High protein and low-fat chips (snack) made out of a legume mixture

Figures & data

Table 1. Formulations used for sensory analysis and for experimental design.

Tabla 1. Formulaciones usadas para el análisis sensorial y para el diseño de experimentos.

Formulation	B (g/100 g)	S (g/100 g)	BB (g/100 g)	Acceptation of hedonic test
1	25	0	75	6.38 ± 0.21^b
2	0	75	25	5.68 ± 0.24^c
3	25	75	0	5.65 ± 0.44^c
4	75	0	25	5.7 ± 0.39^c
5	0	25	75	5.7 ± 0.11^c
6	75	25	0	5.73 ± 0.02^c
7	35	0	65	5.71 ± 0.3^c
8	0	65	35	5.17 ± 0.09^d
9	35	65	0	6.35 ± 0.18^b
10	65	0	35	6.46 ± 0.24^b
11	0	35	65	7.26 ± 0.58^a
12	65	35	0	5.58 ± 0.36^c
13	50	50	0	6.66 ± 0.2^b
14	0	50	50	5.69 ± 0.50^c
15	50	0	50	5.56 ± 0.04^c

*B – bean, S – soy bean, BB – broad bean

The shaded rows correspond to selected formulation for the experimental design

* B – frijol, S – frijol de soya, BB – haba

Las filas sombreadas corresponden a la formulación seleccionada para el diseño experimental.

Table 2. Regression coefficients and variance analysis of the polynomial model to evaluate the variation of protein, carbohydrates, lipids, moisture, and fiber content based on the interaction of bean, soy bean and broad bean flours.

Tabla 2. Coeficientes de regresión y análisis de varianza del modelo polinomial para evaluar la variación del contenido de proteínas, carbohidratos, lípidos, humedad y fibra en función de la interacción de las harinas de frijol, soya y haba.

Parameters
Effect		Protein (g/100 g)		Carbohydrates (g/100 g)		Fiber (g/100 g)		Lipid (g/100 g)		Moisture (g/100 g)
		Coefficients values	P > F	Coefficients values	P > F	Coefficients values	P > F	Coefficients values	P > F	Coefficients values	P > F
β0	Intercept	72.410	< 0.0001	187.710	< 0.0001	60.5500	< 0.0001	1.070	0.3934	0.650	0.5506
β1	B*	22.800	0.0003	61.583	< 0.0001	15.813	0.5640	2.179	0.8637	6.344	0.8837
β2	S	48.177	< 0.0001	24.576	< 0.0001	21.321	< 0.0001	1.739	0.2811	4.868	0.3265
β3	BB	20.800	0.0011	50.896	0.0025	9.142	< 0.0001	2.857	0.2203	7.264	0.3964
β4	BS	−18.742	< 0.0001	−11.739	0.1696	0.100	0.5627	0.091	0.7347	4.521	0.6559
β5	BBB	0.894	0.3410	−2.228	0.7666	1.539	0.0691	0.035	0.8323	−1.905	0.8494
β6	SBB	17.306	< 0.0001	7.764	0.3305	3.768	0.0181	0.230	0.5944	−9.344	0.3768
Model
P > F		< 0.0001	Significant	< 0.0001	Significant	< 0.0001	Significant	0.3934	Not significant	0.5506	Not significant
R^2		0.9539		0.9817		0.9454		0.2340		0.1568
Adj. R^2		0.9407		0.9765		0.9297		0.0152		0.0844
Desv. Std		2.18		1.70		0.96		0.67		1.84
C.V. (%)		7.14		3.73		6.22		29.55		29.8

*B – bean, S – soy bean, BB – broad bean

*B – frijol, S – soya, BB – haba

Table 3. Proximate composition of the legume chips (g/100 g) wet base.

Tabla 3. Composición proximal de los totopos a base de leguminosas (g/100 g) base húmeda.

