Results 11 to 20 of about 103,217 (136)

Plant-Based Repellency Against Tribolium castaneum for Preserving Mesquite Pod Flour as Livestock Feed

Agronomy
In arid and semi-arid regions, mesquite (Prosopis laevigata) pods represent a strategic feed resource for low-input livestock systems; however, the utilization of mesquite pod flour is severely limited by insect infestation during storage.
Itzel Celeste Romero-Soto, Irma Robles-Rodríguez, Lucero Aviles-Mejía, Rosa M. Camacho-Ruiz, Jorge A. Rodríguez, Ruben Espinosa-Salgado, Elba González-Aguayo, Cintya A. Segura-Trujillo, M. Angeles Camacho-Ruiz   +8 more
doaj   +3 more sources

Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a “panettone-like” bread. Applicability of part-baking technology [PDF]

LWT - Food Science and Technology, 2018
Abstract Mesquite flour is obtained by grinding the pods of Prosopis spp., a leguminous tree widely distributed in several American countries. This flour contains valuable nutritional and functional components (minerals, fiber) that can contribute to food enrichment. In the present work, mesquite flour (MF) (150–350 g/kg) was blended with wheat flour
Facundo Bigné, Maria Cecilia Puppo, Cristina Ferrero   +2 more
exaly   +4 more sources

The Use of Common Bean and Mesquite Pods Flours as Partial Substitute of Semolina, Impact of Their Proteins and Polysaccharides in the Physical, Chemical, and Microstructural Characteristics of Spaghetti Pasta

Macromol
Spaghetti pasta is a popular food; different ingredients than wheat have been explored to increase their nutritional value, the use of mesquite flour with pea protein remains unexplored.
Alejandro Pérez-Lozano, José-Alberto Gallegos-Infante, Manuel Humberto Chaírez-Ramírez, Nuria-Elizabeth Rocha-Guzmán, Martha Rocío Moreno-Jiménez, Luz-Araceli Ochoa-Martínez, Ignacio Villanueva Fierro, Verónica Loera Castañeda, Luis Medina-Torres   +8 more
doaj   +3 more sources

Diet based on Prosopis laevigata legume seed prevents dyslipidemia development in C57BL/6J mouse

Legume Science, 2022
Cardiovascular disease (CVD) burden represents a major challenge for health care systems worldwide. Dyslipidemia is an important factor that triggers the atherogenic process and CVD development.
Luis Díaz‐Batalla, Karina Aguilar Arteaga, Javier Castro‐Rosas, Reyna N. Falfán‐Cortés, Alejandro Téllez‐Jurado, Carlos A. Gómez‐Aldapa   +5 more
doaj   +2 more sources

Rheological and Microstructure Characterization of Composite Dough with Wheat and Mesquite (Prosopis spp) Flours [PDF]

International Journal of Food Properties, 2015
Fil: Bigne, Facundo. Provincia de Buenos Aires. Gobernacion. Comision de Investigaciones Cientificas. Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - La Plata.
Bigne, Facundo, Puppo, Maria Cecilia, Ferrero, Cristina   +2 more
openaire   +4 more sources

Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling

LWT - Food Science and Technology, 2016
Abstract Leguminous flours provide both nutritional and functional benefits when they are incorporated in a bread formula. Mesquite tree, (genus Prosopis ) is widespread in semiarid regions of America and its fruit contains a high proportion of sugars, minerals and fibre.
Facundo Bigné, Maria Cecilia Puppo, Cristina Ferrero   +2 more
exaly   +3 more sources

Physicochemical characterization of mesquite flours [PDF]

Proceedings of 21th International Drying Symposium, 2018
Ethnic foods are healthy products interesting for the new societies. Mesquite flour offers another option for making gluten-free recipes as part of a diet for people with celiac disease. The physicochemical properties of mesquite flours (Prosopis laevigata) were characterized.
Sandoval Torres, S., Reyes López, L., Méndez Lagunas, L., Rodríguez Ramírez, J., Barriada Bernal, G.   +4 more
openaire   +4 more sources

Chemical and nutritional characterization of raw and thermal-treated flours of Mesquite (Prosopis laevigata) pods and their residual brans

CyTA - Journal of Food, 2018
Species of the genus Prosopis were a major staple food in Aridoamerica before the arrival of Europeans. In the present work, chemical and nutritional properties of Prosopis laevigata pods were described. The composition in weight of pods of P.
Luis Díaz-Batalla, Juan P. Hernández-Uribe, Alma D. Román-Gutiérrez, Raquel Cariño-Cortés, Javier Castro-Rosas, Alejandro Téllez-Jurado, Carlos A. Gómez-Aldapa   +6 more
doaj   +2 more sources

Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (Prosopis alba) and Added with Transglutaminase [PDF]

Food and Bioprocess Technology, 2017
The incorporation of different flours into wheat bread may pursue different objectives, such as increasing the nutritional quality of the products or the recovery of flour with little use in the industry. The “mesquite flour” (MF) is rich in sugar, fiber, and protein and is an interesting additive to wheat flour in baking.
Bigne, Facundo, Romero, A., Ferrero, Cristina, Puppo, María Cecilia, Guerrero, A.   +4 more
openaire   +5 more sources

Chemical and Functional Properties of Pasting Producing from Plantain, Mesquite Seed Flours and Rice Bran

Asian Journal of Research in Agriculture and Forestry
The goal of the study was to see whether plantain flour could be blended with rice bran and mesquite flour to produce composite flour that might be included in the diet of some people with health issues. According to the findings, the chemical composition of the top-rated enriched composite flour showed 10.41 to 14.70 % moisture, 3.37 to 11.70 ...
Ernest Eguono Emojorho, Charles Chiedu Udeh, Maryann Nkemakonam Anene, Agnes Aphiar, Adaora Ngozi Nwosu, Titus Onucheojo Ochimana   +5 more
openaire   +2 more sources