cotyledon and seed flour: nutritional, phytochemical, and techno-functional characterization and nutraceutic potential of polyphenolic enriched extract.

seed and cotyledon flours were prepared and characterized. Both flours showed high protein and fiber content, and low carbohydrate and fat content. The major storage proteins in flours were albumin and globulin.

Morphological, histological, chemical and functional characterization of Prosopis alba flours of different particle sizes.

Prosopis alba (algarrobo) flours are traditional food resources from Argentina. The aim of this work was to determine the effect of particle sizes of Prosopis flour on its chemical composition and functional properties. Flours were obtained by mechanical methods (F1 to F4, >840, 840 to 500, 500 to 149 and <149 µm, respectively).