MESQUITE, CAROB, AND HONEY LOCUST BEANS. 
17 
Jaffa and Albro reported the presence of 1 per cent of starch in 
carob pods, but none in the seeds. Only traces of tannin were found 
in the pods. While the carob pods, on an average, are much higher 
in total sugar and a great deal lower in crude fiber than the honey 
locust, the whole beans are deficient in crude protein. In fact, 
the whole fruit of the carob contains only from one- third to one- 
half as much crude protein as either the honey locust or the mesquite. 
SUMMARY. 
Mesquite beans, which grow over large areas in the southwestern 
part of the United States, in the West Indies, in Hawaii, in South 
Africa, and in India, should have some economic value. 
Meal made from the entire bean may serve as an emergency or 
supplementary food for stock. Authorities in general agree that the 
fruit of the mesquite is a valuable feedingstuff when sound, but that 
it may be harmful to stock if it has been subjected to soaking. A 
more complete utilization may be made of the beans if they are 
separated into two distinct products — the sugar-bearing pericarp 
and the protein-bearing seeds. Such a separation can be effected 
only when the material is kept perfectly dry during the entire process. 
Sucrose was prepared from the pods of the mesquite which are 
rich in nonreducing sugar. The seed kernels were exceptionally 
rich in protein and the seed coats contained an unusually high 
proportion of pentosans, galactans, and other carbohydrates. 
The seeds of the honey locust contain less protein than the mesquite 
seeds, but the whole fruit contains more protein and less crude fiber 
than the whole mesquite beans. 
The carob, another closely related plant, growing in the citrus- 
fruit belts of the United States, is also used in the manufacture of 
stock foods. Carob pods contain more sugar and much less crude 
fiber than honey locust pods. The whole fruit, however, contains 
only from one-third to one-half as much crude protein as either the 
honey locust or the mesquite. 
