Nutritive composition of green and ripe pods of honey mesquite (Prosopis glandulosa, fabaceae)

Harden, Margarette L.; Zolfaghari, Reza

doi:10.1007/bf02862796

Cited by 19 publications

(10 citation statements)

References 20 publications

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“…Similar flour yield have been reported previously for P. alba and P. pallida (Felker et al, 2003). The protein MF content reported here for P. laevigata (105 g/kg), is slightly higher than previous reported values for P. alba (Felker et al, 2003), P. glandulosa (Harden & Zolfaghari, 1988) and P. pallida (Felker et al, 2003) with 80, 70, and 100 g/kg, respectively. The protein content reported here for SF of P. laevigata (310 g/kg) is higher than previously reported values for P. Africana (Igwe et al, 2012) and similar to P. alba (Sciammaro et al, 2016), P. juliflora (Marangoni & Alli, 1988) and P. glandulosa (Harden & Zolfaghari, 1988).…”

Section: Proximate Compositionsupporting

confidence: 88%

“…The protein MF content reported here for P. laevigata (105 g/kg), is slightly higher than previous reported values for P. alba (Felker et al, 2003), P. glandulosa (Harden & Zolfaghari, 1988) and P. pallida (Felker et al, 2003) with 80, 70, and 100 g/kg, respectively. The protein content reported here for SF of P. laevigata (310 g/kg) is higher than previously reported values for P. Africana (Igwe et al, 2012) and similar to P. alba (Sciammaro et al, 2016), P. juliflora (Marangoni & Alli, 1988) and P. glandulosa (Harden & Zolfaghari, 1988). Similar whole pod flours (mesocarp-SF) protein content have been reported for P. chilensis (Astudillo et al, 2000), P. glandulosa (Harden & Zolfaghari, 1988), and P. tamarugo (Astudillo et al, 2000).…”

Section: Proximate Compositioncontrasting

confidence: 82%

“…The protein content reported here for SF of P. laevigata (310 g/kg) is higher than previously reported values for P. Africana (Igwe et al, 2012) and similar to P. alba (Sciammaro et al, 2016), P. juliflora (Marangoni & Alli, 1988) and P. glandulosa (Harden & Zolfaghari, 1988). Similar whole pod flours (mesocarp-SF) protein content have been reported for P. chilensis (Astudillo et al, 2000), P. glandulosa (Harden & Zolfaghari, 1988), and P. tamarugo (Astudillo et al, 2000). Using one-or two-stage milling process is possible to obtain MF = harina de mesocarpo; MSF = harina de semilla y mesocarpo; SF = harina de semilla; ExB = fibra de exocarpo; EnHCB = fibra de cubierta dura del endocarpo; SCB = fibra de cubierta de semilla; ExSCB = fibra de cubierta de semilla y exocarpo.…”

Section: Proximate Compositioncontrasting

confidence: 73%

“…The mature fruit of the genus Prosopis is an indehiscent pod conformed by an exocarp, a developed mesocarp, and a woody endocarp which protects the seed (Felker et al, 2013). Pods and pods fractions of Prosopis species have been described in their nutritional profile: P. africana (Igwe, Ojiako, Anugweje, Nwaogu, & Ujowundu, 2012), P. alba (Cattaneo et al, 2016;Felker, Grados, Cruz, & Prokopiuk, 2003;Sciammaro, Ferrero, & Puppo, 2016), P. chilensis (Astudillo, Schmeda-Hirschmann, Herrera, & Cortes, 2000), P. glandulosa (Harden & Zolfaghari, 1988), P juliflora (Marangoni & Alli, 1988), P. laevigata (Barba de la Rosa, Frias-Hernandez, Olalde-Portugal, & Gonzalez-Castañeda, 2006; Gallegos-Infante, Rocha-Guzman, Gonzalez-Laredo, & Garcia-Casas, 2013), P. nigra (Felker et al, 2003), P. ruscifolia (Bernardi, Sanchez, Freyre, & Osella, 2010), and P. tamarugo (Astudillo et al, 2000); active compounds content and in vitro biological activity: P. alba (Cardozo et al, 2010;Cattaneo et al, 2016;Perez et al, 2014;Sciammaro et al, 2016), P. chilensis (Astudillo et al, 2000;Briones-Labarca, Muñoz, & Maureira, 2011;Schmeda-Hirschmann et al, 2015), P. laevigata (Gallegos-Infante et al, 2013), P. nigra (Cardozo et al, 2010;Perez et al, 2014), P. ruscifolia (Bernardi et al, 2010), and P. tamarugo (Astudillo et al, 2000); and in vivo biological activity: P. glandulosa (George, Lochner, & Huisamen, 2011;Huisamen, George, Dietrich, & Genade, 2013). Nutritionally, pods of Prosopis species are gluten free (Bernardi et al, 2010;Felker et al, 2013) and rich in good quality protein (Barba de la Rosa et...…”

