Several years ago I collected fruits and cladodes of the cactus Opuntia boldinghii Britton & Rose in a population far away from my home and a laboratory where I worked, in order to carry out some researches; I will comment on some that I published.
Wow. I am going to dig in and see what you derived from your experiments.
Subsequently, I used the flour to partially substitute wheat flour (10, 15, and 20 %) to formulate mixtures and then to elaborate cupcakes; the dessert with 10 % substitution was the preferred one.
What kind of flour did you substitute with the wheat flour, sir? Was it the original flour of cladodes or the one you worked on?
I got motivated and decided to try to propagate them vegetatively in a natural way; after approximately 100 days, 2 new individuals of the cactus species were already formed. I also published the follow-up of the propagation.
This is was really brave of you. I apologize that you lost the whole thing to the fire. But I a happy that it sprouted back again
Thank you for sharing this with us
Good point @edystringz. I substituted both flours, and the non-hydrolyzed (10 %), in the attributes evaluated sensorially, showed higher preference (excepting the control).