Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking

Abstract

Although the nutritional profile, bioactivities, and uses of mesquite pod flour from various Prosopis species have been studied, limited research has been conducted on Prosopis pallida (Humb, & Bonpl. Ex Willd.) Kunth mesquite flour. This study aimed to characterize the nutritional quality and bioactive properties of P. pallida pod flour and to assess its technological performance in breadmaking as a partial replacer of white wheat flour. Peruvian P. pallida mesquite flour was found to have an appealing nutritional profile, with high contents of dietary fiber (29.6% dw) and protein (9.5% dw), and low contents of fat (1.0% dw) and carbohydrates (57.6% dw). It is a source of palmitic (12.6%), oleic (35.5%), and linoleic acids (45.8%), α-, β-, and γ- tocopherols, and contains phenolic compounds such as apigenin glycoside derivatives with proven antioxidant capacities. Extracts of P. pallida flour were also found to have antimicrobial and antifungal effects and did not show hepatoxicity. When formulated as a wheat flour replacer, increasing mesquite flour levels yield composite doughs of lower stickiness and extensibility, and composite breads of lower elasticity (p < 0.01). However, up to a level of 10%, mesquite flour significantly increases loaf volume, reduces crumb hardness, and produces a more uniform crumb of small size alveoli (p < 0.01). Considering the purpose of improving the nutritional and technological quality of wheat flour bread, the addition of P. pallida pod flour can be highly recommended.

Nutritional quality and staling of wheat bread partially replaced with Peruvian mesquite (Prosopis pallida) flour

“…Regarding fat, the higher the mesquite amount the lower the fat content, with 10 and 15% enriched bread showing significantly lower amounts. This was expected as the fat content of Peruvian mesquite flour is low (1.0 ± 0.1 g/100 g dw), as reported in our previous study (Gonzales-Barron et al, 2020).…”

“…A full two-factor design was employed, varying the replacement of wheat flour of either type 55 or 65 with mesquite flour (0, 5, 10 and 15% w/w), which produced a total of 8 treatments repeated twice. Previous research showed that up to a substitution level of 10%, the addition of Peruvian mesquite flour significantly increases loaf volume and produces a more uniform crumb aspect consisting of more alveoli of small size (Gonzales- Barron et al, 2020). For that reason, replacement levels higher than 15% were not tested in the present study.…”

“…Maltose, a soluble sugar found in bread due to the breakdown of starch by α-amylase, also showed a significant increase with the amount of mesquite flour. Total sugars of Peruvian mesquite flour were quantified at 18.3 ± 0.2 g/100 g dw in the previous study (Gonzales-Barron et al, 2020).…”

“…A recent broad study, carried out by the authors (Gonzales-Barron et al, 2020), characterised the nutritional quality and bioactive properties of P. pallida pod flour and its technological performance in breadmaking. Peruvian P. pallida flour was found to be a source of palmitic (12.6%), oleic (35.5%), and linoleic acids (45.8%), α-, β-, and γ-tocopherols; and to have high contents of dietary fiber (29.6% db) and protein (9.5% dw) and lower content of total sugars (18.3% dw) than the ones reported for P. alba flour (38.2% dw;Felker et al, 2003).…”

Uso del mezquite (Prosopis spp.) como recurso alimenticio

“…Además de su aporte nutricional debe destacarse el alto contenido de fibra dietética (principalmente fibra insoluble), así como su composición aminoacídica de las proteínas deja ver la presencia de importantes cantidades de aminoácidos esenciales, excepto (según la especie) de metionina, isoleucina y treonina(Ortiz 2019). Por otro lado, en el estudio realizado en árboles de P. laevigata, ubicados en la Cañada Oaxaqueña, específicamente en Teotitlán de Flores Magón, Oaxaca, se encontró que las vainas presentaron un alto contenido de humedad, grasa, ceniza y carbohidratos, al compararlo con los resultados para otros Prosopis descritosProkopiuk 2004;Barba de la Rosa et al, 2006; Ruiz, 2011;González-Barrón et al, 2020). No obstante, cabe señalar que los valores obtenidos en este estudio, presentan diferencias; lo anterior debido a las variedades de Prosopis, al estado de madurez de la vaina (vaina verde, vaina madura y vaina seca), el tratamiento aplicado a la vaina previo al secado, así como la fracción de la vaina (mesocarpio, endocarpio, pericarpio y semilla) utilizada para el estudio.Mesocarpio Endocarpio Semilla…”