Physicochemical, Mechanical, and Structural Properties of the Femur from Rats Fed with Corn Tortillas (Zea mays L.) Prepared with Calcium Sulfate

Ma. Guadalupe Garnica-Romo¹, Diana Cecilia Maya-Cortés^{2, 3}, Juan de Dios Figueroa Cárdenas⁴, José Juan Véles-Medina⁴, Rafael Zamora-Vega³ and Héctor Eduardo Martínez-Flores^3,

¹Facultad de Ingeniería Civil. Universidad Michoacana de San Nicolás de Hidalgo.Santiago Tapia 403. Col. Centro, C.P. 58000. Morelia, Mich., México

²Student of the Programa Institucional de Maestría en Ciencias Biológicas. Universidad Michoacana de San Nicolás de Hidalgo. Morelia, Mich., México

³Facultad de Químico Farmacobiología. Universidad Michoacana de San Nicolás de Hidalgo.Tzintzuntzan 173. Col. Matamoros. C.P. 58240. Morelia, Mich., México

⁴Centro de Investigación y de Estudios Avanzados del I.P.N., Unidad Querétaro, Libramiento Norponiente No. 2000, Fracc. Real de Juriquilla, C.P. 76230, Querétaro, Qro., México

Cite this paper:
Ma. Guadalupe Garnica-Romo, Diana Cecilia Maya-Cortés, Juan de Dios Figueroa Cárdenas, José Juan Véles-Medina, Rafael Zamora-Vega and Héctor Eduardo Martínez-Flores. Physicochemical, Mechanical, and Structural Properties of the Femur from Rats Fed with Corn Tortillas (Zea mays L.) Prepared with Calcium Sulfate. Journal of Food and Nutrition Research. 2023; 11(4):325-332. doi: 10.12691/jfnr-11-4-7

Abstract

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.

Keywords:
corn tortilla calcium rat femur

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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