The carob tree is an evergreen tree, with abundant foliage, persistent and very dense. It can reach in favorable conditions a height of 7 to 10m and even 15 at 20 m in the east and a circumference at the base of the trunk of 2 at 3m. It is a xerophytic tree, persistent, its longevity is considerable, up to 200 ans.
Family : Legume (subfamily Caesalpiniaceae, Judas tree, carob tree, cassia, hiccups, February).
Origin : Saudi Arabia, Somalia, Asia, today responds throughout the Mediterranean. It is grown mainly in Sicily and Spain.
Bark : Brune, rough, its hard and reddish wood is very appreciated in cabinetmaking.
Carobs are pods, which are characterized by 10 at 30 cm in length about 1 ,5 at 3 cm in width, and are pendulous. First green, they turn dark brown when ripe.
Each carob weighs about fifteen grams and contains : The fleshy pulp consisting of 40 % sugar, 35 % starch ,7 % protein, and in smaller proportions, fats, tannin and mineral salts. 10 15 seeds : Hard carob seeds are regular enough to
have long served as a unit of weight.( I carry them ).
carob powder
It is obtained by drying, roasting and grinding the pods after stripping them of their seeds. The degree of roasting of carob alters its color and flavor. The higher it is, the darker the carob, the more it loses its flavor. It is used as a substitute for
cacao, chocolate making…….etc.
carob gum
It is extracted from the endosperm of the carob seed, widely used in the manufacture of ice cream, whose texture it improves, resistance over time and temperature , resistance to acidity while reducing the effects of water crystallization.
1-3-2The cotyledon. 1-3-3The integument. L’endosperme: It is also called split, it is the reserve tissue of the seed and it is, economically the most important part of the fruit.
The cotyledon : It is called the germ of the seed in which the germinative power resides., germ flour contains a high protein content close to 50 % and small amount of potassium phosphorus and some vitamin (B1, B2, D.) Carob sprouts are suitable for all types of livestock, to used up to 20% in poultry feed and as the best natural vegetable protein. The integument: it is the skin of the seed, it must be eliminated by chemical treatment and it collects with the solid waste
Locust bean gum is extracted from the endosperm of the carob seed. It forms a food reserve for the seeds and helps retain water in arid conditions..
Carob bean gum is a galactomannan which consists of a chain (1-4) of βD-mannopyranose with branch points in the positions 6 avec a- Dgalactopyranose.il y a environ 4 mannose residues for each galactose residue.
| Manufacture of carob seed flour, Khadija ABOULFATH Source : https://www.rapport-gratuit.com/ |
