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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/2177

Advisors: Dr.Melaku Umeta,
Prof.Negussei Retta,
Keywords: Lupinus albus,
Copyright: Jun-2009
Date Added: 3-May-2012
Abstract: ABSTRACT Lupin seeds (Lupinus albus), grown in Ethiopia (Gojam area) were nutritionally investigated. This study was conducted in order to evaluate the effects of some commonly applied traditional processing methods on the nutritional and chemical composition of Lupinus albus. Traditional processing methods are observed to be effective in reducing anti-nutritional factors, meanwhile their effects on the nutritional composition is not wel investigated. Accordingly, the current study focused on the effects of traditional processing methods on the nutritional and chemical composition of Lupinus albus. Three traditional processing methods (i.e. soaking after roasting for 5 days, soaking after boiling for 5days, and germination for 48 hrs) were taken under investigation. The parameters analysed were proximate composition, anti-nutritional factors, mineral composition and fatty acid profile. The official methods used were AOAC (2000), Osborne and Voogot (1978), Haborne (1973) and Latta and Eskin (1980) for Proximate composition and fatty acid profile analyses, mineral analysis, total alkaloid determination, and phytate content analysis respectively. The hull size of the two cultivars from Dangla and Tilili were 16.22% and 19.30% respectively. Moisture, protein, fat, crude fiber, ash, utilizable carbohydrates and gross energy for the Dangla sample were 6.94, 37.87, 9.34, 11.08, 2.80, 38.92% and 391.19 (KCal/100 gm) respectively. Similarly, for the Tilili sample the values were 8.04, 39.71, 8.79, 11.07, 2.90, 37.56% and 388.12 (KCal/100 gm). The anti-nutritional factors studied were total alkaloids and phytate. The results for the Dangla sample were 2.46% and 144.33 mg/100 gm for total alkaloids and phytate respectively. Similarly, for the Tilili sample the values were 2.26% and 143.96 mg/100 gm. The mineral composition of the two cultivars was also investigated. Accordingly, the Dangla sample has 6.00, 2.11, 58.43, 8.93 mg/100 gm contents of Fe, Zn, Mn and Mg respectively. The values of the same types of minerals for the Tilili sample were 6.72, 1.81, 63.54, 59.14 and 9.46 mg/100 gm respectively. In the two cultivars an average value of 24.5% saturated and 74.5% unsaturated fatty acid levels were recorded. The un-saturated fatty acids found in the oil are predominantly, Oleic and Linoleic acid, while the saturated ones include Palmitic, Stearic and Eikosanic acids. Traditional processing methods have shown both an increasing and decreasing effects on the various chemical and nutritional compositions of the raw seed. Among the treatments the commonly used soaking after roasting method was found to reduce the alkaloid content effectively, at same time showing improvement in the nutritional composition. Nutritional compositions like protein and oil have shown an improvement on soaking after roasting treatment. The mineral composition of the raw seed was also affected by the various treatments applied. Except for Zn content all the minerals analyzed have shown a reduction in the treatments. Mn content was found to exceed the safety limit for daily intake. The effects of soaking after roasting and boiling on the fatty acid profile of the oil were insignificant. But germination has reduced the contents of some of the fatty acids significantly. In all the cases the predominant un-saturated fatty acid found on both sample types was oleic acid. It can be concluded that Lupinus albus was an excellent food source with high nutritional value. The total alkaloid content can be reduced effectively after the various traditional processing methods such as soaking after roasting and boiling. These processes including germination also have a potential to enhance the nutritional composition of the raw seed. After some of the treatments (i.e. except germination) the oil content has increased. And having high amounts of un-saturated fatty acids and oil content, it could be a potential oil crop.
URI: http://hdl.handle.net/123456789/2177
Appears in:Thesis - Food Engineering

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