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Journal of Food Technology
Year: 2005  |  Volume: 3  |  Issue: 2  |  Page No.: 255 - 262

Effect of Domestic Processing on Antinutrients and Availability of Protein and Minerals of Lupin (Lupinus termis) Seeds

Amro B. Hassan, Gammaa A. Osman and Elfadil E. Babiker    

Abstract: Two lupin cultivars namely Dongola and Golo were used to investigate the effect of domestic processing methods on antinutritional factors and protein and minerals availability. Processing methods were observed to reduce both tannin and phytic acid contents. However, phytic acid was greatly reduced when the seeds were soaked in distilled water compared to other processing methods. On the other hand, soaking of seeds followed by cooking or dehulling greatly reduced tannin content. Most domestic processing methods of lupin seeds were observed to improve protein digestibility and mineral availability for both cultivars. Soaking of seeds followed by dehulling of Golo cultivar was observed to increase protein digestibility to 92%, compared to the same treatment applied to Dongola cultivar (83.9%). Soaking of the seeds followed by cooking and dehulling of Dongola cultivar significantly (P = 0.05) increased iron availability to 78.2% compared to the same treatment applied to Golo cultivar (31.9%). Soaking of whole seeds significantly (P = 0.05) increased Ca and Co availability of cultivar Golo to 74.6% and 79.6%, compared to the same treatment applied to Dongola cultivar by 50% and 32.2%, respectively.

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