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Nutrition and Food Science
Purpose The purpose of this study was to development of a new chocolate-flavored powdered food supplement enriched with mesquite pod flour, oak extract and agave fructans, with proper sensory characteristics as well as its physicochemical and glycemic quality. Design/methodology/approach A powdered shake was formulated using experimental design (23)
José Alberto Gallegos-Infante
exaly +2 more sources
Purpose The purpose of this study was to development of a new chocolate-flavored powdered food supplement enriched with mesquite pod flour, oak extract and agave fructans, with proper sensory characteristics as well as its physicochemical and glycemic quality. Design/methodology/approach A powdered shake was formulated using experimental design (23)
José Alberto Gallegos-Infante
exaly +2 more sources
CHAPTER FOUR. A Flour Blooms: Esperanza and the Magical Mesquite Tortillas
2012exaly +2 more sources
Journal of Food Measurement and Characterization, 2020
In this study, the protein quality of dehulled-defatted African mesquite bean (Prosopis africana) flour and protein isolates obtained using micellization and isoelectric precipitation methods were investigated. The dominant amino acids in the dehulled-defatted Prosopis africana flour and protein isolates included aspartic acid, glutamic acid, leucine ...
Kolawole O. Falade, Sarafa A. Akeem
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In this study, the protein quality of dehulled-defatted African mesquite bean (Prosopis africana) flour and protein isolates obtained using micellization and isoelectric precipitation methods were investigated. The dominant amino acids in the dehulled-defatted Prosopis africana flour and protein isolates included aspartic acid, glutamic acid, leucine ...
Kolawole O. Falade, Sarafa A. Akeem
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Journal of Food Processing and Preservation, 1988
Mesquite pods (Prosopis spp) from two species of mesquite trees were industrially processed by toasting, grinding and screening to produce three fractions (large, intermediate and fine). The fine (−100 mesh) flour was enriched in protein and reduced in fiber compared to the other fractions and the starting material.
F. R. DEL VALLE +3 more
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Mesquite pods (Prosopis spp) from two species of mesquite trees were industrially processed by toasting, grinding and screening to produce three fractions (large, intermediate and fine). The fine (−100 mesh) flour was enriched in protein and reduced in fiber compared to the other fractions and the starting material.
F. R. DEL VALLE +3 more
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Processing, Nutritional Evaluation, and Utilization of Whole Mesquite Flour ( Prosopis laevigata )
Journal of Food Science, 2006ABSTRACT: Basic crops such as wheat and maize are not cultivated easily in the central highlands of Mexico, but pods of mesquite ( Prosopis laevigata ), a N 2 −fixing plant that dominates the vegetation, could be used as an ...
A. P. Barba De La Rosa +3 more
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Tropical Animal Health and Production, 2021
The objective of this study was to evaluate the potential of mesquite bean flour (Prosopis juliflora) as an energy ingredient in extruded diets for juvenile Nile tilapia (Oreochromis niloticus). Two experiments were carried out: the first consisted of a study to evaluate the chemical composition and digestibility of the energy and nutrients of MBF; the
Anderson Miranda de Souza +5 more
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The objective of this study was to evaluate the potential of mesquite bean flour (Prosopis juliflora) as an energy ingredient in extruded diets for juvenile Nile tilapia (Oreochromis niloticus). Two experiments were carried out: the first consisted of a study to evaluate the chemical composition and digestibility of the energy and nutrients of MBF; the
Anderson Miranda de Souza +5 more
openaire +2 more sources
Journal of Food Measurement and Characterization, 2020
The physicochemical, in vitro protein digestibility and thermal properties of dehulled (DPAF) and dehulled–defatted (DDPAF) African mesquite bean (Prosopis africana) flours and protein isolates produced by micellization and isoelectric precipitation were evaluated.
Kolawole O. Falade, Sarafa A. Akeem
openaire +1 more source
The physicochemical, in vitro protein digestibility and thermal properties of dehulled (DPAF) and dehulled–defatted (DDPAF) African mesquite bean (Prosopis africana) flours and protein isolates produced by micellization and isoelectric precipitation were evaluated.
Kolawole O. Falade, Sarafa A. Akeem
openaire +1 more source
Food Reviews International, 2013
Flour from the mesocarp of pods of the tree legume known as mesquite (Prosopis spp.) in North America or algarrobo in South America was one of the most important food staples for desert people. Contemporary milling techniques produce a flour similar to that of indigenous peoples that is about 40% sucrose, 25% dietary fiber, and that has a variety of ...
Peter Felker, Gary Takeoka, Lan Dao
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Flour from the mesocarp of pods of the tree legume known as mesquite (Prosopis spp.) in North America or algarrobo in South America was one of the most important food staples for desert people. Contemporary milling techniques produce a flour similar to that of indigenous peoples that is about 40% sucrose, 25% dietary fiber, and that has a variety of ...
Peter Felker, Gary Takeoka, Lan Dao
openaire +1 more source
Study of mesquite grain flour ( Prosopis juliflora Sw.
Atacy Maciel Cavalcante +9 more
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