An ancient and nutritious crop, carob is the legume fruit of the broad-leaf evergreen tree Ceratonia siliqua L. It is used to produce a range of goods, including flour, cereals, chocolate substitutes, syrup, gum base, animal feed, medicines and ethanol. The powder "cocoa" form has fewer calories than chocolate and does not contain the stimulants caffeine and theobromine found in most chocolate products. This, paired with carob's high nutritional value, makes it a healthy alternative for chocolaty snacking.
The Plant
The carob tree is native to the eastern Mediterranean and Middle East, where it has been cultivated for thousands of years. Around the world, it has become a successful crop in a few specific regions where warm subtropical climates exist and annual rainfall is at least 15 inches. In the United States, this includes areas of Southern Florida, the Gulf States, New Mexico, Arizona and Southern California.
Properties
A member of the pea family, carob is also known as Locust Bean, St. John's Bread and Sugar Pods. The pod consists of approximately 90% pulp and 10% seed. The seeds are composed of an antioxidant-rich shell, the endosperm and the embryo or germ. The main component of the endosperm is galactomannan carob bean gum, a polysaccaride similar to guar gum and a useful stabilizing and thickening agent.
Carob Pulp
Carob pulp is processed into flour that is similar to cocoa powder. This can be added to cold or heated milk for drinking, combined with wheat flour for making bread or pancakes, or made into confections. When coarsely ground and boiled in water, the pulp makes a thick, honey-like syrup.
Carob Seed
Carob bean gum is extracted from the seeds and used commercially as a stabilizer and thickener in food products such as baked goods, ice cream, salad dressings, sauces, cheese, salami, bologna, canned meats and fish, jelly and mustard. The leftover seed residue can be made into a starch and sugar-free flour that is high in protein and therefore useful for producing low-glycemic foods for people with diabetes.
Nutritional Values
Carob pulp nutrition is comparable to that of other cereal grains, like oats and barley. Its composition is approximately 50 percent sugars -- specifically sucrose, glucose, fructose and maltose -- 7 percent proteins and small amounts of minerals and vitamins. Minerals include potassium, calcium, magnesium, sodium, copper, iron, manganese and zinc. Even though carob contains proteins, it is not typically considered a protein source. This is because it also has a high tannin and fiber content, both of which inhibit digestion of the proteins.
References
- Journal of Food Science; "Caffeine and Theobromine Levels in Cocoa and Carob Products"; Winston J. Craig and Thuy T. Nguyen; 1984
- Rocky Mountain Research Station: Ceratonia Siliqua L.
- Purdue University: Carob
- Bioversity International: Carob Tree Ceratonia Siliqua L.
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