Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea

Abstract

Cheese bread presents great acceptance and market expansion. Due to the lack of standardization in its manufacturing, various ingredients can be added. Ot was aimed to determine the content of minerals, bioactive compounds and antioxidant activity in cheese bread enriched with biofortified cowpea. Two formulations were prepared, standard cheese bread (without cowpea) and enriched cheese bread. The minerals were analyzed using the plasma emission spectrometry technique with inductive coupling, phenolic compounds and antioxidant activity were determined by spectrophotometry and the amines by High Performance Liquid Chromatography. All analyzes were performed in triplicate and for the comparison of the means between two variables, Student's t-test was applied and for multiple comparisons, the Tukey test. Ot was observed that the enriched cheese bread is source of copper, zinc and sodium and presents high content of calcium, phosphorus and magnesium, considering the recommendations for the children's audience. The concentrations of total phenolics, flavonoids and condensed tannins increased significantly with the introduction of cowpea. Ot was also observed an significant increase of spermidine, cadaverine and agmatine. The antioxidant activity was statistically higher in enriched cheese bread. Ot is concluded, therefore, that cheese bread with cowpea contributes to the supply of minerals and bioactive compounds.

Antioxidative properties and sensory evaluation of white bread containing pre-treated cowpea (Vigna unguiculata L) flour

“…Another study discovered that cheese bread containing cowpeas had higher levels of condensed tannins, flavonoids, and total phenolic content. These results also align with the increase in antioxidant activity, which reached 497.5 and 731 µmol TEAC/100 gr using the DPPH and ABTS free radical scavenging methods [23] In addition, the components of the Maillard process in the crust increase the activity of bread. The antioxidant qualities of bread products can be impacted by phenolic compounds found in dietary components and intermediate intermediates resulting from the heat breakdown of phenolic compounds, such as polyphenol-protein/starch compound complexes [23].…”

“…These results also align with the increase in antioxidant activity, which reached 497.5 and 731 µmol TEAC/100 gr using the DPPH and ABTS free radical scavenging methods [23] In addition, the components of the Maillard process in the crust increase the activity of bread. The antioxidant qualities of bread products can be impacted by phenolic compounds found in dietary components and intermediate intermediates resulting from the heat breakdown of phenolic compounds, such as polyphenol-protein/starch compound complexes [23]. In line with the results of antioxidant activity analysis, total phenolic in bread samples also increased along with adding cowpea flour through the equation y = 5.3588x + 61.029 (R 2 = 0.9342).…”

A new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design

“…Another study showed that enriching cheese bread with cowpea resulted in being a great source of calcium, phosphorous and magnesium (Cavalcante et al, 2019).…”

Cereal bar enriched with cowpea bean whole flour, cashew nut, and raisin banana

“…This study obtained 5.1 mg/100 g of iron (36.46% of RDI/adults) in a cereal bar prepared from texturized soy protein, wheat germ, oatmeal, and raisin banana. When compared to products with added cowpea, the B1 and B2 bars showed higher iron content than the biscuit (1.56 mg/100g), the swiss roll (1.16 mg/100 g) and the cheese bread (0.8 mg/100 g) developed by Frota et al (2010) and Cavalcante et al (2019), respectively.…”