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 +2 more
exaly +5 more sources
Chemical and nutritional characterization of raw and thermal-treated flours of Mesquite (Prosopis laevigata) pods and their residual brans [PDF]
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 +6 more
doaj +3 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 [PDF]
MacromolSpaghetti 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 +8 more
doaj +3 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).
Arturo Cadena-Ramírez +2 more
exaly +4 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 +2 more
openaire +4 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 +5 more
doaj +2 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. +4 more
openaire +5 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 +2 more sources
Comparative analyses of the nutritional and antinutritional composition of pod flours from Neltuma spp. (Fabaceae, Caesalpinioideae) species from drylands of Mexico, Kenya and Tanzania [PDF]
Future FoodsIdentifying novel risk-resilient diets is urgent to address food insecurity and tackle global hunger and malnutrition. This study evaluated the suitability of mesquite (Neltuma spp.) pod flours as food staples for human nourishment and compared ...
Zinnia H. González-Carranza +11 more
doaj +3 more sources
Quantitative analysis of fatty acids in Prosopis laevigata flour [PDF]
Grasas y Aceites, 2019 Ripe mesquite pods are widely consumed by humans and animals in arid and semi-arid areas for their protein, carbohydrate, crude fiber and fat contents.
M. Cruz-Gracida +5 more
doaj +3 more sources