Table 1.
Nutritional composition of Prosopis pallida flour derived from mature pod expressed in dry weight basis (mean ± SD).
| Nutritional Value | Fatty Acids 1 (%) | ||
|---|---|---|---|
| Moisture (g/100 g dw) | 3.5 ± 1 | C6:0 | 0.01 ± 0.001 |
| Ash (g/100 g dw) | 2.3 ± 0.1 | C8:0 | 0.02 ± 0.001 |
| Proteins (g/100 g dw) | 9.5 ± 0.1 | C11:0 | 0.04 ± 0.003 |
| Fat (g/100 g dw) | 1.0 ± 0.1 | C12:0 | 0.02 ± 0.001 |
| Carbohydrates (g/100 g dw) | 57.6 ± 0.1 | C14:0 | 0.07 ± 0.004 |
| Energy (kcal/100 g dw) | 388.3 ± 0.1 | C15:0 | 0.050 ± 0.004 |
| Dietary Fibre (g/100 g dw) | 29.6 ± 0.2 | C16:0 | 12.6 ± 0.2 |
| Insoluble | 26.3 ± 0.4 | C16:1 | 0.181 ± 0.004 |
| Soluble | 3.3 ± 0.2 | C17:0 | 0.16 ± 0.02 |
| Free Sugars (g/100 g dw) | C18:0 | 2.58 ± 0.04 | |
| Fructose | 0.59 ± 0.02 | C18:1n9c | 35.52 ± 0.07 |
| Glucose | 0.131 ± 0.004 | C18:2n6c | 45.8 ± 0.2 |
| Sucrose | 17.5 ± 0.2 | C18:3n3 | 1.67 ± 0.01 |
| Total Sugars | 18.3 ± 0.2 | C20:0 | 0.70 ± 0.02 |
| Tocopherols (g/100 g dw) | C20:1 | 0.31 ± 0.01 | |
| α-Tocopherol | 0.55 ± 0.01 | C20:2 | 0.17 ± 0.02 |
| δ-Tocopherol | 0.156 ± 0.004 | SFA | 16.3 ± 0.2 |
| γ-Tocopherol | 1.81 ± 0.01 | MUFA | 36.01 ± 0.07 |
| Total Tocopherols | 2.52 ± 0.01 | PUFA | 47.7 ± 0.3 |
1 Caproic acid (C6:0); Caprylic acid (C8:0); Undecanoic acid (C11:0); Dodecanoic acid (C12:0); myristoleic acid (C14:0); Pentadecanoic acid (C15:0); Palmitic acid (C16:0); Palmitoleic acid (C16:1); Heptadecanoic acid (C17:0); Stearic acid (C18:0); Oleic acid (C18:1n9); Linoleic acid (C18:2n6); α-Linolenic acid (C18:3n3); Arachidic acid (C20:0); Eicosenoic acid (C20:1); Eicosadienoic acid (C20:2). SFA-Saturated fatty acids; MUFA-Monounsaturated fatty acids; PUFA-Polyunsaturated fatty acids.