Acceptability of mesquite as a flavoring agent among Native Americans in Arizona

Rick Hall, Jeffrey S. Hampl, Julie V. Stanton, Woodrow C. Monte

Research output: Contribution to journalReview article

1 Scopus citations

Abstract

Mesquite (Prosopis sp.) is a fast-growing tree that produces abundant amounts of pods. Although these pods were once part of the diet of Southwest Native Americans, little is known today regarding the acceptability of mesquite flour. We standardized a recipe using mesquite flour with a commercially available ready-to-eat cereal product and tested the acceptance of the product with Native American participants (n=84). Participants were asked to complete a food acceptability survey and a food action rating survey to determine taste sensory perception and expected frequency of consumption. Although participants were significantly more likely (P = 0.008) to prefer the cereal without mesquite than with the mesquite added, participants reported favorable acceptability with the cereal, both with and without mesquite flour added. The results of the FACT food frequency survey were positive for both the product with mesquite added and without, with no significant difference (P = 0.07) between the two. These data support the potential for mesquite to be reincorporated as an acceptable ingredient in modern diets of Native Americans.

Original languageEnglish (US)
Pages (from-to)269-275
Number of pages7
JournalJournal of Sensory Studies
Volume18
Issue number4
DOIs
StatePublished - Aug 2003

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ASJC Scopus subject areas

  • Food Science
  • Sensory Systems

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