Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain

Hashimoto, Jorge Minoru; Sampaio, Jéssica Pinheiro Mendes; Franco, Luís José Duarte; Nabeshima, Elizabeth Harumi; Silva, Kaesel Jackson Damasceno e

doi:10.1590/1981-6723.18520

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 24 • 2021 • https://doi.org/10.1590/1981-6723.18520 copy

Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain

Otimização da retenção de nutrientes em farinhas integrais extrusadas de grãos biofortificados de feijão-caupi

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

Keywords:
Vigna unguiculata; Extrusion; Response surface methodology; Chemical composition; Mineral elements; Instant flour

Treatments	Encoded values			Real values
Treatments	x₁	x₂	x₃	Temperature (ºC)	Speed (rpm)	Moisture (%)
T01	-1	-1	-1	100	300	18
T02	-1	1	-1	100	700	18
T03	1	-1	-1	140	300	18
T04	1	1	-1	140	700	18
T05	-1	-1	1	100	300	22
T06	-1	1	1	100	700	22
T07	1	-1	1	140	300	22
T08	1	1	1	140	700	22
T09	-α	0	0	86.4	500	20
T10	α	0	0	153.6	500	20
T11	0	-α	0	120	163.6	20
T12	0	α	0	120	836.4	20
T13	0	0	-α	120	500	16.6
T14	0	0	α	120	500	23.4
T15	0	0	0	120	500	20
T16	0	0	0	120	500	20
T17	0	0	0	120	500	20
T18	0	0	0	120	500	20
T19	0	0	0	120	500	20

Treatments	Proteins (%)	Lipids (%)	Ashes (%)	Carbohydrates (%)
Raw WBCF	24.76 ± 0.17	1.98 ± 0.18	3.55 ± 0.06	69.73 ± 0.22
T01	24.13 ± 0.06	1.21 ± 0.26	4.38 ± 0.14	70.29 ± 0.34
T02	24.07 ± 0.08	0.96 ± 0.02	3.88 ± 0.07	71.09 ± 0.13
T03	24.10 ± 0.15	1.21 ± 0.26	3.95 ± 0.55	70.75 ± 0.80
T04	24.25 ± 0.05	1.36 ± 0.10	4.11 ± 0.27	70.29 ± 0.27
T05	24.84 ± 0.22	1.15 ± 0.19	3.81 ± 0.10	70.20 ± 0.32
T06	24.90 ± 0.08	1.06 ± 0.14	4.01 ± 0.14	70.03 ± 0.23
T07	24.72 ± 0.03	1.17 ± 0.19	3.74 ± 0.12	70.37 ± 0.23
T08	24.15 ± 0.18	1.09 ± 0.08	3.96 ± 0.50	70.80 ± 0.64
T09	24.11 ± 0.05	1.30 ± 0.34	4.03 ± 0.03	70.57 ± 0.30
T10	24.01 ± 0.12	1.07 ± 0.24	3.89 ± 0.03	71.05 ± 0.27
T11	24.26 ± 0.05	1.57 ± 0.14	3.93 ± 0.07	70.25 ± 0.22
T12	24.35 ± 0.15	1.34 ± 0.25	3.91 ± 0.06	70.40 ± 0.40
T13	24.23 ± 0.03	1.16 ± 0.08	3.99 ± 0.09	70.61 ± 0.11
T14	24.41 ± 0.11	1.30 ± 0.24	3.97 ± 0.12	70.32 ± 0.07
T15	23.69 ± 0.17	1.22 ± 0.15	3.91 ± 0.01	71.17 ± 0.16
T16	23.79 ± 0.23	1.55 ± 0.41	3.98 ± 0.05	70.68 ± 0.38
T17	23.64 ± 0.21	1.09 ± 0.13	3.55 ± 0.02	71.72 ± 0.31
T18	23.89 ± 0.12	1.37 ± 0.14	3.55 ± 0.05	71.19 ± 0.20
T19	23.54 ± 0.12	1.20 ± 0.06	3.57 ± 0.06	71.68 ± 0.01
CV¹ (%)	0.57	16.18	5.03	0.47

