On pages 86-91 of Dan Meyers pioneering PhD thesis on utilization of mesquite pods,  in taste panel tests he found that for both corn chip eaters and non corn chip eaters, addition of 10 and 20% mesquite flour to the chips significantly increased perceptions of flavor and aroma.

 A photo of corn chips with 15% mesquite is below. Several bags were taken to the Kerrville Folk Festival near Austin, Texas and the folks really loved them. They liked the slight sweet taste and a chocolaty like flavor.  They are not yet available commercially

Research trials at the Universidad de Cordoba in Argentina, found that 15% mesquite with Chia products greatly reduced the rancidity in the Chia products. This is probably due to the high anti oxidant polyphenols in the mesquite flour