Identification of commercial milling techniques to produce high sugar, high fiber, high protein, and high galactomannan gum fractions from Prosopis pods

• Published in: Forest ecology and management 1986-10, Vol.16 (1), p.169-179
• Main Authors: Saunders, R.M., Becker, R., Meyer, D., Del Valle, F.R., Marco, E., Torres, M.E.
• Format: Article
• Language: English
• Subjects: Agronomy. Soil science and plant productions; Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; General agronomy. Plant production; Generalities. Agricultural and farming systems. Agricultural development; Generalities. Production, biomass, yield. Quality; Research and development. New food products, dietetic foods and beverages
• ISSN: 0378-1127; 1872-7042
• DOI: 10.1016/0378-1127(86)90017-4

Prosopis velutina pods were milled into exo-mesocarp (55%), endocarp (25%), endosperm ‘splits’ (10%) and cotyledon (10%) fractions. These fractions had as their major components, respectively, sucrose (30–40%), fiber (35–45%), galactomannan (50–70%), and protein (56–63%). Each fraction showed potential for specific end uses in food systems. Similar results were obtained on Chilean species P. chilensis and P. tamarugo. The processes described have been used as a model for proposing a commercial process for quantities up to 1000 kg h −1 of pods. Pin-milling followed by particle size fractionation of raw, toasted, or extruded P. velutina pods yielded flours with compositions suitable for baked foods.