalized farinaceous component having pronounced masa flavor alone or together with other food components wherein the nixtamalized farinaceous component is produced by heating a superficially dry composition comprising farinaceous component, alkaline compound in a concentration of at least 0.2 parts by weight per 100 parts by weight farinaceous component (d.s.b.) and water in a closed system to develop a pronounced masa flavor without pasting the starch component of the farinaceous component while maintaining the water content of the composition in the closed system at 2% to 20% by weight of the composition.