CHEMICAL CHARACTERISTICS OF MESQUITE BEANS (PROSOPIS-JULIFLORA (SW) DC), AND AMINO-ACID PROFILE A CONCENTRATE AND PROTEIN ISOLATE

The chemical composition of mesquite beans and the amino acid profile of a concentrate and of a protein isolate from the beans are reported. The beans (seeds) are rich in protein (35.8%), and poor in lipids (4.5%), soluble carbohydrates (6.8%) and fiber (6.1%). The yield of a protein concentrate (59.4% protein) was 70%. The protein isolate (91.8%) yield was low (24.5). A flour obtained from the beans after remotion of the seed coat was submitted to amino acid analysis. The threonine, sulfur amino acids and isoleucine contents are low. The mixture of bean flour and wheat bread flour (10:90) resulted in an improvement of the amino acid profile in relation to FAO/WHO-1973 standards. Urease activity of mesquite bean flour was 0,13 indicating that the thermal treatment applied was efficient to destroy protease inhibitors.