Effect of Different Processing Methods on Anti-Nutrients Content and Protein Quality of Improved Lupin (Lupinus Albus L.) Cultivar Seeds

Authors

  • Mohamed Ahmed M. Omer Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum,
  • ElShazali Ahmed Mohamed Elfeij Technical College, postal code 3542, Wad Medani
  • Isam A. Mohamed Ahmed Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum
  • Abu ElGasim A. Yagoub Faculty of Agriculture, University of Zalingie, P.O. Box 6, Zalingie
  • Elfadil E. Babiker Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh 11451, Kingdom

DOI:

https://doi.org/10.24925/turjaf.v4i1.9-16.404

Keywords:

Boiling, Chemical composition, Fermentation, Germination, In vitro protein digestibility, Lupin, Protein fractions

Abstract

Lupin seeds of genetically improved cultivar (Golo) were subjected to different processing methods and investigated according to anti-nutritional factors content and protein quality. Results showed that tannin content of raw seeds was significantly increased in sprouted and debittered seeds before and after boiling but in fermented seeds it declined significantly. Phytate content was significantly decreased in all processed seeds with a significant reduction observed in germinated seeds. The reduction in Phytate as a result of processing was accompanied by a significant improvement in protein digestibility. The protein content of lupin seeds decreased in sprouted seeds and increased in fermented and debittered ones. Boiling of the seeds even the sprouted ones significantly increased the protein content compared to raw lupin seeds. In raw lupin seeds, globulins comprised the major fraction followed by glutelin. Debittered seeds characterized by high glutelin, fermented are characterized by high globulin while germinated characterized by both fractions. Most of the amino acids level was increased after processing of the seeds.

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Published

19.01.2016

How to Cite

Omer, M. A. M., Mohamed, E. A., Mohamed Ahmed, I. A., Yagoub, A. E. A., & Babiker, E. E. (2016). Effect of Different Processing Methods on Anti-Nutrients Content and Protein Quality of Improved Lupin (Lupinus Albus L.) Cultivar Seeds. Turkish Journal of Agriculture - Food Science and Technology, 4(1), 9–16. https://doi.org/10.24925/turjaf.v4i1.9-16.404

Issue

Section

Food Technologies