Comparison of Chemical Composition and Protein Digestibility, Carotenoids, Tanins and Alkaloids Content of Wild Lupinus Varieties Flour

Vera, Norma Güemes; Martínez‐Herrera, Jorge; Hernández-Chávez, Juan Francisco; Yáñez-Fernández, Jorge; Totosaus, Alfonso

doi:10.3923/pjn.2012.774.780

Cited by 19 publications

(23 citation statements)

References 27 publications

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“…The Lupanine was the most represented alkaloid among the varieties in L. albus ; these results are in agreement with the observations of Guemes‐Vera et al. () in the alkaloid profile of L. albus and with those of Boschin et al. () in nine alkaloid‐poor varieties of lupin seeds grown in two Italian sites.…”

Section: Discussionsupporting

confidence: 91%

“…The analysis of the results showed that the studied samples had much lower alkaloid content than those reported by Reinhard et al (2006) for L. luteus (500-895 lg/g), L. angustifolius (44-2120 lg/g) and L. albus (143-226 lg/g), except, for L. albus, for Lublanc and Multitalia sweet varieties. The Lupanine was the most represented alkaloid among the varieties in L. albus; these results are in agreement with the observations of Guemes-Vera et al (2012) in the alkaloid profile of L. albus and with those of Boschin et al (2008) in nine alkaloid-poor varieties of lupin seeds grown in two Italian sites.…”

Section: Alkaloid Compositionsupporting

confidence: 90%

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Comparison of nutritional and antinutritional traits among different species (Lupinus albus L., Lupinus luteus L., Lupinus angustifolius L.) and varieties of lupin seeds

Musco

Cutrignelli

Calabrò

et al. 2017

Animal Physiology Nutrition

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In order to promote the use of lupin in pig nutrition, in this research the nutritional characteristics (i.e. dietary fibre, alkaloid and fatty acid profile) and the in vitro gas production of 12 lupin varieties grown in the Mediterranean basin and belonging to three lupin species (Lupinus albus, Lupinus angustifolius and Lupinus luteus) were assessed. Four varieties of L. albus (Asfer, Lublanc, Lutteur and Multitalia) were grown in South Campania. Three varieties of L. luteus (Dukat, Mister and Taper), three of L. angustifolius (Jindalee, Sonet and Wonga) and two of L. albus (Rosetta and Luxor) were grown in Eastern Sicily. Lupinus albus varieties showed interesting nutritional and dietetic characteristics (i.e. high protein and low fibre content); the lipid fraction, rather elevated, is well represented by monounsaturated fatty acids (544 g/kg), whereas saturated fatty acids (SFAs) are less represented (167 g/kg) and the n-3/n-6 ratio (0.510) is the most favourable. Lupinus luteus varieties presented the most remarkable dietetic aspects, in terms of polyunsaturated fatty acid (PUFA) content (569 g/kg), n-6 PUFA series (490 g/kg), UFA/SFA (5.24) and PUFA/SFA (3.56) ratios and atherogenic (0.059) and thrombogenic (0.100) indices and very low alkaloid content (1.07 mg per 100 g). Lupinus angustifolius varieties showed the least interesting nutritional and dietetic characteristics: low protein and fat content, high fibre level, high SFA amount (248 g/kg) and the lowest favourable nutritional indices (IA: 0.164 and IT: 0.334). Regarding the fermentation process, in L. albus, the tendency to increase the rate of gas production during the early stages of fermentation suggests that the high presence of alkaloids did not affect the in vitro degradability, production of short-chain fatty acids and fermentation process, probably due to their concentration and/or water solubility. Lupinus angustifolius and L. luteus showed intermediate and slightly worse in vitro fermentation patterns respectively. From a nutritional and dietetic point of view, lupin may represent an interesting alternative to soya bean in pig feeding.

