caa a22 4500 606243585 CHVBK 20210128101325.0 cr unu---uuuuu 210128e20151201xx s 000 0 eng 10.1007/s11694-015-9258-z doi (NATIONALLICENCE)springer-10.1007/s11694-015-9258-z Application of desirability-function and RSM to optimize antioxidant properties of mucuna milk [Elektronische Daten] [D. Mang, A. Abdou, N. Njintang, E. Djiogue, B. Loura, Moses Mbofung] Extraction conditions for maximum values of polyphenol content, flavonoid content, total reducing power and DPPH free radical scavenging of vegetable milk extract from dehulled Mucuna cochinchinensis flour and whole M. cochinchinensis flour were investigated using response surface methodology (RSM). A Central Composite Design with three factors: temperature (25-95°C); extraction time (6-74min) and water to flour ratio (6-24mL/g) were used to study the response variables. Data analysis showed that all the factors significantly (p<0.05) affected the responses variables. Desirability function showed that the optimal conditions were 55-59°C for extraction temperature, water to flour ratio of 16-17mL/g and an extraction time of 57-67min. At these optimum points the polyphenol content, flavonoid content, total reducing power and DPPH free radical scavenging were respectively 113.5, 32.77, 0.78g/100mL, 82.14%, for dehulled M. cochinchinensis milk and 138.2, 42.46, 0.8g/100mL, 73.14% for vegetable milk extracted for whole M. cochinchinensis flour. In addition, the overall optimum regions for dehulled and whole mucuna milk had a desirability of 0.91-1. The optimal condition was verified at the optimum points for model validation and the response values were not significantly different from the predicted values. Springer Science+Business Media New York, 2015 Mucuna cochinchinensis beans flour nationallicence Vegetable milk nationallicence Optimization nationallicence Antioxidant properties nationallicence Mang D. Department of Agriculture, Livestock and By products, Higher Institute of Sahel, University of Maroua, PO Box 46, Maroua, Cameroon aut Abdou A. Department of Agriculture, Livestock and By products, Higher Institute of Sahel, University of Maroua, PO Box 46, Maroua, Cameroon aut Njintang N. Department of Biological Sciences, Faculty of Science, University of Ngaoundere, PO Box 454, Ngaoundere, Cameroon aut Djiogue E. Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon aut Loura B. Department of Chemistry, Higher Teacher's Training School, University of Maroua, PO Box 46, Maroua, Cameroon aut Mbofung Moses Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/4(2015-12-01), 495-507 2193-4126 9:4<495 2015 9 11694 https://doi.org/10.1007/s11694-015-9258-z text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9258-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Mang D. Department of Agriculture, Livestock and By products, Higher Institute of Sahel, University of Maroua, PO Box 46, Maroua, Cameroon aut NATIONALLICENCE 700 1- Abdou A. Department of Agriculture, Livestock and By products, Higher Institute of Sahel, University of Maroua, PO Box 46, Maroua, Cameroon aut NATIONALLICENCE 700 1- Njintang N. Department of Biological Sciences, Faculty of Science, University of Ngaoundere, PO Box 454, Ngaoundere, Cameroon aut NATIONALLICENCE 700 1- Djiogue E. Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon aut NATIONALLICENCE 700 1- Loura B. Department of Chemistry, Higher Teacher's Training School, University of Maroua, PO Box 46, Maroua, Cameroon aut NATIONALLICENCE 700 1- Mbofung Moses Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/4(2015-12-01), 495-507 2193-4126 9:4<495 2015 9 11694