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

Abstract

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. laevigata was 44% mesocarp, 35% endocarp, and 21% exocarp. Sugars, including sucrose, glucose, fructose, and xylose, were important components of pods, reaching a total sugars content of 447 g/kg in mesocarp flour. Considering the FAO-recommended amino-acid scoring patterns for humans older than 3 years, high values of Lys and sulfur-containing amino acids were found in flours. Thermal treatment of flours increases significantly the phenolic compounds content and free-radical scavenging capacity, an effect associated with the generation of Maillard reaction products. Flours of mesquite pods are a good source of phenolic compounds, with significantly higher free-radical scavenging capacity than soybean and common bean.Caracterización química y nutrimental de harinas crudas y térmicamente tratadas de vainas de Mesquite (Prosopis laevigata) y sus salvados residuales RESUMEN Especies del genero Prosopis fueron alimento importante en Aridoamérica antes de la llegada de los Europeos. En el presente trabajo se describen las propiedades químicas y nutrimentales de vainas de Prosopis laevigata. La composición en peso de las vainas de P. laevigata fue de 21% exocarpio, 44% mesocarpio y 35% endocarpio. Azúcares, incluyendo sacarosa, glucosa, fructosa y xilosa, fueron importantes componentes de la vaina, alcanzando un contenido tota de azúcares de 447 g/kg en harina de mesocarpio. Considerando los valores de aminoácidos recomendados por la FAO para mayores de 3 años, altos valores de Lys y aminoácidos azufrados fueron encontrados en las harinas. El tratamiento térmico de las harinas incrementa significativamente el contenido de compuestos fenólicos y la capacidad captadora de radicales libres, un efecto asociado a la generación de productos de la reacción de Maillard. Las harinas de vaina de mezquite son una buena fuente de compuestos fenólicos, con una capacidad captadora de radicales libres más alta que las semillas de soya y frijol. ARTICLE HISTORY

Nutritional Characterization of Prosopis laevigata Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components

“…The amino acid content in raw flour was analyzed after hydrolysis with 6 N HCl, using a cation exchange separation column (LCA K06/Na, 4.6 × 150 mm; Sykam GmbH, Eresing, Germany) with ninhydrin postcolumn derivatization, in an amino acid analyzer (Sykam GmbH, Eresing, Germany) [ 15 ]. The same method was used for sulfur-containing amino acids, using performic acid oxidation before hydrolysis [ 17 ].…”

“…Seed flour of Prosopis alba showed high levels of proteins, minerals, fiber, and phenolic compounds, mainly flavones, with low content of total carbohydrates and fats [ 9 , 14 ]. Pod flour of Prosopis laevigata is a good source of lysine, sulfur-containing amino acids, and total phenolic compounds, with higher radical scavenging capacity than soybeans and common beans [ 15 ]. Thermal treatment of P. laevigata flours (for example in a baking process) increases the apparent total phenolic compound content and radical scavenging capacity, an effect associated with the generation of Maillard reaction products (MRPs) [ 15 ].…”

“…Pod flour of Prosopis laevigata is a good source of lysine, sulfur-containing amino acids, and total phenolic compounds, with higher radical scavenging capacity than soybeans and common beans [ 15 ]. Thermal treatment of P. laevigata flours (for example in a baking process) increases the apparent total phenolic compound content and radical scavenging capacity, an effect associated with the generation of Maillard reaction products (MRPs) [ 15 ]. In order to increase the description of the nutritional value of the Prosopis genera, and explore technological options for its processing, in the present work the seed flour of the specie P. laevigata, widely distributed in Aridoamerica, is described in its nutritional value, and the bioactive compounds content is analyzed in raw and extruded mesquite seed flour.…”

Prosopis Plant Chemical Composition and Pharmacological Attributes: Targeting Clinical Studies from Preclinical Evidence

“…For instance, thermal treatment of P. laevigata flours: mesocarp flour, seed flour and exocarp-seed flour increased the total phenolic contents (40%, 17%, and 58%, respectively) and free-radical scavenging capacities (35%, 15% and 80%, respectively) significantly compared to their raw flours. These increased values could be related to the formation of Maillard reaction products [121]. Díaz-Batalla et al also carried out another study on the effect of extrusion cooking on the bioactive components of P. laevigata flours.…”

“…For example, pods have been used to make fermented and non-fermented beverages, syrup, and flour. The functional properties of Prosopis pods have been elucidated and its potential use in functional foods formulation and food supplements suggested [120,121]. The extensive and prolonged use of Prosopis species as a food source suggests that it is not toxic for human consumption.…”