Nutritional and Sensory Evaluation of White Lupin (Lupinus Albus L.) Supplemented Bread
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Date
2011-06-06
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Addis Ababa University
Abstract
The aim of this study was to evaluate the nutritional and sensory properties wheat bread supplemented with 5, 10, 15 and 20% lupin (Lupinus albus) flour. Prior to the supplementation, the alkaloids, phytate and tannin were reduced by combination of cooking and soaking treatment by 98.22, 30.08 and 72.36%, respectively. With this result, a combination of cooking and soaking was found to be an effective processing method in reducing the antinutritional factors to a significant level. The supplemented breads were subjected to a series of laboratory studies including proximate, anti nutrients and mineral analyses. Proximate composition indicated that there was a significant (p<0.05) increase in protein content, moisture content, fat content and crude fiber due to increase in the level of lupin flour in wheat flour in all blended breads (5, 10, and 15%). The proximate composition of control bread increased in its protein, fiber, and fat content from 9.95 to 15.98 g/100g, 2.22 to 4.51g/100g, and 1.00 to 2.59 g/100g, respectively in bread containing 20% lupin flour. The minerals calcium, iron, zinc and phosphorous content of lupin supplemented bread were also analyzed. Zinc, calcium and phosphorous increased as the level of lupin flour incorporation increased from 1.69 to 2.11 mg/100g, 89.21 to 93.43 mg/100g and 14.50 to 19.11 mg/100g for 20% lupin flour, respectively. (The proximate and mineral contents of the rest blended breads were significantly (p<0.05) different and found with the range of control and 20% lupin containing breads). The sensory overall acceptability analysis showed that lupin substitution up to 15% was acceptable with minimum loss of loaf volume.
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Lupinus Albus, Blend, Aqueous Thermal, Cooking, Soaking