Abstract
Abstract Whole flour of cowpea grains of the cultivar BRS Tumucumaque biofortified in iron and zinc were processed in a co-rotating twin-screw extruder Clextral HT 25. A central rotational composite design 23, combining temperature (from 86.4 to 153.6 °C), screw rotation speed (from 163.6 to 836.4 rpm) and moisture content (from 16.6% to 23.4%), was used to assess the effects on flour constituents. The three variables significantly affected (p < 0.05) the levels of protein and copper in the extrudates. The reactions of the extrusion process caused a decrease in the levels of proteins and an increase in the levels of copper, zinc and potassium, and these amounts were accentuated as the values of the process variables approached those of the central point region. Extreme conditions at high rotational screw speeds combined with low moisture content reduced the magnesium content, at the opposite end of the values for these two variables, the intensity of the reduction was lower. In the analysis of global desirability, it was found that the extrusion condition at 112.6 °C, 587.4 rpm and 23.4% moisture provided the highest nutrient retention. The levels of iron and zinc remained above 60 and 40 mg kg-1, respectively, in extruded products.
Highlights
Cowpea (Vigna unguiculata (L.) Walp.) is one of the most important sources of protein in the diet of the semi-arid tropics of the planet, as it is a species of wide adaptability, rusticity, tolerance to conditions of high temperatures and water deficits
Organizations of the United Nations, 2016) of high digestibility compared to other pulses (Afoakwa et al, 2006), in addition to energy, vitamins, soluble fibers and minerals, which assist in reducing cholesterol and control diabetes, improving other aspects related to health (Food and Agriculture Organizations of the United Nations, 2016), as well as presenting low cost of production with sustainability
The cowpea grains of the biofortified cultivar BRS Tumucumaque produced and cleaned in Sorriso, in the state of Mato Grosso (MT) were crushed in the knife mil (Renard, MFC-180-75-01, São Paulo, SP, Brazil), with a 3 mm diameter opening mesh attached to the outlet, followed by the grinding of a roller mill (Brabender OHG, Quadrumat Senior, Duisburg, North Rhine-Westphalia, Alemanha), resulting in Biofortified Whole Cowpea Flour (BWCF)
Summary
Cowpea (Vigna unguiculata (L.) Walp.) is one of the most important sources of protein in the diet of the semi-arid tropics of the planet, as it is a species of wide adaptability, rusticity, tolerance to conditions of high temperatures and water deficits It is the 5th most cultivated pulse in the world & Lucendo, 2011) and for those who choose not to eat foods containing gluten, whose alternatives are less nutritious, since the functionality of gluten is usually replaced by that of starch (Horstmann et al, 2017; Rai et al, 2018) In this study, it was evaluated how the different conditions of the thermoplastic extrusion process affected the chemical and mineral composition of the raw BWCF of the cultivar BRS Tumucumaque. The information is valuable for optimizing the extrusion process to identify appropriate conditions for obtaining extrudates with greater nutrient retention
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