Abstract
ABSTRACT Flour production through milling is an alternative for the cowpea processing, when the aim is to obtain a product with higher added value. The objective of this work was to determine the chemical composition, the granulometry, and evaluate the microbiological characteristics of whole-bean flours from five cowpea cultivars (BRS Cauamé, BRS Guariba, BRS Xiquexique, BRS Novaera and BRS Itaim). Cowpea beans were dried in a oven (Fanem, 320-SE) at 50 °C for 6 hours, milled in a cyclone-type rotor mill (Tecnal, TE-651/2) and, subsequently, in a pulverizer-type semi-industrial mill (Fritsch, Pulverisette 14) to obtain the flour. The flour centesimal composition, total energetic value, mineral content, granulometry, microbiological characteristics, and technological properties-flour water absorption and solubility in water-were analyzed. All analyzes were performed in triplicate and the results expressed in mean ± standard deviation. The means were compared by the Scott-Knott test (p ≤ 0.05). The flour centesimal composition presented (g per 100 g of flour): 7.13 to 10.33 of moisture, 2.06 to 3.65 of ashes, 1.53 g to 2.90 of lipids, 21.73 to 25.77 of proteins, and 58.08 to 64.02 of carbohydrate. The flours had on average 359.04 Kcal (100 g) and presented high iron, zinc, copper, manganese, phosphorus and magnesium contents. The whole-bean flours from the cultivars BRS Cauamé and BRS Xiquexique are sources of calcium. Regarding the microbiological characteristics, all flours are innocuous. The water absorption index were within 1.77 and 2.20 g g-1 and the water solubility index within 17 and 23%. All whole-bean flours had good nutritional, technological and microbiological characteristics, and thus potential for use in bakery products.
Highlights
Cowpea (Vigna unguiculata (L.) Walp.) is one of the main crops in the Northeast region of Brazil, especially in the states of Ceará and Piauí, where it is the main subsistence crop for rural populations, an important component of the population's diet, and an important generator of employment and income (MOUSINHO; ANDRADE JÚNIOR; FRIZZONE, 2008).Several cowpea cultivars have been developed through classical genetic improvement
The flour production by milling is an alternative for the cowpea processing (GOMES; REIS; SILVA, 2012)
Cowpea flour can be introduced to the diet of people of different age, by improving several food products, such as baked products, cookies and pasta, raising their protein quality (FROTA et al, 2010)
Summary
Several cowpea cultivars have been developed through classical genetic improvement. The development of the first cultivars in Brazil sought to increase grain yield, subsequently, resistance to diseases, and, currently, it has been focused in grain nutritional quality and plant architecture (FREIRE FILHO et al, 2005). The flour production by milling is an alternative for the cowpea processing (GOMES; REIS; SILVA, 2012). Cowpea flour can be introduced to the diet of people of different age, by improving several food products, such as baked products, cookies and pasta, raising their protein quality (FROTA et al, 2010). Considering the cowpea high nutritive value, low production cost and the use of its flour is processed foods, partially substituting wheat flour, the objective of this work was to determine the chemical composition and granulometry, and evaluate the microbiological characteristics of whole-bean flours from five cowpea cultivars and their potential for use in bakery products
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