Trial	Fe (mg kg^-1)	Zn (mg kg^-1)	Mg (mg kg^-1)	Cu (mg kg^-1)	Mn (mg kg^-1)	P (g kg^-1)	K (g kg^-1)
Crude WBCF	80.85 ± 2.81	41.64 ± 1.35	25.80 ± 2.48	5.78 ± 0.31	9.90 ± 0.40	5.17 ± 0.29	15.69 ± 0.82
T01	76.35 ± 1.45	32.04 ± 0.25	27.63 ± 0.28	4.59 ± 0.22	9.11 ± 0.41	5.21 ± 0.09	14.83 ± 0.44
T02	72.32 ± 1.48	31.23 ± 0.11	26.59 ± 0.24	4.88 ± 0.14	9.30 ± 0.72	5.02 ± 0.04	14.41 ± 0.11
T03	99.01 ± 3.40	31.41 ± 0.39	29.14 ± 0.10	5.33 ± 0.16	9.84 ± 0.22	5.08 ± 0.03	14.51 ± 0.12
T04	82.84 ± 0.75	30.51 ± 0.81	24.71 ± 5.27	6.18 ± 1.76	10.02 ± 0.39	4.69 ± 0.47	14.96 ± 1.03
T05	76.04 ± 2.55	30.29 ± 0.41	25.95 ± 1.60	5.25 ± 0.04	9.28 ± 0.46	4.99 ± 0.07	13.77 ± 0.21
T06	75.92 ± 0.63	30.43 ± 0.20	27.39 ± 0.85	5.32 ± 0.04	9.77 ± 0.09	5.23 ± 0.19	13.86 ± 0.08
T07	85.96 ± 0.72	29.95 ± 0.32	27.52 ± 0.50	5.41 ± 0.05	9.60 ± 0.44	5.18 ± 0.42	13.77 ± 0.36
T08	75.27 ± 1.11	29.87 ± 0.35	27.65 ± 2.05	5.38 ± 0.08	9.10 ± 0.03	4.85 ± 0.14	14.33 ± 0.29
T09	79.67 ± 0.91	30.10 ± 0.16	27.98 ± 0.59	5.28 ± 0.08	9.38 ± 0.45	5.05 ± 0.03	14.05 ± 0.45
T10	74.76 ± 1.01	30.75 ± 0.74	28.00 ± 0.54	5.44 ± 0.01	9.74 ± 0.71	5.11 ± 0.07	14.29 ± 0.20
T11	73.85 ± 0.26	30.14 ± 0.42	27.34 ± 0.62	5.37 ± 0.05	9.63 ± 0.31	4.87 ± 0.14	14.13 ± 0.21
T12	92.90 ± 0.27	40.40 ± 9.42	23.72 ± 7.80	5.70 ± 0.40	9.71 ± 0.35	5.08 ± 0.13	13.65 ± 0.24
T13	75.88 ± 1.90	49.71 ± 1.00	27.42 ± 0.36	6.05 ± 0.07	9.75 ± 0.50	4.93 ± 0.09	14.10 ± 0.44
T14	88.34 ± 10.74	50.21 ± 2.09	29.98 ± 3.03	6.09 ± 0.25	10.06 ± 0.67	4.86 ± 0.28	13.12 ± 2.05
T15	103.09 ± 1.20	48.56 ± 1.26	27.69 ± 1.40	6.20 ± 0.17	9.96 ± 0.20	4.95 ± 0.10	15.71 ± 0.24
T16	95.53 ± 3.75	48.45 ± 0.37	28.70 ± 0.07	6.04 ± 0.15	10.14 ± 0.18	4.96 ± 0.07	16.26 ± 0.30
T17	99.75 ± 5.37	48.07 ± 0.90	28.01 ± 1.68	6.07 ± 0.14	10.22 ± 0.59	5.07 ± 0.27	14.73 ± 0.76
T18	90.38 ± 1.64	47.53 ± 1.27	27.46 ± 0.37	6.07 ± 0.06	9.55 ± 0.20	4.90 ± 0.24	15.72 ± 0.40
T19	94.39 ± 3.11	46.06 ± 0.44	27.68 ± 1.20	6.08 ± 0.08	9.83 ± 0.34	4.85 ± 0.15	15.95 ± 0.34
Average	84.66	37.87	27.32	5.63	9.70	5.00	14.59
CV (%)	3.80	6.02	8.93	7.47	4.48	3.92	4.16

