Abstract
Mesquite pods (Prosopis spp) from two species of mesquite trees were industrially processed by toasting, grinding and screening to produce three fractions (large, intermediate and fine). The fine (−100 mesh) flour was enriched in protein and reduced in fiber compared to the other fractions and the starting material. The process was shown to be capable of producing industrial quantities of flour from pods of both Prosopis species. Of the processing conditions studied, toasting at 125°C for 40 min was found to result in a maximum yield of fines and maximum protein availability (measured by red flour beetle larva growth). The final product was a fine (−100 mesh) cream colored low cost flour with many potential applications in the food industry.
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