Preparation of a mesquite (Prosopis spp.) pod enhanced protein reduced fiber fraction

Valle, F.R. del; Marco, E.; Becker, R.; Saunders, R.M.

Preparation of a mesquite (Prosopis spp.) pod enhanced protein reduced fiber fraction

1986

Valle, F.R. del | Marco, E. | Becker, R. | Saunders, R.M.

Raw, extruded (alone and a 50/50 blend with soybeans) or toasted mesquite (Prosopis spp.) pods were passed 1 and 4 times through an Alpine pin mill, and the resulting ground products separated into different sieve fractions. Protein concentration and recovery were maximum, and fiber content minimum, in the fines. Maximum protein concentration and recovery were obtained in both extrusion runs; of the remaining two runs, toasted pods gave higher protein recovery, but lower protein concentration in the fines, than raw pods.

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