Coefficients	Proteins	Lipids	Ashes	Carbohydrates
β₀	23.70 *	1.29 *	3.71*	71.29 ^* * Significant (p < 0.05). ns not significant.
β₁	-0.07 ^ns	0.00 ^ns	-0.04 ^ns	0.10 ^ns
β₂	-0.02 ^ns	-0.05 ^ns	0.00 ^ns	0.06 ^ns
β₃	0.17 *	-0.00 ^ns	-0.06 ^ns	-0.11 ^ns
β₁₁	0.15 *	-0.07 ^ns	0.09 ^ns	-0.17 ^ns
β₂₂	0.24 *	0.03 ^ns	0.07 ^ns	-0.34 *
β₃₃	0.25 *	-0.05 ^ns	0.10 ^ns	-0.29 *
β₁₂	-0.05 ^ns	0.05 ^ns	0.08 ^ns	-0.08 ^ns
β₁₃	-0.13 ^ns	-0.04 ^ns	0.01 ^ns	0.16 ^ns
β₂₃	-0.08 ^ns	0.01 ^ns	0.09 ^ns	-0.01 ^ns
r ²	0.85	0.39	0.62	0.73
F value	5.66 *	0.64 ^ns	1.66 ^ns	2.67 ^ns
p	0.008 *	0.739 ^ns	0.231 ^ns	0.080 ^ns
Lack	0.12 ^ns	0.52 ^ns	0.86 ^ns	0.76 ^ns

Coefficients	Fe	Zn	Mg	Cu	Mn	P	K
β₀	96.61^* * Significant (p < 0.05). ns not significant.	48.01*	27.92*	6.11*	9.95*	49.43*	15.65*
β₁	2.50 ^ns	-0.09 ^ns	0.11 ^ns	0.19*	0.12 ^ns	-0.04 ^ns	0.08 ^ns
β₂	0.07 ^ns	1.14*	-0.73*	0.13*	0.04 ^ns	-0.02 ^ns	-0.01 ^ns
β₃	0.26 ^ns	-0.28 ^ns	0.35 ^ns	0.03 ^ns	0.00 ^ns	0.01 ^ns	-0.34 ^ns
β₁₁	-6.75*	-7.67*	-0.03 ^ns	-0.33*	-0.17 ^ns	0.06 ^ns	-0.42 ^ns
β₂₂	-4.57*	-5.96*	-0.90*	-0.27*	-0.13 ^ns	0.02 ^ns	-0.52*
β₃₃	-5.02*	-0.76 ^ns	-0.22 ^ns	-0.08*	-0.05 ^ns	-0.01 ^ns	-0.62*
β₁₂	-2.84 ^ns	-0.04 ^ns	-0.59*	0.06 ^ns	-0.13 ^ns	-0.09*	0.17 ^ns
β₁₃	-2.98 ^ns	0.05 ^ns	-0.28 ^ns	-0.23*	-0.22 ^ns	0.03 ^ns	0.03 ^ns
β₂₃	1.17 ^ns	0.22 ^ns	0.88*	-0.13*	-0.05 ^ns	0.06 ^ns	0.08 ^ns
r ²	0.65	0.85	0.87	0.85	0.69	0.54	0.82
F value	1.83 ^ns	5.51 *	6.77*	5.50 *	2.22 ^ns	1.18 ^ns	4.51*
p	0.191 ^ns	0.009 *	0.004*	0.009 *	0.125 ^ns	0.405 ^ns	0.017*
Lack of fit	0.080 ^ns	0.001 *	0.143 ^ns	0.0002 *	0.552 ^ns	0.089 ^ns	0.669 ^ns

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding Author: Jorge Minoru Hashimoto, Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA), Av. Duque de Caxias, 5650, CEP: 64008-780, Buenos Aires, Teresina/PI - Brasil, e-mail: jorge.hashimoto@embrapa.br