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Section: Discussionsupporting

confidence: 91%

Section: Alkaloid Compositionsupporting

confidence: 90%

Comparison of nutritional and antinutritional traits among different species (Lupinus albus L., Lupinus luteus L., Lupinus angustifolius L.) and varieties of lupin seeds

Musco

Cutrignelli

Calabrò

et al. 2017

Animal Physiology Nutrition

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“…Samples with LPC was significantly (P < 0.05) more red and yellow than the rest of the treatments, with the lower values in control samples (Table 3). It has been consistently reported that substitution of wheat flour by Lupinus decreased darkness of the crust and became more yellow (Dervas et al 1999;Pollard et al 2002;Kohajdová et al 2011), probably also related to the carotenoid content in Lupinus seeds (Güemes-Vera et al 2012).…”

Section: Bread Propertiesmentioning

confidence: 92%

Effect of Lupinus (Lupinus albus) and Jatropha (Jatropha curcas) Protein Concentrates on Wheat Dough Texture and Bread Quality: Optimization by a D‐Optimal Mixture Design

Totosaus

López

Vera

2013

Journal of Texture Studies

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The effect of Lupinus and Jatropha protein concentrates (PC) in dough rheology and white bread texture was determined by a d-optimal mixture design approach. Incorporation of Lupinus PC decreased dough texture profile analysis cohesiveness and increased hardness and resilience. Dough adhesion force, adhesiveness and stringiness decreased with the incorporation of PC, reducing dough extensibility as well (with no effect on maximum resistance and extension work). Lupinus affected markedly dough textural and rheological properties than Jatropha PC. In bread formulation optimization, the use of Lupinus PC (12%) and Jatropha PC (12%) and Lupinus/Jatropha protein isolate (6.4/6.4%) resulting in a tougher bread texture and lower weight and volume. Nonetheless, no difference in specific volume indicated different bread crumb development. Crumb quality resulted more affected with Lupinus PC than with Jatropha-containing samples. Jatropha PC use in baked food seems to be promising since there was no major effect on bread quality. PRACTICAL APPLICATIONSLegumes represent an alternative resource for bread fortification. These PC had an effect on dough texture and rheology as well on bread texture and crumb quality. Although Lupinus PC, a more studied seed, seems to have a detrimental effect, its combination with Jatropha PC enhanced dough and bread textural properties. Nonetheless, Jatropha PC has a better performance to fortify white bread with no textural detrimental effects, as compared with Lupinus PC. Although Jatropha has not been extensively employed in baking, its functional properties in this kind of food systems seem promising since the use of Jatropha PC caused no major effect on bread quality.

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“…The starch content of lupin seeds varied between 12 and 15 and larger amounts of dissolvable non-starch polysaccharides 30-40 24 . Some varieties of lupin contained 6.55-7.03 moisture and 29.33-37.07 protein 25 . Martinez-Villaluenga et al 23 and Guemes-Vera et al 25 reported that lupin serves as a good source of vitamins, minerals, lipids, proteins and dietary fibres.…”

Section: Proximate Composition Of Millet Sorghum and Lupin Seedsmentioning

confidence: 99%

Effect of Varieties on Bioactive Properties and Mineral Contents of Some Sorghum, Millet and Lupin Seeds

et al. 2019

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Comparison of Chemical Composition and Protein Digestibility, Carotenoids, Tanins and Alkaloids Content of Wild Lupinus Varieties Flour

Cited by 19 publications

References 27 publications

Comparison of nutritional and antinutritional traits among different species (Lupinus albus L., Lupinus luteus L., Lupinus angustifolius L.) and varieties of lupin seeds

Comparison of nutritional and antinutritional traits among different species (Lupinus albus L., Lupinus luteus L., Lupinus angustifolius L.) and varieties of lupin seeds

Effect of Lupinus (Lupinus albus) and Jatropha (Jatropha curcas) Protein Concentrates on Wheat Dough Texture and Bread Quality: Optimization by a D‐Optimal Mixture Design

Effect of Varieties on Bioactive Properties and Mineral Contents of Some Sorghum, Millet and Lupin Seeds

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