Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume

Prospects for Economic Development in Arid Lands

Maria Cecilia Puppo, Peter Felker

• Publisher: Academic Press
• Year: 2021
• Print ISBN: 9780128233207
• eBook ISBN: 9780128236321
• Topic: Ciencias biológicas
• Subtopic: Biología

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

Table of contents

• Prosopis as a Heat-Tolerant Nitrogen-Fixing Desert Food Legume
• Cover
• Title Page
• Copyright
• Table of Contents
• Dedication
• Contributors
• Chapter 1 Prosopis: An empowering forest resource in the service of science for humanity
• Chapter 2 Arid zones, soil carbon, nitrogen-fixing trees, ecosystem instability, economic volatility, and political turbulence
• Introduction
• Chapter 3 Role of Prosopis in reclamation of salt-affected soils and soil fertility improvement
• Introduction
• Chapter 4 Prosopis as a weed. Causes and mediation techniques for weed control in developing countries
• Introduction
• Chapter 5 Management and control of the invasive Prosopis juliflora tree species in Africa with a focus on Kenya
• Chapter 6 The evolution of Prosopis management in Haiti
• Chapter 7 Prosopis in the history of the coast of Peru
• References
• Chapter 8 Ethnobotany of Prosopis spp., past evidence of the fruit use and experimental archaeology applied to the interpretation of ancient food processing
• Prosopis natural distribution and taxonomy
• Chapter 9 Genetic improvement in Prosopis
• Chapter 10 Biotechnology and bioprospecting of Prosopis alpataco from Patagonia, Argentina
• Introduction
• Chapter 11 Utilization of Prosopis juliflora in the Horn of Africa: Recent developments
• Introduction
• Chapter 12 Management, use, and control of Prosopis in Yemen
• Introduction
• Chapter 13 Fine wood, architectural components, and furniture from Prosopis
• Introduction
• Chapter 14 The paradigm shift in Prosopis juliflora use through community participation by developing value chain of value-added products from pods
• Introduction
• Chapter 15 Food safety issues and mitigation of Prosopis flour
• Introduction
• Chapter 16 Peruvian Prosopis pallida: Its potential to provide human and livestock food for tropical arid lands of the world
• Chapter 17 Regional traditional foods from Prosopis spp. of the northwest of Argentina
• Algorrobo: History, ecology, and food
• Chapter 18 Omic sciences for analysis of different Prosopis species
• “Omics” science for foods
• Chapter 19 Prosopis alba mesocarp flour: A source of functional ingredients
• Introduction
• Chapter 20 Prosopis alba seed flour: A source of bioactive phenolic and proteins
• Introduction
• Chapter 21 Chemical and nutritional composition of Prosopis spp. seeds and pods
• Introduction
• Chapter 22 Galactomannans from different Prosopis species: Extraction, characterization, and applications
• Introduction
• Chapter 23 Genetic variation in flavor of Prosopis mesocarp flours
• Chapter 24 Foods with Prosopis spp. flour: Common and new baked products
• Introduction
• Chapter 25 “Aloja”: A pre-Hispanic fermented beverage from Prosopis alba pods
• “Aloja”: The history