The Carob is the fruit of an evergreen (Ceratonia Siliqua L.)
cultivated in the Mediterranean area. The pulp represents 90% of the
fruit. It has a high content of sugars and tannins and low contents of
protein and fat. Carob powder or syrup is used as an ingredient in cakes
and cookies and chocolate substitute. Carob powder contained high
levels of carbohydrates (75.92%), (6.34% protein) and low level of fat
(1.99%). The crude fiber content recorded 7.30%. Carob powder was
rich source of Fe, Ca, Na, K, P and S as well as E, D, C, Niacin, B6 and
folic acid. Carob powder consisted of 11 phenolic compound. Pyrogallol,
catechol, chlorogenic and protocatechuic recorded the highest values,
while coumarin, cinnamic, ferulic, gallic acid and vanillic recorded the
least values of the phenolic compounds. Carob powder oil consisted of
17 fatty acids, but consisted mainly of four fatty acids namely: oleic,
linolic, palmitic and stearic acids recording 40.45%, 23.19%, 11.01%
and 3.08%, respectively. Carob powder is acclaimed ingredient with a
marked nutritional value due to its high dietary fiber and phenol
compounds. The soluble fibers exert a preventative role against heart
disease and lowering serum cholesterol.