Chemical and nutritional composition of Prosopis spp. seeds and pods

Abstract

The main components such as polyphenols, lipids,proteins, sugars and dietary fiber were determined in the whole pod of Prosopisalba and nigra. The presence of these compounds in the pericarp or pulp and inthe different parts of the seeds were chemically characterized. Also mineralsand fatty acid composition of the different parts of the pods, was analyzed. Conditionsfor flour conservation through water activity-aw were determined andrelated to main flour chemical components.