Chemical and nutritional properties of different fractions of Prosopis alba pods and seeds
作者： Leonardo Sciammaro , Cristina Ferrero , Maria Cecilia Puppo
DOI: 10.1007/S11694-015-9282-Z
关键词:
摘要: The objective of this work was to study chemical and nutritional aspects different fractions Prosopis alba. Flours from whole pod, pericarp (pulp) seeds were obtained. Polyphenols mainly located in pulp but antioxidant activity higher pod flour seeds. In seeds, the fraction with highest polyphenols seed coat or testa. Protein content (5.81 %) than (3.52 %), presenting an appreciable amount 33.6 %. These proteins composed by monomer subunits 85, 67, 38, 16 14 kDa no prolamins anti-tryptic detected. P. alba flours presented high soluble sugars, sucrose, also insoluble dietary fiber. major mineral potassium. due contribution contained calcium, magnesium, iron zinc, all indispensable minerals for human nutrition. Therefore, flours, containing constitute ingredients bakery gluten free products.
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