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DEVELOPMENT AND EVALUATION OF A PROCEDURE TO PRODUCE MESQUTTE (Prosopis spp) POD PROTEIN CONCENTRATE 1
Author(s) -
VALLE F.R. DEL,
MARCO E.,
BECKER R.,
SAUNDERS R.M.
Publication year - 1987
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1987.tb00049.x
Subject(s) - prosopis , point of delivery , grinding , fiber , fraction (chemistry) , chemistry , agronomy , pulp and paper industry , food science , botany , materials science , chromatography , biology , composite material , engineering
Four variations of a mechanical process for producing a mesquite (Prosopis spp.) pod protein concentrate were studied. All involved pin milling and dry sieving and one included toasting prior to grinding. Dry sieving concentrated the protein in the fine (−100 mesh) fraction. The process utilizing toasting gave maximum protein recovery and low fiber concentration in the fines. In vitro digestibilities of the coarse (+45 mesh) and intermediate (+100 mesh) fractions indicated their suitability for ruminant feeds.