Modeling and optimization of quality indicators of blanched and dried cowpea leaves by Response Surface Methodology (RSM)
Year: 2026
Type: article
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.
Source: Heliyon
Institution: University of Embu
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,270
OpenAlex ID: W7133544871