Abstract
This study focused on modeling and optimizing the quality attributes of blanched and dried cowpea leaves using Response Surface Methodology (RSM). Cowpea leaves were subjected to varying blanching durations (0-4 min), blanching temperatures (70-90 °C), and drying temperatures (50-70 °C) to assess their effects on key quality indicators. A Box-Behnken design was employed to conduct the experiments. Responses measured included color parameters ( L ∗ , a ∗ , b ∗ , hue, chroma , total color difference, and browning index), ascorbic acid, and mineral contents (iron, zinc, and calcium). The data were fitted to second-order regression models, and a desirability function was used for optimization using Design Expert Version 13 (Stat-Ease Inc., USA). The fitted models for color attributes and iron content showed good predictive power, with R 2 values ranging from 0.7480 to 0.9442. Increases in blanching time and temperature generally reduced the color parameters ( L ∗ , a ∗ , b ∗, and chroma) and iron content, as well as the total color difference and browning index. Drying temperature had minimal effect, except on greenness ( a ∗). The optimized conditions—4 minutes of blanching at 90 °C and drying at 50 °C—resulted in minimal color degradation and maximum nutrient retention. The optimized dried cowpea leaves exhibited favorable nutritional quality and appearance, indicating their potential contribution to food security.
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Claims 8
Claim · model-written summary
Longer and hotter blanching generally reduced the color parameters of cowpea leaves.
- Taxon
- Cowpea
Vigna unguiculatae0 - Treatment
- Increases in blanching time and temperaturee1
- Outcome
- color parameterse1
- Direction
- reducede1
- Qualifier
- generallye1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cowpea leaves were subjected to varying blanching durations (0-4 min), blanching temperatures (70-90 °C), and drying temperatures (50-70 °C)”
e1“Increases in blanching time and temperature generally reduced the color parameters ( L ∗ , a ∗ , b ∗, and chroma) and iron content”
Claim · model-written summary
Longer and hotter blanching generally reduced the iron content of cowpea leaves.
- Taxon
- CowpeaVigna unguiculatae0
- Treatment
- Increases in blanching time and temperaturee1
- Outcome
- iron contente1
- Direction
- reducede1
- Qualifier
- generallye1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cowpea leaves were subjected to varying blanching durations (0-4 min), blanching temperatures (70-90 °C), and drying temperatures (50-70 °C)”
e1“Increases in blanching time and temperature generally reduced the color parameters ( L ∗ , a ∗ , b ∗, and chroma) and iron content”
Claim · model-written summary
Longer and hotter blanching reduced the total color difference and browning index of cowpea leaves.
- Taxon
- CowpeaVigna unguiculatae0
- Treatment
- Increases in blanching time and temperaturee1
- Outcome
- total color difference and browning indexe2
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cowpea leaves were subjected to varying blanching durations (0-4 min), blanching temperatures (70-90 °C), and drying temperatures (50-70 °C)”
e1“Increases in blanching time and temperature generally reduced the color parameters ( L ∗ , a ∗ , b ∗, and chroma) and iron content”
e2“as well as the total color difference and browning index”
Claim · model-written summary
Drying temperature had minimal effect on the quality indicators of cowpea leaves.
- Taxon
- CowpeaVigna unguiculatae0
- Treatment
- Drying temperaturee3
- Outcome
- effecte3
- Direction
- minimale3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cowpea leaves were subjected to varying blanching durations (0-4 min), blanching temperatures (70-90 °C), and drying temperatures (50-70 °C)”
e3“Drying temperature had minimal effect, except on greenness ( a ∗)”
Claim · model-written summary
Drying temperature affected greenness (a*) of cowpea leaves.
- Taxon
- CowpeaVigna unguiculatae0
- Treatment
- Drying temperaturee3
- Outcome
- greennesse3
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cowpea leaves were subjected to varying blanching durations (0-4 min), blanching temperatures (70-90 °C), and drying temperatures (50-70 °C)”
e3“Drying temperature had minimal effect, except on greenness ( a ∗)”
Claim · model-written summary
The optimized blanching at 90 °C and drying at 50 °C gave minimal color degradation.
- Taxon
- CowpeaVigna unguiculatae0
- Treatment
- 4 minutes of blanching at 90 °C and drying at 50 °Ce4
- Outcome
- color degradatione4
- Direction
- minimale4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cowpea leaves were subjected to varying blanching durations (0-4 min), blanching temperatures (70-90 °C), and drying temperatures (50-70 °C)”
e4“The optimized conditions—4 minutes of blanching at 90 °C and drying at 50 °C—resulted in minimal color degradation and maximum nutrient retention.”
Claim · model-written summary
The optimized blanching at 90 °C and drying at 50 °C gave maximum nutrient retention.
- Taxon
- CowpeaVigna unguiculatae0
- Treatment
- 4 minutes of blanching at 90 °C and drying at 50 °Ce4
- Outcome
- nutrient retentione4
- Direction
- maximume4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cowpea leaves were subjected to varying blanching durations (0-4 min), blanching temperatures (70-90 °C), and drying temperatures (50-70 °C)”
e4“The optimized conditions—4 minutes of blanching at 90 °C and drying at 50 °C—resulted in minimal color degradation and maximum nutrient retention.”
Claim · model-written summary
The optimized dried cowpea leaves had favorable nutritional quality and appearance.
- Taxon
- CowpeaVigna unguiculatae0
- Outcome
- nutritional quality and appearancee5
- Qualifier
- favorablee5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cowpea leaves were subjected to varying blanching durations (0-4 min), blanching temperatures (70-90 °C), and drying temperatures (50-70 °C)”
e5“The optimized dried cowpea leaves exhibited favorable nutritional quality and appearance”
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processing · quality: postharvest · Vigna unguiculata (cowpea)Positive and negative results
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See all 13 papers →processing · disease · Vigna unguiculata (cowpea)Results agree
1 paper in the same direction as this paper
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.