Experimental conditions were worked out on a laboratory scale for the removal of alkaloids from seeds of bitter Peruvian lupin, Lupinus mutabilis. Four trials were carried out in this study using dilute aqueous solutions of HC1 and AcOH, and water. A simple und quick procedure is recommended for the removal of alkaloids from the whole seeds. The seeds are first soaked in 0.1N AcOH for 2hr, then boiled in water for 0.5hr, and eventually extracted with water for 8hr following the Soxhlet principle. More than 95% of the alkaloids are extracted by this procedure without leading to environmental pollution. The debittered whole seeds have a bland taste and contain around 50% protein and 20% fat Following Soxhlet extraction, the alkaloids are easily obtained as a side product.

Bitter Almond, Plum and Mango Kernels as Sources of Lipids B y M . H . A b d E l A a 1 , E . G. G o m a a andH.A. K a r a r a *The chemical composition of bitter almond, plum and mango kernels and the physico-chemical characteristics of their lipids were studied. Bitter almond and plum kernels contained higher amounts of lipids in comparison to mango kernels. All kernel lipids were found free from hydrocyanic acid.The predominant lipid class of the studied kernel lipids was triglycerides.Oleic acid was the major fatty acid present in bitter almond and plum kernel lipids, while mango kernel lipids were rich in stearic and oleic acid. Bittermandel-, Pflaumenund Mangokerne als Quelle fur LipideDie chemische Zusammensetzung van Bittermandel-, Pflaumen-und Mango-Kernen sowie die physico-chemischen charakteristischen Daten ihrer Lipide sind Gegenstand dieser Untersuchung. Bittermandel-und Pflaumen-Kerne enthielten einen hoheren Anteil an Lipiden,verglichen mit dem Lipidanteil van Mango-Kemen. Keines der Kernlipide enthielt Blausaure. Vorhernchende Lipid-Klasse der untersuchten Kernlipide ist die der Triglyceride. In den Lipiden der Bittermandel-und Pflaumen-Keme ist der Gehalt an Olsaure dominierend, wihrend Mangokern-Lipide besonders reichhaltig sowohl an Olsaure als auch an Stearinsaure sind.

L i t e r a t u r !'.I. M. Hasman. USA Pat. 4 133822 (1!179).I 0 -R. S. Delgado, Rev. Sci. Appl. 7, 1.55 [ l!L53]. ' M. I! Gavrilko, Masloshir. Prom. 41 (12), 15 [ 19751. ' J . Zajzc, M. Bare$, 0. Schmziit u. J. Soukup, Fette . Seifen. Anstrich-' J . W h . Coenen, Fette . Seifen .

B y H . A . K a r a r a , E . K . M o u s t a f a andA. Y A b d e l R a h m a n + + Federal Center for Lipid Research, Miinster, and Alexandriu Unwenity, AlexandkRearingcarp for 6 weeks ondietscontaining5%lupinoil slightlyaffected the compositionof the component fatty acids invariouslipidclassesofthefil-1ets.On theotherhand,theincorporationoflupinoilin thedietdidnotaffect the trend in the changes occumng in the component fatty acids of the different lipid classes during chilling storage of the carp fillets. Thus, the percentageofsaturatedand monounsaturated fatty acids increased whereas the percentages of polyunsaturated fatty acids decreased during storage.

Lupinseed can be used to produce protein‐lipid‐films which resemble “Yuba”, a traditional soya delicacy of the Far East. The seeds are soaked in water at 22°C for five hr and homogenized with twice the amount of water. The “milk” obtained after filtration contains 5–6% soluble solids. Lupine milk having a pH‐value of 7–8 is heated to 80–85°C for two hr. The film formed is removed with a glass rod and dried at 100°C. More than half of the dry protein‐lipid‐film obtained from lupinseed consits of protein, its lipid content amounts to less than 10%.