Sample	Protein (g/100 g)	Carbohydrates (g/100 g)	Dietary Fiber (g/100 g)	Lipid (g/100 g)	Moisture (g/100 g)
B*	22.81 ± 0.02**	63.00 ± 0.11**	15.04^+	2.12 ± 0.00**	6.06 ± 0.09**
S	48.18 ± 0.13	25.23 ± 0.06	22.12^+	1.35 ± 0.03	5.41 ± 0.32
BB	20.81 ± 0.25	50.22 ± 0.85	9.5^+	2.71 ± 0.02	8.52 ± 0.01
65/35 BB/S	34.17 ± 0.12^a	41.99 ± 0.11^a	11.53 ± 0.45^a***	3.42 ± 0.01^a	3.52 ± 0.15^a
50/50 B/S	31.93 ± 0.02^b	35.03 ± 0.45^b	19.21 ± 0.01^b	2.16 ± 0.02^b	4.53 ± 0.05^b
35/65 BB/B	22.13 ± 0.06^c	55.75 ± 0.14^a	14.00 ± 1.01^c	2.51 ± 0.29^c	5.29 ± 0.26^c
75/25 BB/B	23.64 ± 0.21^d	55.98 ± 1.12^a	11.71 ± 0.29^a	3.21 ± 0.45^d	4.02 ± 0.10^d
35/65 B/S	21.39 ± 0.16^e	52.96 ± 0.63^a	11.48 ± 0.35^a	3.41 ± 0.33^a	5.31 ± 0.09^c
Control 1	5.55^f+	78.56^c+	2.02^d+	5.55^e+	3.44^a+
Control 2	6.33^f+	72.22^c+	8.30^e+	2.15^b+	3.56^a+

**Mean ± Std. deviation; n = 3 ***n = 4. Means within a column followed by different letters are significantly different (p < 0.05). ⁺The data was given by the provider

** Media ± desviación estándar; n = 3 *** n = 4. Los promedios dentro de una columna seguidos por letras diferentes son significativamente diferentes (p < 0.05). + Los datos fueron proporcionados por el proveedor.g/100 g base húmeda

Table 4. Amino acids content in the raw materials and in the legume chips (g/100 g protein).

Tabla 4. Contenido de Aminoácidos en la materia prima y en los totopos a base de leguminosas (g/100g proteína).

