Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume. Prospects for Economic Development in Arid Lands

Table of Contents

1. Prosopis: An empowering forest resource in the service of science for humanity
2. Arid zones, soil carbon, nitrogen fixing trees, ecosystem instability, economic volatility and political turbulence
3. Role of prosopis in reclamation of salt affected soils and soil fertility improvement
4. Prosopis as a weed. Causes and mediation techniques for weed control in developing countries
5. Management and Control of the invasive Prosopis juliflora tree species in Africa with a focus on Kenya
6. The Evolution of Prosopis Management in Haiti
7. Prosopis in the history of the coast of Peru
8. Ethnobotany of Prosopis spp., past evidence of the fruit use and experimental archaeology applied to the interpretation of ancient food processing
9. Genetic improvement in Prosopis
10. Biotechnology and bioprospecting of Prosopis alpataco from Patagonia, Argentina
11. Utilization of Prosopis in the Horn of Africa recent developments
12. Management, use and control of Prosopis in Yemen
13. Fine Wood, architectural components and furniture from Prosopis
14. Paradigm shift in Prosopis juliflora use through community participation by developing value chain of value-added products from pods
15. Food Safety issues and mitigation of Prosopis flour
16. Peruvian Prosopis pallida: its potential to provide human and livestock food for tropical arid lands of the world
17. Regional traditional foods from Prosopis spp. of the northwest of Argentina
18. Omic sciences for analysis of different Prosopis species
19. Prosopis alba mesocarp flour: a source of functional ingredients
20. Prosopis alba seed flour: a source of bioactive phenolic and proteins
21. Chemical and nutritional composition of Prosopis spp. seeds and pods
22. Galactomannans from different Prosopis species: extraction, characterization and applications
23. Genetic variation in flavor of Prosopis mesocarp flours
24. Foods with Prosopis spp. flour: common and new baked products
25. "Aloja": a pre-Hispanic fermented beverage from Prosopis alba pods

Authors

Maria Cecilia Puppo 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), Argentina. 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. Peter Felker World Leader in the study of different varieties of Prosopis, in Latin America (Argentina, Peru, among others), USA, India and Africa. 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.