Mesquite (Prosopis alba) Flour: Composition and Use in Breadmaking

Abstract

Prosopis spp (mesquite) is a legume tree growing in semiarid zones of America, from the United States to Argentina. The fruit is a pod used in many ways: as cattle food, for preparing a typical fermented beverage (aloja), and as a versatile ingredient for human meals. Flours from the whole pod, pericarp and seeds, from the wide spread species Prosopis alba were analyzed. Prosopis alba flours had high content of soluble sugars (mainly sucrose) and also a high amount of total dietary fiber (23%). Protein content was the highest in seeds (33.6%) while the whole pod contained 5.81%. Aminoacidic profile presented high content of aspartic plus glutamic acids and also arginin converting this flour in an adequate ingredient for athletes due to these aminoacids are important in the increase of muscular mass. Antioxidant activity (mainly related to polifenol content) was higher in the whole pod and seeds. The whole pod flour contained potassium as the major mineral and also high amounts of calcium, magnesium, iron and zinc. For assessing the aptitude of the whole pod flour for breadmaking composite breads from wheat and Prosopis alba flours were formulated at different levels of substitution. Technological characteristics and nutritional quality were evaluated showing the suitability of mesquite as a bakery ingredient.