Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking

Although the nutritional profile, bioactivities, and uses of mesquite pod flour from various <i>Prosopis</i> species have been studied, limited research has been conducted on <i>Prosopis pallida</i> (Humb, & Bonpl. Ex Willd.) Kunth mesquite flour. This study aimed to characterize the nutritional quality and bioactive properties of <i>P. pallida</i> pod flour and to assess its technological performance in breadmaking as a partial replacer of white wheat flour. Peruvian <i>P. pallida</i> mesquite flour was found to have an appealing nutritional profile, with high contents of dietary fiber (29.6% dw) and protein (9.5% dw), and low contents of fat (1.0% dw) and carbohydrates (57.6% dw). It is a source of palmitic (12.6%), oleic (35.5%), and linoleic acids (45.8%), α-, β-, and γ- tocopherols, and contains phenolic compounds such as apigenin glycoside derivatives with proven antioxidant capacities. Extracts of <i>P. pallida</i> flour were also found to have antimicrobial and antifungal effects and did not show hepatoxicity. When formulated as a wheat flour replacer, increasing mesquite flour levels yield composite doughs of lower stickiness and extensibility, and composite breads of lower elasticity (<i>p</i> < 0.01). However, up to a level of 10%, mesquite flour significantly increases loaf volume, reduces crumb hardness, and produces a more uniform crumb of small size alveoli (<i>p</i> < 0.01). Considering the purpose of improving the nutritional and technological quality of wheat flour bread, the addition of <i>P. pallida</i> pod flour can be highly recommended.