Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design.

Journal: Journal of food science and technology
Published Date: Sep 12, 2015

Abstract

Extraction conditions for maximum values of protein yield, protein content, sugar content and dry matter of vegetable milk extracts from dehulled Mucuna cochinchinensis bean flour and whole Mucuna cochinchinensis bean flour were investigated using response surface methodology. A Central Composite Design (CCFD) with three factors: temperature (25 to 95 °C); extraction time (6 to 74 min.) and water to flour ratio (6 to 24 mL/g) were used. Data analysis showed that all the factors significantly (p < 0.05) affected the responses variables. The optimal conditions determined for extraction were temperature 63-66 °C, water to flour ratio 12-13 mL/g and extraction time of 57-67 min. At these optimum points the protein and sugar contents, extraction yield of protein and dry matter were respectively 14.0 g/100 mL, 4.8 g/100 mL, 53.8 g/100 g, 12.1 g/100 g for vegetable milk produced from dehulled M. cochinchinensis bean flour and 6.4 g/100 mL, 3.5 g/100 mL, 50.0 g/100 g and 8.0 g/100 g for vegetable milk extracted from whole M. cochinchinensis bean flour milk. The optimal condition was verified at the optimum points for model validation and the response values were not significantly different from the predicted values.

Authors

  • Dimitry Y Mang
    Department of Agriculture, Livestock and By products, Higher Institute of Sahel, University of Maroua, PO Box 46, Maroua, Cameroon.
  • Armand B Abdou
    Department of Agriculture, Livestock and By products, Higher Institute of Sahel, University of Maroua, PO Box 46, Maroua, Cameroon.
  • Nicolas Y Njintang
    Department of Biological Sciences, Faculty of Science, University of Ngaoundere, PO Box 454, Ngaoundere, Cameroon.
  • Edith J M Djiogue
    Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon.
  • Emmanuel A Panyo
    Food and Nutrition Research Center, IMPM, Yaounde, PO Box 6163, Cameroon.
  • Clemence Bernard
    Ecole de Biologie Industrielle, Laboratoire EBInnov, 32 boulevard du port, 95094 Cergy Pontoise, Cedex France.
  • Robert Ndjouenkeu
    Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon.
  • Benoît B Loura
    Department of Textile Engineering and Leather, Higher institute of Sahel,, University of Maroua, PO Box 46, Maroua, Cameroon.
  • Carl M F Mbofung
    Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon.

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