ABSTRACT
An international effort is being focused on means to exploit Prosopis pods as a food/feed resource. Pod processing methods have been developed to produce fractions rich in protein, galactomannan gum, sugar, fiber or protein-sugar. The sugar-rich fraction is useful in bakery goods, may be drum dried, or used as a fermentative substrate for ethanol production. The protein fraction has nutritional qualities and food applications similar to soy protein. The seed mucilage is a galactomannan with properties similar to guar gum. A high-protein/high-sugar flour can be separated from milled Prosopis pods and used in refined food applications. The pods may also be coarsely milled, mixed with other grains and extruded.
