It appears the process requires it to be rinsed at least twice!

The nixtamalization is a traditional Mexican process that
consists of alkaline cooking and steeping of maize using calcium
hydroxide. This process is increasing in the United States and all
over the world with the spread of Mexican and Mesoamerican
foods and nixtamalized products such as corn flour, tortillas,
tacos, and tortilla chips. In the traditional nixtamalization process,
nixtamal is steeped in the cooking water and then washed at least
twice to remove the remains of organic components (pericarp,
germ, and endosperm fractions) and excess calcium. After this
step, the nixtamal is ready to produce masa or dehydrated masa
for the production of instant corn flour. This process continues to
be highly relevant for the tortilla industry because the homemade
tortillas are the standard of quality.



http://74.6.239.67/search/cache?ei=UTF-8&p=maize%2Blime+water%2Bnixta&fr=moz35&u=www.aaccnet.org/cerealchemistry/samplepdfs/1119-07R.pdf&w=maize+lime+water+nixta&d=amXfp929T22Q&icp=1&.intl=us&sig=lvhuFbcaWPZQuEwV8zej8g--


http://www.thenourishinggourmet.com/2009/03/wisdom-from-the-past-nixtamalizat...