Results 141 to 150 of about 2,594 (160)
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Food Chemistry, 2009
Mesquite (Prosopis spp.) are woody leguminous plants that belong to the family Leguminosae and grow in arid and semiarid regions of America, Africa and Asia. Prosopis spp. produce indehiscent fruit (pods) that can be milled to yield flour that is sold commercially and is used in pastries and baked goods. The major volatile constituent of mesquite flour
Gary R Takeoka +2 more
exaly +2 more sources
Mesquite (Prosopis spp.) are woody leguminous plants that belong to the family Leguminosae and grow in arid and semiarid regions of America, Africa and Asia. Prosopis spp. produce indehiscent fruit (pods) that can be milled to yield flour that is sold commercially and is used in pastries and baked goods. The major volatile constituent of mesquite flour
Gary R Takeoka +2 more
exaly +2 more sources
Tropical Animal Health and Production
The use of herbal medicine to treat various diseases is becoming increasingly important as an alternative therapy. Numerous plants have been traditionally used for different purposes, including antiparasitic in humans and animals. Diseases caused by gastrointestinal parasites in ruminants, especially by the nematode Haemonchus contortus, cause large ...
Aline Cristina Cazares-Solis +2 more
exaly +3 more sources
The use of herbal medicine to treat various diseases is becoming increasingly important as an alternative therapy. Numerous plants have been traditionally used for different purposes, including antiparasitic in humans and animals. Diseases caused by gastrointestinal parasites in ruminants, especially by the nematode Haemonchus contortus, cause large ...
Aline Cristina Cazares-Solis +2 more
exaly +3 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
openaire +1 more source
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
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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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
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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
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Mesquite (Prosopis alba) Flour: Composition and Use in Breadmaking
2019Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos.
Sciammaro, Leonardo Pablo +4 more
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