eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2023-04-26 11 4 325 332 10.12691/jfnr-11-4-7 JFNR20231147 article Ma. Guadalupe Garnica-Romo 1 Diana Cecilia Maya-Cort¨¦s 2 3 Juan de Dios Figueroa C¨¢rdenas 4 Jos¨¦ Juan V¨¦les-Medina 4 Rafael Zamora-Vega 4 H¨¦ctor Eduardo Mart¨ªnez-Flores hector.martinez.flores@umich.mx 4 Facultad de Ingenier¨ªa Civil. Universidad Michoacana de San Nicol¨¢s de Hidalgo.Santiago Tapia 403. Col. Centro, C.P. 58000. Morelia, Mich., M¨¦xico Student of the Programa Institucional de Maestr¨ªa en Ciencias Biol¨®gicas. Universidad Michoacana de San Nicol¨¢s de Hidalgo. Morelia, Mich., M¨¦xico Centro de Investigaci¨®n y de Estudios Avanzados del I.P.N., Unidad Quer¨¦taro, Libramiento Norponiente No. 2000, Fracc. Real de Juriquilla, C.P. 76230, Quer¨¦taro, Qro., M¨¦xico Corn tortillas provide calcium and help maintain a healthy state in the bones of the population. The objective of the study was to evaluate the mechanical and structural properties of rat femurs fed with tortillas made with different processes. The following diets were evaluated: raw corn (RCD), commercial tortillas (COMTD), tortillas processed with the traditional method (TTD) processed with Ca(OH)2, and organic tortillas (ETD) processed with CaSO4. There were no differences in the force to fracture femurs of rats fed TTD (10.66) and ETD (11.27 N), being significantly different from COMTD (5.66 N). Micrographs showed pronounced cavities in femurs of RCD-fed rats and to a lesser extent than those fed COMTD. More compact and healthier bones were shown in femurs of rats fed ETD and TTD. Ecological process provided the same properties of femurs from rats fed with traditional tortillas, with the advantage of being an ecofriendly process. http://pubs.sciepub.com/jfnr/11/4/7/jfnr-11-4-7.pdf corn tortilla calcium rat femur