World production of commercial carob seeds is about 32,000 tonnes per year (Batlle & Tous, 1997). The seed is composed of the husk, the endosperm, which is the source of carob gum, and the germ. One benefit of carob seed gum (also called locust bean gum, LBG) is its ability to enhance the texture of foods and non-food products. Carob seed germ, obtained as a byproduct of the carob-producing industries, is exploited as a dietetic or as animal feed due to its protein content (> 50%) (Dakia et al., 2007). In addition to discussing the carob seed's technologic and nutritive values, this chapter aims to describe its medicinal or pharmacological properties in a comprehensive way.
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