Mineral profile and characterisation of cookies made from legume green grain flour

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.

摘要 本研究旨在测定并对比以紫扁豆（Lablab purpureus (L.) Sweet，俗称mangalo，简称BFM）、豇豆（Vigna unguiculata (L.) Walp.，俗称豇豆，简称BFC）及木豆（Cajanus cajan (L.) Huth，俗称木豆，简称BFP）粉手工制备的曲奇配方的矿物质组成与理化参数。结果表明，所研制曲奇富含人体必需矿物质（主要为钾、磷与钙）。其水分含量介于4.48%~8.44%，低于巴西相关法规规定的最大限值；脂质含量（6.35%~6.56%）与灰分含量（3.33%~3.96%）与市售产品及文献报道的同类产品水平相符。该曲奇含有高量蛋白质（8.37%~9.28%）、膳食纤维（3.88%~6.39%）与碳水化合物（66.28%~71.19%），具备较高的营养开发价值。未检测到氧化产物。水分活度与酸度指标均满足良好食品保鲜的要求，可保质45天。感官评价结果显示，BFM组与BFC组曲奇的接受度良好，综合品质评分均高于7分。偏好性分析数据表明，BFC组在选定评价参数下表现最优。综上，本次研制的曲奇营养品质优异，上述食用豆粉具备食品营养强化的应用潜力。