aIESQUITE. CAROB. AXD HOXEY LOCUST BEAXS. 
Table 2. — Composition of entire mesquite fruit. 
pie 
No. 
Air-dry basis. 
Pod Seed 
Material analyzed. g£ g£ 
entire (bv 
epi- difEer- 
carp). ence). 
Re- 
*£f- Asn. t£t S Cnrfe free j£ cr S - 
ure - (crude (NX nDer " ex- s ^ s crose ' 
fat). 6.25). tract. *J£- 
29972 Mesquite bean meal 
from fruit of summer P. ct. 
crop (San Antonio, 
Tex.) 
3017S Mesquite bean meal 
from sun-dried fruit . 
of fall crop, not fully 
matured (San An- 
tonio, Tex.) 
30179 Mesquite bean meal 
from fully-matured 
fruit: otherwise like 
sample 3017>. 
32S69 Whole beans, fully 
matured, fall crop 
-an Antonio, Tex.)- 83. 4 
Whole beans, fully 
matured (Yuma, 
Ariz.) 79.5 
36453 Whole beans with large 
fleshv pods (Bard, 
Calif. .: ,. 
36454 Whole beans with pods 
fieshv than those 
of sample 36453 
. (Bard, Calif.) 
Average (7 sample 
P. ct. 
16.6 
20.5 
14.0 
U5.7 
P. ct. P. ct. P. ct. P. ct. P. ct. P. ct. P. ct. P. ct. 
6.9 4.5 1.9 11.6 23.9 51.2 0.04 20.6! 
5.6 
4.5 
12.2 20.7 54.4 None. 23.77 
5.6 4.6 2.3 13.0 21.9 52.6 0.02 19.11 
10.1 3.5 1.9 11.7 26.8 46.0 1.29 13.83 
5.5 4.2 1.9 11.9 29.7 46.8 1.68 16.07 
9.2 4.0 .9 9.5 18.4 58.0 2.43 31.03 
13.5 4.0 1.1 9.8 26.9 44.7 .96 17.70 
8.1 4.2 1.8 11.4 24.0 50.5 .92 20.31 
sam- 
ple 
No. 
Moisture-free basis . 
Material analyzed. 
Pod Seed 
por- por- 
tion tion A , 
(entire (by Asn - 
eni- differ- 
carp). ence). 
Ether Crude 
Nitro- 
f x \ P r .°- Crude in- 
fract tern 
(crude (N x 
fat). 6.25). 
fiber. 
free 
Re- 
duc- 
ing 
Su- 
" sugars crose. 
t e *- asin- 
tract ' vert. 
29972 Mp=quite bean meal from fruit 
of summer cro- 
tonio, Tex. ).... 
3017S Mesquite bean meal from sun- 
dried fruit of fall crop, not 
fully matured ( S an Antonio, 
. 
30179 Mesquite bean meal from fully- 
matured fruit; otherwise like 
sample 3017^ 
Whole beans, fully matured, 
fall crop (San Antonio, Tex.). 83.0 
36452 Whole beans, fully matured 
Yuma, Ariz.).... 79.9 
364-53 Whole beans with large fleshy 
pods (Bard, Calif.) 
36454 Whole beans with pods less 
fleshv than tho^e of sample 
'3 f Bard, Calif.) 
Average (7 samples) i 83. 8 
P. ct. P. ct. 
17.0 
20.1 
12.2 
15.4 
16.2 
P. ct. 
4.8 
P. ct. 
2.0 
P. ct. 
12.5 
2.8 12.! 
P. ct. 
25.7 
21.9 
P. ct. 
55.0 
3.9 
4.5 
4.4 
4.6 
4.6 
2.5 13.8 23.1 
2.1 13.0 29.8 
P. ct. 
0.04 
None. 
0.02 
51.2 1.44 
2.0 12.5 31.5 49.5 1.7S 
10.5 20.2 63.9 2.68 
1.3 
2.0 
11.3 
12.3 
31.1 
26.2 
51.7 
54.9 
1.11 
1.01 
P. ct. 
22.22 
25.18 
20.24 
15.38 
17.01 
34.17 
20.46 
1 Average results for four samples. 
of the whole sample. 
The proportion of pod material increases with the moisture content 
The average weight per whole bean was 3.9S9 grams when picked, 
and 3.054 grams when air dry with a moisture content of 10.1 per 
cent'. This means that the fruit ran approximately 114 beans to 
the pound when picked and 148 to the pound, air-dry. 
Table 3 gives the dimensions of representative whole beans, the 
number of seeds to the pod. and other data obtained from an exam- 
ination of 200 specimens of the sound mature fruit. Dimensions 
were recorded for only a few specimens. The separations into the 
morphological components were made by hand. 
