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  • Title: Physical properties and composition of femurs of rat fed with diets based on corn tortillas made from different processes.
    Author: Martínez-Flores HE, Figueroa JD, Martínez-Bustos F, Gonzalez-Hernandez J, Rodriquez García ME, Baños López AM, Garnica-Romo MG.
    Journal: Int J Food Sci Nutr; 2002 Mar; 53(2):155-62. PubMed ID: 11939109.
    Abstract:
    In this study the effect of calcium absorption on some physical properties and composition of rat femurs was evaluated, comparing rats fed with raw whole corn (RC), tortillas made from extruded masa with 0.25% lime content (TEWL) and without lime (TE), and nixtamal tortillas (NT). The diets were formulated to contain the same amount of protein, oil, fiber, vitamins and minerals other than calcium. In all diets 0.20% calcium was added. At the end of the trials, the femurs were extracted, weighed and measured for ash, calcium and phosphorus content, some physical dimensions, and the crystallinity percentage. The femurs of rats fed with TEWL and NT were heavier, thicker, longer and had higher calcium content. On the other hand, the force required to break the femur of rats fed on ETWL and NT was 1.25 kg greater than that required to break the femurs of rats fed with RC. Higher crystallinity percentage values were observed in the femurs of the rats fed with NT (37.66%) and TEWL (36.98%) as compared to a 30.31% value obtained with the RC.
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