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

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Author(s): HASHIMOTO, J. M.; SAMPAIO, J. P. M.; FRANCO, L. J. D.; NABESHIMA, E. H.; SILVA, K. J. D. e

Summary: 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.

Publication year: 2021

Types of publication: Journal article

Unit: Embrapa Mid-North

Keywords: Composição Química, Elementos minerais, Extrusão, Farinha instantânea, Metodologia de superfície de resposta, Vigna Unguiculata

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