Mesquite (Prosopis juliflora (Sw.) D.C.) is a tropical tree legume fairly common in the semi-arid region of Brazil, which thrives in dry environments where other plants would hardly survive. Its seedpods can be made into flour, which is used in human food and other products such as honey, liqueur and a product similar to coffee. The major aim of this study was to characterize the physicochemical and microbiological composition of mesquite flour with a view to introducing it as a commercial raw material. The mesquite flour was analyzed to determine its water, ash, protein, lipids, total sugar, reducing sugar, total food fiber and tannin content. The minerals analyzed were calcium, phosphorous, magnesium, iron, zinc, sodium, potassium, manganese, silicon, aluminum and copper. The microbiological analysis focused on coliforms at 45 °C.g-1, Bacillus cereus.g -1, Salmonella sp..25 g-1 and molds and yeasts.g -1. The mesquite flour presented high levels of sugars (56.5 g.100 g -1), a moderate level of proteins (9.0 g.100 g -1) and low levels of lipids (2.1 g.100 g -1). As for mineral content, the results showed a prevalence of phosphorous (749 mg.100 g -1) and calcium (390 mg.100 g -1). The microbiological analysis showed results below the legal limits, allowing the product to be considered appropriate from a sanitary standpoint. It was therefore concluded that mesquite flour contains a high concentration of sugars as well as other nutrients such as minerals, which are important for human and animal development.
legume; nutritional value; microbiological safety
