01354naa a2200265 a 450000100080000000500110000800800410001902400490006010000210010924501190013026000090024930000100025852005060026865000260077465000140080065000220081465300230083665300250085965300430088470000220092770000210094970000210097070000220099177300750101321386162021-12-30       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1590/1981-6723.185202DOI1 aHASHIMOTO, J. M.  aOptimization of nutrient retention in whole flours extruded from cowpea biofortified grain.h[electronic resource]  c2021  a13 p.  aWhole flour of cowpea grains of the cultivar BRS Tumucumaque biofortified in iron and zinc were processed in a co-rotating twin-screw extruder Clextral HT 25. A central rotational composite design 23, combining temperature (from 86.4 to 153.6 °C), screw rotation speed (from 163.6 to 836.4 rpm) and moisture content (from 16.6% to 23.4%), was used to assess the effects on flour constituents. The three variables significantly affected (p &lt 0.05) the levels of protein and copper in the extrudates.  aComposição Química  aExtrusão  aVigna Unguiculata  aElementos minerais  aFarinha instantânea  aMetodologia de superfície de resposta1 aSAMPAIO, J. P. M.1 aFRANCO, L. J. D.1 aNABESHIMA, E. H.1 aSILVA, K. J. D. e  tBrazilian Journal of Food Technology, Campinasgv. 24, e2020185, 2021.