Use of the flour obtained from the cowpea bean, for the development of meat products of fine paste

Abstract

Legumes are one of the most widely used extenders in the replacement of meat protein, so the aim of this study was to use cowpea bean flour in a fine-grained meat product. For this, the nutritional contribution of the base formula and the formulas was first theoretically calculated with a substitution of 1 and 2% substitution of cowpea bean flour and, 3 and 4% substituting wheat flour and a 2-component simplex mix response surface design was made:  cowpea flour (2 – 6%) and wheat flour (6 – 10%). The response variables were analyzed using the response surface methodology and numerical optimization was performed. Two formulations of a fine-paste meat product with cowpea bean meal were achieved, which meets the quality parameters established for this type of product, of very good acceptance, physical, chemical and microbiological quality, and it was possible to replace the domestically produced cowpea bean meal with imported soybean meal in a fine-paste meat product, maintaining the protein levels in the product.