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

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

Mesquite (Prosopis laevigata) is a legume tree widely distributed in Aridoamerica. The mature fruit of this legume is a pod, which is currently underutilized and has high nutritional potential. In the present work, mesquite seed flour is described in terms of its nutritional value, as well as the ef...

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Bibliographic Details
Main Authors: Luis Díaz-Batalla, Juan P. Hernández-Uribe, Roberto Gutiérrez-Dorado, Alejandro Téllez-Jurado, Javier Castro-Rosas, Rogelio Pérez-Cadena, Carlos A. Gómez-Aldapa
Format: Article
Language:English
Published: MDPI AG 2018-08-01
Series:Foods
Subjects:
mesquite
Prosopis laevigata
extrusion
phenolic compounds
radical scavenging capacity
apigenin
Online Access:http://www.mdpi.com/2304-8158/7/8/124

Internet

http://www.mdpi.com/2304-8158/7/8/124

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