02183naa a2200229 a 450000100080000000500110000800800410001910000250006024501220008526000090020752014370021665000290165365000220168265300250170465300200172970000190174970000220176870000200179070000250181070000340183577300840186921179362019-12-30       2019    bl uuuu     u00u1 u    #d1 aCAVALCANTE, R. B. M.  aMineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea.h[electronic resource]  c2019  aCheese bread presents great acceptance and market expansion. Due to the lack of standardization in its manufacturing, various ingredients can be added. It 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. It 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. It was also observed an significant increase of spermidine, cadaverine and agmatine. The antioxidant activity was statistically higher in enriched cheese bread. It is concluded, therefore, that cheese bread with cowpea contributes to the supply of minerals and bioactive compounds.  aProduto de Panificação  aVigna Unguiculata  aCompostos fenólicos  aMicronutrientes1 aMORGANO, M. A.1 aGLÓRIA, M. B. A.1 aROCHA, M. de M.1 aARAÚJO, M. A. da M.1 aMOREIRA-ARAÚJO, R. S. dos R.  tFood Science and Technology, Campinasgv. 39, n. 4, p. 843-849, Oct./Dec. 2019.