Mesquite (prosopis alba) flour: composition and use in breadmaking

SCIAMMARO, L. P.; BIGNE, F.; GIACOMINO, M. S.; PUPPO, M.C.; FERRERO, C.

Flour: Production, varieties and Nutrition

NOVA

Lugar: New York; Año: 2018; p. 259 - 272

Prosopis spp. (mesquite) are legume trees or shrubs that grow in semiarid zones of Africa, Asia and America, from the United States to Argentina. The fruit is a pod used in many ways: as cattle food, for preparing a typical fermented beverage (aloja), and as a versatile ingredient for human meals. Flours from the whole pod, pericarp and seeds of the widespread species Prosopis alba were analyzed. P. alba flours had a high content of soluble sugars (mainly sucrose) and also a high amount of total dietary fiber (23 g/100 g). The protein content was the highest in seeds (33.6 g/100 g), while the whole pod contained 5.81 g/100 g. The aminoacidic profile presented a high content of aspartic plus glutamic acids and also arginin, which makes this flour an adequate food ingredient for athletes because these amino acids help build muscle mass. The antioxidant activity (mainly related to polyphenol content) was higher in the whole pod and seeds. The whole pod flour contained potassium as the major mineral and also high amounts of calcium, magnesium, iron and zinc. For assessing the suitability of the whole pod flour for breadmaking, composite breads from wheat and P. alba flours were formulated at different replacement levels. Their technological characteristics and nutritional quality indicated that mesquite is suitable to be used as a bakery ingredient