Nutritional, bioactive, and textural contribution of traditional totopos from the Zapotec culture of Mexico

Abstract This study characterizes the nutritional, bioactive, and textural composition of totopos , a traditional maize product from the Isthmus of Tehuantepec, Oaxaca, Mexico, prepared with the native Zapalote Chico landrace and baked in the comixcal , an ancestral oven. Proximate analysis showed low moisture levels (4.0–5.2%), which favor shelf stability and contribute to their characteristic texture. The mineral profile indicated notable contents of calcium (84.51–129.17 mg/100 g), phosphorus (205.88–260.68 mg/100 g), potassium (239.68–308.04 mg/100 g), and iron (2.13–3.01 mg/100 g). Protein ranged from 7.4 to 9.2%, while fat content remained minimal (< 0.1%). The mean phenolic content was 117-144 mg gallic acid equivalents per g dry solid (mg GAE/g ds ), and the mean antioxidant activity was 90-92 mg ascorbic acid equivalents per g dry solid (mg AAE/g ds ). Compared with common fried snacks, totopos present lower fat and energy values, positioning them as a healthier alternative. Additionally, theyprovides bioactive compounds beneficial to health. Textural tests showed repeted deformations and fractures in subsequent layers of the structure, indicating that crunchiness property predominates in the totopos. Their composition reflects both the effects of nixtamalization and local maize cultivation practices. The use of the comixcal illustrates the continuity of Zapotec culinary knowledge and underscores the cultural value of these products. Totopos thus represent a food with nutritional relevance and strong regional identity. Preserving their production may support dietary quality while helping protect indigenous food traditions.