Advisor(s)
Abstract(s)
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%), -, -, and
- 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 e ects 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.
Description
Keywords
Algarrobo flour Alternative flour Alveoli size Antimicrobial Antioxidant Breadmaking Cytotoxicity Dough rheology Nutritional quality Texture profile analysis
Pedagogical Context
Citation
Gonzales-Barron, Ursula; Dijkshoorn, Rody; Maloncy, Maikel; Finimundy, Tiane; Calhelha, Ricardo C.; Pereira, Carla; Stojković, Dejan; Soković, Marina; Ferreira, Isabel C.F.R.; Barros, Lillian; Cadavez, Vasco (2020). Nutritive and bioactive properties of mesquite (prosopis pallida) flour and its technological performance in breadmaking. Foods. ISSN 2304-8158. 9:5, p. 1-25