Composition and potential uses of mesquite pods (Prosopis pallida L): Comparison with carob pods (Ceratonia siliqua L)

Authors

  • Laura Bravo,

    1. Instituto del Frío (CSIC), Departamento de Nutrición y Metabolismo, Ciudad Universitaria, 28040 - Madrid, Spain
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  • Nora Grades,

    1. Facultad de Ingeniería. Universidad de Piura, Apartado 353, Piura, Peru
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  • Fulgencio Saura-Calixto

    Corresponding author
    1. Instituto del Frío (CSIC), Departamento de Nutrición y Metabolismo, Ciudad Universitaria, 28040 - Madrid, Spain
    • Instituto del Frío (CSIC), Departamento de Nutrición y Metabolismo, Ciudad Universitaria, 28040 - Madrid, Spain
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Abstract

The composition of mesquite pods (Prosopis pallida L) (PP), a legume cultivated in the large desert areas of Peru, was studied. These fruits have at the present time very little practical or commercial use. Taking into account the morphological and compositional similarities to Mediterranean carob pods (Ceratonia siliqua L) (CS), which are widely used in the food industry, some applications of PP are considered. PP shows better nutritional properties than CS, mainly owing to its lower polyphenolic content and higher protein digestibility.

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