"Mesquite (Prosopis juliflora, Prosopis pallida), traditional culinary uses, cultural background, and potential health benefits."

Abstract

"Leguminous plants known as Prosopis trees are frequently grown in arid, semiarid, tropical, and subtropical locations due to their amazing capacity to withstand harsh soil conditions. Compared to other legume plants, Prosopis species are still neglected despite their promise. Prosopis juliflora and Prosopis pallida are both referred to as ""Mesquite"" or ""Algarrobo"" in Peru. The purpose of this systematic literature review is to clarify the dietary benefits, culinary applications, and possible gastronomic uses of Prosopis species (Prosopis juliflora and Prosopis pallida). After conducting systematic research on Scopus, Embase, PubMed/Medline and Web of Science databases. We discovered that Mesquite has been used in a variety of industries, such as building, feeding (lowering the need for protein as an energy source), and medicine, but oddly, no clinical trials have been carried out. Most studies related to health benefits were concentrated on in vitro and in vivo evaluations. Furthermore, its remarkable nutritional makeup, due to its substantial fiber, protein, and polyphenol content, are being investigated as prospective partial replacements for wheat flour, boosting the nutritional profile of baked goods, drinks, and other food items. Further research is necessary due to the Prosopis species' to fully explore the gastronomic and nutritional potential of these neglected leguminous plants. Keywords: Mesquite; Prosopis juliflora, Prosopis pallida, Culinary Uses, Nutritional properties."