Processing, Nutritional Evaluation, and Utilization of Whole Mesquite Flour (Prosopis laevigata)

• Autores: Ana Paulina Barba de la Rosa, Juan Teodomiro Frías Hernández, V. Olalde-Portugal, J. González Castañeda
• Localización: Journal of food science, ISSN 0022-1147, Vol. 71, Nº 4, 2006
• Idioma: inglés
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• Resumen

  • Basic crops such as wheat and maize are not cultivated easily in the central highlands of Mexico, but pods of mesquite (Prosopis laevigata), a N2−fixing plant that dominates the vegetation, could be used as an additional food source. The physicochemical and functional properties and nutritional value of whole mesquite pod flour dried at 60 °C and 70 °C and muffins prepared with the mesquite flour were investigated. Drying temperature did not change the true protein concentration of the whole mesquite pod flour, that is, 97%. The digestibility for pod toasted at 70 °C was 78% compared to 77% at 60 °C, tannin content was 58% and 48% while trypsin inhibitor was 347 and 495 unit of inhibition (UI)/g sample, respectively. Functional characteristics of whole mesquite pod flour were similar to those of bean flour (Phaseolus vulgaris), and superior to those of whole wheat flour (Triticum sp). Mesquite proteins were high in tryptophan and histidine. Sensorial analysis scores for products made with whole mesquite flour were high. The results of this work suggested that whole mesquite pod flour could be used as a supplement for human consumption.