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|Title: ||CHEMICAL COMPOSITION AND THE EFFECTS OF TRADITIONAL PROCESSING ON NUTRITIONAL COMPOSITION OF GIBTO (Lupinus albus. L) GROWN IN, GOJAM AREA|
|Authors: ||PAULOS, GETACHEW|
|Advisors: ||Dr.Melaku Umeta,|
|Keywords: ||Lupinus albus,|
|Copyright: ||Jun-2009 |
|Date Added: ||3-May-2012 |
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.|
|Appears in:||Thesis - Food Engineering|
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