No abstract

Sweet lupin Lupinus albus seed flour (SLSF), two sweet lupin protein isolates (SLPI-I and SLPI-II) and sweet lupin seed protein concentrate (SLSPC) were added to wheat flour (WF) in an amount of 3, 6, 9 and 12% of wheat flour. The effects of lupin products supplementation on physical dough properties were studied using a Brabender farinograph. Loaves were prepared from the various blends using the straight dough procedure and then evaluated for volume, crust and crumb colour, crumb texture, flavour and overall quality. Water absorption, development time and dough weakening were significantly (P < 0.05) increased as the lupin product levels increased in all doughs; however, dough stability decreased. Lupin products could be added to WF up to 9% level (SLPI-I and SLPI-II) and 6% level (for other lupin products), without any observed detrimental effect on bread sensory properties. No significant (P > 0.05) differences were recorded in loaf volume between control and breads containing SLPI-I and II (up to 9% level) and SLSPC (up to 3% level). Addition of lupin products increased the content of protein and total essential amino acids, especially lysine. The addition also improved in-vitro protein digestibility.

Fermented foods such as Tempe represent a technological alternative for a great variety of legumes and combination of them to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. The chemical composition, carbohydrate fraction and nitrogenous constituents were investigated for individual different legumes, i.e. faba bean; lupine, chickpea; peas and their mixture before and after fermentation by Rhizopus oligosporus. Tempe had a higher (P < 0.05) protein and fibre content compared with legume mixtures before fermentation, while it had a lower fat, ash and carbohydrate contents. Also, reducing and non-reducing sugars, stachyose as well as raffinose were reduced after fermentation of legume mixtures. A significant reduction was observed in non-protein nitrogen and protein nitrogen, while total nitrogen and true protein were increased.

Fermented foods such as Tempe represent technological alternative for a great variety of legumes or combination of them to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. The chemical composition, i.e., carbohydrate fractions, mineral content and nitrogenous compounds) were determined for different legumes, (faba bean, lupine, chickpea; peas and their mixtures before and after fermentation by Rhizopus oligosporus. Tempe had a higher (p < 0.05) protein and fiber content, compared with their legume mixtures, while it had a lower fat, ash and carbohydrate contents. Also, the levels of reducing sugars, starch and stachyose as well as raffinose were reduced after fermentation. Therefore, non protein nitrogen and protein nitrogen were significantly reduced, while the levels of total nitrogen and true protein were increased.

No abstract