Comparative Study on the Nutritional Composition, Ant-nutritional Factors and Functional Properties of Newly Introduced (Lupines Angustifolius) and Locally Grown (Lupinus Albus) Lupin (Gibto) Varieties in Ethiopia.
| dc.contributor.advisor | Zegeye, Adamu (Assoc. Prof.) | |
| dc.contributor.author | Shambel, Zerihun | |
| dc.date.accessioned | 2022-04-19T06:53:23Z | |
| dc.date.accessioned | 2023-11-09T15:32:57Z | |
| dc.date.available | 2022-04-19T06:53:23Z | |
| dc.date.available | 2023-11-09T15:32:57Z | |
| dc.date.issued | 2014-07 | |
| dc.description.abstract | Inadeql/ate availability and consumption 0/ protein /oods in developing countries are a major concern as large segments 0/ population 0/ these countries suffer /1'0117 protein-energy malnutrition. Exploitation 0/ underutilized locally available varieties, introducing and adaptation 0/ new types a/legume crops with beller nutritional projiles and yielding capaCity is considered as an important approach to combat the protein-malnutrition. A comparative study on proximate composition, mineral composition, ant inl/trit ional/actors and jill1ctional propert ies /01' both raw and processed seeds a/newly introduced AI/stralian Sweet LI/pin (L I/pinlls angustijo!ius) and locally grown lvhite Ilipin (Lupinlls alb us) varieties obtained from !-loleta Agricultl/ral Research Institute Center lIIas conducted. The mean crude protein, crude ash, crude /at and crude jiber contents a/the raw nelll and local lupin varieties lIIere 25.55,2.92, 6.42, I 4. 89g11 OOg and 35.17, 2.75,6.59, 14. 79g1100g, respectively. The local lupin variety had higher crude protein content than the new lupin variety. The mineral, Zn, Fe and Ca cOl7lents were 2. 74, 2.48, 112.62I17gI100g and 3.46, 2.94, 44mgl /OOg, respectively /01' the new and local lupin varieties. The new lupin variety had higher Co content than the locetl lupin variety. The new lupin variety (Lupinus angustifolius) had lower total alkaloid and higher phytic acid content than the locet! lupin (Lupinus albus) variety. The nelll lupin variety showed comparable jimctional properties and sensory acceptability lIIith the local II/pin variety. The nelV II/pin variety had higher lvater absorption capacity, eml/lsion activity andfoal17ing capaCity than the local lupin variety. Except the minerals content, both traditional processing methods applied in the present study significantly (p<O. 05) increased the protein, /at and jiber content and redl/ced antinutritionalfactors. Although there were variations between the two varieties in terms a/their nutritional cornpositions, the lower alkaloid content, possibility to be used in/ood/onnl/lations without longer pre-treatment practices COl/pied with relatively better crude protein and .fiber content gives the new variety an advantage over the local II/pin variety /01' jitrther production and use in human/ood and animal/eed. Key Words: Lupin, Chemical composition, Antinuritional factors, Functional properties | en_US |
| dc.identifier.uri | http://10.90.10.223:4000/handle/123456789/31421 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Lupin | en_US |
| dc.subject | Chemical composition | en_US |
| dc.subject | Antinuritional factors | en_US |
| dc.subject | Functional properties | en_US |
| dc.title | Comparative Study on the Nutritional Composition, Ant-nutritional Factors and Functional Properties of Newly Introduced (Lupines Angustifolius) and Locally Grown (Lupinus Albus) Lupin (Gibto) Varieties in Ethiopia. | en_US |
| dc.type | Thesis | en_US |