Nutritional Characterization of Prosopis laevigata Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components [PDF]
Foods, 2018 Mesquite (Prosopis laevigata) is a legume tree widely distributed in Aridoamerica. The mature fruit of this legume is a pod, which is currently underutilized and has high nutritional potential.
Roberto Gutierrez Dorado +2 more
exaly +8 more sources
Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking [PDF]
Foods, 2020 Although the nutritional profile, bioactivities, and uses of mesquite pod flour from various Prosopis species have been studied, limited research has been conducted on Prosopis pallida (Humb, & Bonpl. Ex Willd.) Kunth mesquite flour.
Ursula Gonzales-Barron +10 more
doaj +10 more sources
Mesquite (Prosopis juliflora) grain flour: New ingredient with bioactive, nutritional and physical-chemical properties for food applications [PDF]
Future Foods, 2022 Mesquite (Prosopis juliflora) is a pod found in the semiarid Northeast region of Brazil. It is widely used as livestock feed and its by-product (the grain) has potential for human food.
Turola-Barbi R C +2 more
exaly +5 more sources
Muffin-Type Bakery Product Based on Mexican Mesquite (Prosopis spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties [PDF]
Foods, 2023 In this research, muffin-type bakery products were developed based on wheat flour (WF) and mesquite flour (MF) in the following proportions: WFMF 90:10, WFMF 75:25, and WFMF 50:50.
María Elizabeth Alemán-Huerta +7 more
doaj +5 more sources
Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread [PDF]
Foods, 2021 In this study, proximal composition, mineral analysis, polyphenolic compounds identification, and antioxidant and functional activities were determined in green bean (GBF), mesquite (MF), and pea (PF) flours.
Adriana Carolina Flores Gallegos +2 more
exaly +7 more sources
Physicochemical, Textural, and Sensory Properties of Cookies Formulated with Canola Oil-Based Oleogels and Mesquite Flour [PDF]
FoodsThe reformulation of cookies using alternative flours and structured lipid systems represents a promising strategy for improving their nutritional profile.
Katherine Meirama-Ross +8 more
doaj +4 more sources
Influence of Wheat-Mesquite (Prosopis L.) Composite Flour on Dough Rheology and Quality of Bread
Acta Universitatis Cibiniensis. Series E: Food Technology, 2022 The purpose of this study was to evaluate the effect of wheat-mesquite composite flour on the rheology of dough and the quality of bread. The farinographic analysis showed a decrease in the development time and stability of the dough with an increase in ...
Korus Jarosław +3 more
doaj +4 more sources
Analysis of Mesquite (Prosopis juliflora) Protein Concentrate for Possible Use as Supplementary Protein [PDF]
International Journal of Food Science, 2022 Vulnerable populations in developing countries need new protein sources, such as protein concentrates from accessible sources at low economic costs. The main objective of this study was at evaluating the nutritional quality of the protein concentrate of ...
José Jaimes-Morales +2 more
doaj +3 more sources
Nutritional quality and staling of wheat bread partially replaced with Peruvian mesquite (Prosopis pallida) flour [PDF]
Food Research International, 2020 The objective of this study was to evaluate the effect of partially replacing two types of wheat flour (low ash content [type 55] and high ash content [type 65]) with Peruvian Prosopis pallida (mesquite) pod flour (0, 5, 10, 15%) on the nutritional quality and staling of composite breads.
V A P Cadavez +2 more
exaly +6 more sources
Aquaculture ReportsThis study evaluated the potential of mesquite seed flour (Prosopis laevigata) as an alternative to fishmeal (FM) in the diets of common carp fingerlings (Cyprinus carpio).
Jesus Hernández-Pérez +2 more
exaly +4 more sources