Effect of different debittering processes on mineral and phytic acid content of lupin (Lupinus albus L.) seeds

Abstract

Lupin is a valuable ancient legume which contains high amount of protein, dietary fiber, oil, minerals and different functional components. Bitter lupin seeds cannot be consumed directly since its high toxic alkaloid content. Cooking and soaking are effective processes for removing these toxic substances and antinutrients as phytic acid, trypsin inhibitors and oligosaccharides. In this study, debittering process containing cooking and soaking up to 144 h was applied to lupin seeds. Raw lupin seeds had 3.3 % ash and 41.3 % protein content. Ash and protein content of debittered seeds changed between 2.1 and 2.5 %, 39.5 and 40.9 % respectively. After debittering process, significant (p < 0.05) decreases (between % 5.7 and 75.7) were observed in calcium, phosphorus, zinc, iron, magnesium and manganese contents of the lupin seeds. Phytic acid was removed from raw lupin seeds up to 71.4 % ratio by debittering processes, and soaking in distilled water at 55 °C and long soaking time (144 h) was found the most effective methods on phytic acid loss. While more lighter (L*) seeds were obtained with soaking in distilled water at 25 °C, soaking in 0.5 % NaHCO3 solution gave more yellowish (b*) seed properties compared to other soaking methods. Soaking in 0.5 % NaHCO3 solution at 144 h gave the most liked products in terms of sensorial evaluation.

Effects of two debittering processes on the alkaloid content and quality characteristics of lupin (Lupinus mutabilis Sweet)

“…In this case, the browning was possibly partially inhibited by a low concentration of NaCl . A variation of 88 to 90.4 for L* and an increase in the values of H* and C* , resulting in a greater intensity of the cream color of the grain, was reported for Lupinus albus seeds …”

“…38 A variation of 88 to 90.4 for L* and an increase in the values of H* and C*, resulting in a greater intensity of the cream color of the grain, was reported for Lupinus albus seeds. 39 Grain size A significant change in the diameters of the three varieties of grain was noted during hydration (T1) and the size increased proportionally to the water absorption capacity of the protein, the components of the fiber, the oligosaccharides, and the permeability of the tegument ( Table 5). The absorption of water and the increase in grain size continued until the tissues were saturated with water, which was reached in the cooking stage (T2); afterwards, no significant differences were observed in the largest and smallest diameters of grains.…”

Composition, Nutritional Value, and Health Benefits of Pulses

“…In contrast, various effects on specific mineral compositions were observed in a-galactoside-free flours (Porres et al 2007). This is supported by the observation that soaking tended to cause a reduction in all minerals; however, soaking at an elevated temperature (55°C) significantly promoted the loss of all minerals from lupin (Ertas ‚ and Bilgiçli 2014). No consistent trend was observed in the other minerals tested.…”

Evaluation of debittered and germinated fenugreek (Trigonella foenum graecumL.) seed flour on the chemical characteristics, biological activities, and sensory profile of fortified bread

“…Overcoming this limitation is a major challenge for food scientists. Approaches such as soaking, germination, and roasting have been evaluated to reduce bitterness (Ertaş & Bilgiçli, ; Pandey & Awasthi, ) and utilized in formulating value‐added baked (Metwal, Jyotsna, Jeyarani, & Venkateswara Rao, ; Roberts, Cui, Chang, Ng, & Graham, ) and extruded products (Wani & Kumar, ). These processes alter the chemical composition of seeds (Pandey & Awasthi, ).…”

“…reduce bitterness (Ertaş & Bilgiçli, 2012;Pandey & Awasthi, 2015) and utilized in formulating value-added baked (Metwal, Jyotsna, Jeyarani, & Venkateswara Rao, 2011;Roberts, Cui, Chang, Ng, & Graham, 2012) and extruded products (Wani & Kumar, 2016). These processes alter the chemical composition of seeds (Pandey & Awasthi, 2015).…”