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A plant-based diet is an important element to meet worldwide malnutrition and food sustainability. Legumes are an excellent source of protein, nutrients, fiber and active compounds, with a low carbon footprint. Several domesticated legume crops have been integrated into the food system, however, wild and underutilized legumes represent an opportunity to strengthen food diversity. In the present work, the nutritional properties of extruded seeds of the mesquite legume three Prosopis laevigata were studied, in order to describe the alimentary potential of this legume that grows in semiarid regions of America. The main components of mesquite seed were fiber (8 %) and protein (36 %). The amino acids analysis of the protein found that mesquite seed is rich in lysine and sulfur amino acids, with valine as the only limiting amino acid. Phenolic compound contents in raw and extruded seed were 6.68 and 6.46 mg GAE/g, respectively. DPPH radical scavenging capacity values in raw and extruded seed were 9.11 and 9.32 mg AAE/g, respectively. Apigenin was the only flavonoid found in mesquite seed (41.6 mg/kg) and was stable during the extrusion process. The expansion of mesquite seed during the extrusion process was null, due to the high protein and fiber content. An extruded diet formulated based on mesquite seed, with 18% protein, supports the nutritional requirements of mice in a similar way to a diet based on casein. After 4 months of a diet based on mesquite seed, mice presented statistically significantly lower atherogenic index than mice treated with a diet based on casein, suggesting that mesquite seed prevents dyslipidemia development in a mouse model. Prosopis laevigata seed is a valuable legume food with a high content of protein and active compounds. Extrusion processing of mesquite seed is a versatile technology for high-value food products development.

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