AA	B (g/100g)	S (g/100g)	BB (g/100g)	65/35 BB/S (g/100g)	50/50 B/S (g/100g)	35/65 BB/B (g/100g)	75/25 BB/B (g/100g)	35/65 B/S (g/100g)
Histidine (His)	3.98 ± 0.01**	2.45 ± 0.35**	2.99 ± 0.01**	2.71 ± 0.52**	2.98 ± 0.04**	3.50 ± 0.65**	2.99 ± 0.45**	2.82 ± 0.66**
Serine (Ser)	2.5 ± 0.00	3.3 ± 0.09	2.9 ± 0.12	2.96 ± 1.10	2.73 ± 0.85	2.48 ± 0.33	2.71 ± 0.03	2.94 ± 0.43
Arginine (Arg)	6.87 ± 0.02	5.68 ± 1.02	5.56 ± 1.02	5.57 ± 1.23	6.02 ± 2.03	6.02 ± 0.67	5.69 ± 0.93	6.00 ± 0.98
Glycine (Gly)	4.52 ± 0.18	6.1 ± 0.05	5.21 ± 0.85	5.13 ± 0.64	4.92 ± 1.10	4.56 ± 1.25	4.69 ± 0.02	5.20 ± 0.03
Aspartic acid (Asp)	9.2 ± 0.00	12.9 ± 0.89	9.11 ± 2.61	9.71 ± 0.96	9.99 ± 0.01	8.46 ± 0.87	8.72 ± 0.01	11.06 ± 2.03
Methionine (Met)	1.55 ± 0.02	1.22 ± 0.02	0.9 ± 0.00	0.99 ± 0.88	1.36 ± 0.35	1.29 ± 0.32	1.02 ± 0.01	1.25 ± 0.00
Glutamic acid (Glu)	15.29 ± 0.21	17.8 ± 1.12	9.34 ± 0.36	11.54 ± 0.25	15.61 ± 0.25	13.05 ± 2.22	10.25 ± 0.05	16.71 ± 1.37
Threonine (Thr)	3.68 ± 0.36	2.83 ± 0.03	2.23 ± 0.05	2.14 ± 0.36	2.89 ± 0.01	2.92 ± 0.54	2.27 ± 0.49	2.70 ± 0.02
Alanine (Ala)	4.47 ± 0.01	6.28 ± 0.51	3.45 ± 0.01	3.78 ± 0.00	4.56 ± 0.85	3.52 ± 0.91	3.12 ± 0.32	4.97 ± 0.03
Proline (Pro)	5.27 ± 0.50	6.1 ± 0.36	3.4 ± 0.01	3.84 ± 0.36	4.84 ± 0.02	3.94 ± 0.85	3.24 ± 0.21	5.11 ± 0.09
Cysteine (Cys)	2.08 ± 0.03	0.35 ± 0.55	1.12 ± 0.36	0.82 ± 0.02	1.20 ± 0.25	1.69 ± 0.00	1.29 ± 0.03	0.90 ± 0.43
Lysine (Lys)	6.94 ± 0.21	7.55 ± 0.12	6.75 ± 0.91	5.81 ± 0.78	5.83 ± 0.56	5.87 ± 0.01	5.82 ± 0.32	6.38 ± 0.52
Tyrosine (Tyr)	2.02 ± 0.42	2.25 ± 0.45	2.1 ± 0.56	1.81 ± 0.25	1.98 ± 0.01	1.84 ± 0.03	1.82 ± 0.02	1.73 ± 0.54
Valine (Val)	4.95 ± 0.81	5.35 ± 1.03	4.51 ± 0.02	4.64 ± 0.46	5.08 ± 0.01	4.50 ± 0.54	4.51 ± 0.05	4.95 ± 0.93
Isoleucine (Ile)	5.02 ± 0.01	5.05 ± 0.96	4.22 ± 0.96	4.45 ± 0.56	4.88 ± 0.08	4.70 ± 0.62	4.25 ± 0.18	4.85 ± 0.56
Leucine (Leu)	8.25 ± 0.42	6.97 ± 0.02	8.45 ± 0.52	7.29 ± 1.02	6.99 ± 0.78	7.98 ± 0.99	7.92 ± 1.14	7.27 ± 1.65
Phenylalanine (Phe)	5.16 ± 0.31	5.64 ± 0.09	4.05 ± 0.38	4.19 ± 0.44	4.99 ± 0.98	4.59 ± 0.72	3.97 ± 0.32	5.01 ± 0.01

* B – bean, S – soy bean, BB – broad bean. The shaded rows correspond to the essential amino acids.

** Mean ± Std. deviation; n = 2

* Frijol – B, S – soya, BB – haba. Las filas sombreadas corresponden a los aminoácidos esenciales.

** Media ± desviación estándar; n = 2

Table 5. In vitro protein digestibility of the chips.

Tabla 5. Digestibilidad in vitro de proteínas de los totopos.

Sample	Digested protein (g/100 g)
65/35 BB/S	71.91 ± 2.2^a
50/50 B/S	59.11 ± 0.4^d
35/65 BB/B	61.17 ± 0.68^c
75/25 BB/B	66.11 ± 1.7^b
35/65 B/S	49.81 ± 3.15^e
Control 1	72.21 ± 2.5^a
Control 2	70.05 ± 1.12^a

** Mean ± Std. deviation; n = 3 (p < 0.05). Means within a column followed by different letters are significantly different (p < 0.05).

** Media ± desviación estándar; n = 3 (p < 0.05). Los promedios dentro de una columna seguidos por letras diferentes son significativamente diferentes (p < 0.05).