Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume
Prospects for Economic Development in Arid Lands
- 1st Edition - December 9, 2021
- Imprint: Academic Press
- Editors: Maria Cecilia Puppo, Peter Felker
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 3 3 2 0 - 7
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 3 6 3 2 - 1
Prosopis describes the enormous historical importance of these trees as a human food source and reviews the contemporary food science of the fruit derived from these trees. As… Read more
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Prosopis describes the enormous historical importance of these trees as a human food source and reviews the contemporary food science of the fruit derived from these trees. As well, this treatise reviews the native genetic resources of this genus on 4 continents and classical genetic and horticultural techniques that could help stabilize the environment and alleviate human suffering on some of the world’s most destitute agro-ecosystems. This book is an essential read for researchers interested in forestry and plant science, environmental science, and functional foods.
The legume family (Fabaceae) contains many genera and species that through their nitrogen fixing process provide high protein food and feed for humans and animals. As evidenced by its presence in Death Valley, California, which holds the record for the highest temperatures in the world, these types of plants can thrive in extreme environments.
- Edited by the world’s leading experts on Prospis species with globally recognized contributors
- Covers the different perspectives surrounding the advantages and disadvantages of planting different Prosopis species
- Discusses the applications of Prosopis species, including how the fruits of this tree can be used as a raw food material
1. Prosopis: An empowering forest resource in the service of science for humanity
Felker Peter and Puppo M.C.
2. Arid zones, soil carbon, nitrogen fixing trees, ecosystem instability, economic volatility and political turbulence
Felker Peter
3. Role of prosopis in reclamation of salt affected soils and soil fertility improvement
Singh Gurbachan
4. Prosopis as a weed. Causes and mediation techniques for weed control in developing countries
Felker Peter
5. Management and Control of the invasive Prosopis juliflora tree species in Africa with a focus on Kenya
Choge Simon Kosgei and Purity Rima Mbaabu
6. The Evolution of Prosopis Management in Haiti
Tarter Andrew
7. Prosopis in the history of the coast of Peru
Beresford-Jones D.G.
8. Ethnobotany of Prosopis spp., past evidence of the fruit use and experimental archaeology applied to the interpretation of ancient food processing
Capparelli Aylen
9. Genetic improvement in Prosopis
Ewens Mauricio, Felker Peter and Paterson Andrew
10. Biotechnology and bioprospecting of Prosopis alpataco from Patagonia, Argentina
Boeri Patricia, Piñuel Lucrecia, Dalzotto Daniela, Barrio Daniel and Sharry Sandra
11. Utilization of Prosopis in the Horn of Africa - recent developments
Pasiecznik Nick, Livingston John, Shibeshi Amsale, Sadia Ahmed and Zeremariam Fre
12. Management, use and control of Prosopis in Yemen
Al-Nassiri Mohammed Saleh, Al-Mussali Mohamed, Bazara Muhssen and Felker Peter
13. Fine Wood, architectural components and furniture from Prosopis
Ruiz Agustín, Schimpf Rolando and Martínez Rolando
14. Paradigm shift in Prosopis juliflora use through community participation by developing value chain of value-added products from pods
Tewari J.C., Pareek Kamlesh, Pratibha Tewari, Sharma Anil, and Shiran K.
15. Food Safety issues and mitigation of Prosopis flour
Felker Peter and Xuetong Fan
16. Peruvian Prosopis pallida: its potential to provide human and livestock food for tropical arid lands of the world
Grados Nora, Cruz Gastón, Alban Luis and Felker Peter
17. Regional traditional foods from Prosopis spp. of the northwest of Argentina
Campos Nancy, Felker Peter and Puppo María Cecilia
18. Omic sciences for analysis of different Prosopis species
Picariello Gianluca, Sciammaro Leonardo, Puppo Maria Cecilia and Mamone Gianfranco
19. Prosopis alba mesocarp flour: a source of functional ingredients
Isla María Inés, Pérez Jorgelina, Cattáneo Florencia, Rodríguez Fabiola, Correa Uriburu Florencia, Zampini Iris
20. Prosopis alba seed flour: a source of bioactive phenolic and proteins
Isla María Inés, Cattáneo Florencia, Pérez Jorgelina, Rodríguez Fabiola, Correa Uriburu Florencia, Zampini Iris
21. Chemical and nutritional composition of Prosopis spp. seeds and pods
Sciammaro Leonardo, Quintero Ruiz Natalia, Ferrero Cristina, and Puppo María Cecilia
22. Galactomannans from different Prosopis species: extraction, characterization and applications
Busch Veronica, Rozycki Víctor and Buera María del Pilar
23. Genetic variation in flavor of Prosopis mesocarp flours
Takeoka Gary, Dao Lan and Felker Peter
24. Foods with Prosopis spp. flour: common and new baked products
Bigne Facundo, Sciammaro Leonardo, Conforti Paula, Salinas María Victoria, Ferrero Cristina and Puppo María Cecilia
25. "Aloja": a pre-Hispanic fermented beverage from Prosopis alba pods
Sciammaro Leonardo, Puppo María Cecilia, and Voget Claudio
- Edition: 1
- Published: December 9, 2021
- Imprint: Academic Press
- Language: English
MP
Maria Cecilia Puppo
She has experience in the characterization of food components, mainly in proteins and carbohydrates, and in the study of the physicochemical changes of these components during food processing for obtaining gels, emulsions and different food matrices. In more recent years, she has carried out an in-depth study of the main components present in the pod and seeds of the American carob bean from different Prosopis species, and the analysis of the performance of these flours in the physicochemical, sensory and nutritional quality of baked foods containing Prosopis flour as food ingredients.
Affiliations and expertise
Vice Director, CIDCA, Argentina; Professor; Department of Agricultural and Forestry Sciences, National University of La Plata (UNLP), Argentina; Principle Investigator of CONICET (the National Council of Scientific and Technical Research), ArgentinaPF
Peter Felker
He has dedicated his entire life to the investigation of the environmental conditions for the cultivation of Prosopis and the morphological and chemical characterization of the different fruits. In collaboration with Dr. Andrew Paterson of the Plant Mapping Laboratory at the University of Georgia he was also instrumental in getting the first genomic sequence of Prosopis.
Affiliations and expertise
World Leader in the study of different varieties of Prosopis, in Latin America (Argentina, Peru, among others), USA, India and AfricaRead Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume on ScienceDirect