Abstract
The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies have a high content of essential minerals (mainly K, P and Ca). Moisture (4.48-8.44%) was below the maximum value established by Brazilian legislation, and lipids (6.35-6.56%) and ash (3.33-3.96%) were like products found in the market and literature. High levels of protein (8.37-9.28%), fibre (3.88-6.39%) and carbohydrates (66.28-71.19%) give the product high nutritional potential. No oxidation products were detected. Water activity and acidity remained satisfactory for good food preservation for 45 days. Sensory evaluation indicates a satisfactory acceptability for the BFM and BFC (overall quality above 7). The desirability data indicated that the BFC obtained the best performance for the chosen parameters. Therefore, the elaborated cookies have high nutritional quality and the pulse flour has potential for the enrichment of food products.
Highlights
Pulses are an important source of nutrients, and their daily consumption is recommended for a balanced diet (Bessada et al, 2019)
Nutritious, low-cost and prepared cookies made from cowpea, mangalo and pigeon pea flour were developed and compared in this study
This work aims to evaluate the mineral and physico-chemical quality as well as the sensory aspects of three formulations of cookies made with pulse flours produced from Vigna unguiculata (L.) Walp, Cajanus cajan (L.) Huth and Lablab purpureus (L.) Sweet
Summary
Pulses are an important source of nutrients, and their daily consumption is recommended for a balanced diet (Bessada et al, 2019). The presence of many bioactive substances, essential minerals and other compounds confers their nutritional importance (Shahidi & Ambigaipalan, 2015; Afshin et al, 2014), that has stimulated the development of food made with this unconventional component to make them more nutritious (Wrigley et al, 2016). In this context, nutritious, low-cost and prepared cookies made from cowpea, mangalo and pigeon pea flour were developed and compared in this study. Cookies stand out for the technological facilities that allow them to have a wide variety of ingredients as well as long shelf life, good acceptability, low manufacturing cost, ability to be eaten anywhere and serving as a valuable source of instant nutrition (Davidson, 2018; Park et al, 2015)
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