The water sorption isotherms of nixmalized maize flour were determinated at three different temperatures (24, 30, 35 ° C) and water activity range of 0.074 to 0.970 by using the method of equilibrium cell (PEC). The sorption isotherms exhibited type II behavior. The BET, GAB and Henderson models were tested to fit the experimental data by using nonlinear regression analysis. The GAB and Henderson models satisfactorily described the sorption isotherms (mean relative error < 4.4%) The isosteric heat (Qs) and the entropy (ΔS), estimated as functions of the moisture content, decreased as the nixtamalized maize flour increased.