Section: Introductionmentioning

confidence: 99%

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

Díaz‐Batalla

Hernández‐Uribe

Román‐Gutiérrez

et al. 2018

CyTA - Journal of Food

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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

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Section: Proximate Compositionsupporting

confidence: 88%

Section: Proximate Compositioncontrasting

confidence: 82%

Section: Proximate Compositioncontrasting

confidence: 73%

Section: Introductionmentioning

confidence: 99%

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

Díaz‐Batalla

Hernández‐Uribe

Román‐Gutiérrez

et al. 2018

CyTA - Journal of Food

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“…However, these values are higher than those reported by Becker (1983) in Chan ar pericarp. On the other hand, oil contents are greater than the values found by Zolfaghari et al (1986) and Harden and Zolfaghari (1988) in Mesquite (Prosopis glandulosa) pods; whereas protein contents are in the range of those found in P. chilensis pods (Corfo, 1985;Ibrahim, 1988). Ash contents are essentially the same in both, fruits and seeds, and they are indicative of fair sources of minerals.…”

Section: Resultsmentioning

confidence: 68%

Compositional Studies of Seeds and Fruits from Two Varieties of Geoffroea decorticans

Maestri

Fortunato

Greppi

et al. 2001

Journal of Food Composition and Analysis

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Phenological changes in the nutritive value of honey mesquite leaves, pods, and flowers in the Chihuahuan Desert

Mayagoitia

Bailey

Estell

2020

Agrosystems Geosci & Env

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Honey mesquite [Prosopis glandulosa (Torr.) glandulosa] is a potential foraging resource in southwestern United States rangelands and in other semi‐arid rangelands. Yet, intake by ruminants is limited. We conducted an in vitro digestion experiment to assess phenological changes in nutrient value and relative digestibility of honey mesquite leaves, pods, and flowers throughout the 2012 growing season. Crude protein (CP) content of leaves decreased (P < .001) during the year, while acid detergent fiber (ADF) and neutral detergent fiber (NDF) increased (P < .05). Crude protein content of pods decreased (P = .009) over time, but we did not detect (P > .10) any phenological changes in ADF or NDF levels during the study. A cubic response was observed with in vitro gas production and Julian date for both leaves and pods (P ≤ .01). Gas production from leaves collected in spring and early summer were lower than during late summer and early fall. Gas production and nutrient content values suggest that concentration of secondary compounds of mesquite leaves may decrease in late summer. Gas production values of mesquite leaves were lowest in early and mid‐summer when CP levels were high and fiber levels were low. Mesquite flowers and pods can be valuable forage resources for cattle. Although mesquite leaves contain nutrients, secondary compounds likely limit intake, especially in late spring and early summer when the CP in mesquite leaves would be most beneficial because quality of herbaceous forages in southwestern United States rangelands at that time is usually low.

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Nutritive composition of green and ripe pods of honey mesquite (Prosopis glandulosa, fabaceae)

Cited by 19 publications

References 20 publications

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

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

Compositional Studies of Seeds and Fruits from Two Varieties of Geoffroea decorticans

Phenological changes in the nutritive value of honey mesquite leaves, pods, and flowers in the Chihuahuan Desert

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