Mesquite pod flour (Prosopis laevigata): Physicochemical composition, amino acid profile, water and oil absorption capacity, hemagglutinins, phenols, and flavonoids

Legumes have been an essential part of the human diet for centuries and are a rich source of protein. However, their nutritional content can vary according to species and varieties. This study aimed to taxonomically identify and physicochemically characterize mesquite (Prosopis laevigata) pod flour. Proximate composition (fat: 5.25%. crude fiber: 4.52%. ash: 6.06%. carbohydrates: 71.01%) was analyzed using AOAC methods, while technological properties compacted density (65.0 ± 0.03 g/mL), water absorption capacity (3.5 ± 0.05 mL water/g sample) and oil absorption capacity (3.0 ± 0.07 mL oil/g sample) compared to wheat flour in proximate composition. Non-nutritive factors were quantified using specific assays: trypsin inhibitors (2.1 ± 0.3 TIU/mg), total phenols (1.8 ± 0.2 mg GAE/g) and flavonoids (0.9 ± 0.1 mg QE/g). Saponins (0.1%) and hemagglutinins (0.01 HU/mg) were absent. The amino acid profile analyzed by HPLC revealed higher essential amino acid content than wheat flour, particularly lysine (6.2 and 2.8 g/100 g protein). These results demonstrate that mesquite flour shares key technological properties with wheat flour, such as comparable water absorption capacity (3.5 vs 3.2 mL/g) and compacted density (65 vs 68 g/mL). Mesquite pod flour is a viable partial substitute in bakery products, enhancing nutritional value while maintaining functional performance.