Lupin Kernel Fibre: Nutritional Composition, Processing Methods, Physicochemical Properties, Consumer Acceptability and Health Effects of Its Enriched Products

Malekipoor, Rahil; Johnson, Stuart; Bhattarai, Rewati Raman

doi:10.3390/nu14142845

Cited by 11 publications

(4 citation statements)

References 65 publications

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“…Nevertheless, if these results are corroborated by additional studies, which are warranted, sainfoin may have higher dietary fiber content than any other pulse crop. Uses and benefits of sainfoin seed coats, where most of the dietary fiber may be located, could be like those shown for lupine (Malekipoor et al, 2022;Zhong et al, 2020).…”

Section: Comparisons Of Sainfoin Carbohydrates and Carbohydrate Compo...mentioning

confidence: 88%

Nutritional quality of Onobrychis viciifolia (Scop.) seeds: A potentially novel perennial pulse crop for human use

et al. 2023

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Onobrychis viciifolia (hereafter sainfoin) is an autotetraploid (2n = 4x = 28), allogamous insect‐pollinated perennial legume originating from the Caucasus that has historically been cultivated as a forage. As a perennial legume, sainfoin has the potential to improve the sustainability of agriculture and food systems in multiple ways. Sainfoin can provide continuous living cover and biological nitrogen fixation to enhance soil fertility and health. It can also provide ecosystem services as a resource for pollinators and wildlife in addition to nitrogen fixation. Building on this history of valuable uses, The Land Institute is developing sainfoin as a pulse crop for human use. With the goal of supporting human diets with a sustainable, perennial protein source and nutrient‐dense crop, this innovation requires a thorough understanding of the chemical composition of sainfoin seeds to ensure safety and potential nutritional quality. Using seeds from commercial sainfoin varieties developed for forage production, grown by commercial sainfoin seed growers in the western United States, this study evaluates seed composition as part of an ongoing investigation into sainfoin's potential as a novel pulse. We found crude protein content (38.78%) comparable with soybean and lupine, fat content (6.96%) comparable with lupine and chickpea, and starch (7.1%) and dietary fiber content (48.96%) comparable with lupine. Phytic acid content was higher than pulses (1790.89 mg). Ash (3.81%), iron (64.14 ppm), and zinc contents (61.63 ppm) were in the higher end of the range for pulses. This study indicates that sainfoin could become a novel, nutrient‐dense crop for human nutrition. Future studies are required to further characterize seed composition and safety and demonstrate how common legume processing techniques may influence nutritional quality.

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Section: Comparisons Of Sainfoin Carbohydrates and Carbohydrate Compo...mentioning

confidence: 88%

Nutritional quality of Onobrychis viciifolia (Scop.) seeds: A potentially novel perennial pulse crop for human use

et al. 2023

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“…In recent decades, the use of lupin seeds for both human and animal nutrition has received increased attention, with several reviews published recently [1][2][3][4][5][6]. As part of the human diet, recent research revealed health benefits, such as the prevention of diabetes, hypertension, and inflammation [5,7].…”

Section: Introductionmentioning

confidence: 99%

Variability within L. albus and L. angustifolius Seeds in Dietary Fiber Components

González,

Carrapiso,

Canibe

et al. 2024

Foods

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Lupin seeds have received increased attention due to their applications in the nutrition of humans and livestock. One of their special features is their high content of dietary fiber, which is influenced by the lupin species. No previous studies have focused on the variability in dietary fiber and its fractions within species so far. The aim of this study was to investigate the variability within L. albus and L. angustifolius (eight cultivars each) in the dietary fiber composition expressed as low-molecular-weight soluble dietary fiber (LMWSDF), soluble and insoluble non-cellulosic polysaccharides, cellulose, and Klason lignin. Additionally, we analyzed the proximate composition and the composition of amino acids and fatty acids. The results showed noticeable variability within both species not only in the total dietary fiber but also in all its fractions, especially in LMWSDF, cellulose, non-starch polysaccharides, and Klason lignin within L. angustifolius. This indicates that the cultivar choice should be based on the application for which it is used. Even though important nutrients, such as the most indispensable amino acids, are not highly variable within L. albus, dietary fiber variations can still have a marked influence on the nutritional value because of their influence on the digestibility of other nutrients.

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“…When referring to whole lupin consumption, there is evidence that it improves satiety, lowers blood pressure and improves glycaemic control. On the other hand, consuming lupin protein and isolated fibre demonstrated the strongest positive results for reducing blood pressure and serum lipids [ 25 , 26 , 33 , 34 , 38 , 39 ]. The supporting evidence suggests that lupin is equally (or possibly more) effective than other legumes in protecting health in the long term [ 33 , 34 , 39 ].…”

Section: Introductionmentioning

confidence: 99%

Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review

Abreu

Lima

Rocha

2023

Foods

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The addition of lupin into other foods can enhance their nutritional value and may be an acceptable approach to introducing lupin into the food supply, particularly as an ingredient. Lupin could be used in many food products (bakery products, pasta, beverages, meat products and dairy products) to improve their protein content and possible nutraceutical effects. The main aim of this study is to summarise the recent formulation trends with lupin as an ingredient of new food products based on consumer perception and acceptability. The present systematic literature review was conducted through the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. The eligibility criteria for the articles to be considered were: (a) the manufacturing of a food product with lupin as a formulation ingredient; (b) the food product developed was tested by a sensorial panel. A total of 33 studies filled the inclusion criteria and were incorporated into the qualitative synthesis. The sensory analysis of each product was notoriously different based on the jury evaluators and measurement scales used but revealed high acceptability rates for possible future consumers. The high protein and fibre contents of lupin were the most cited reason associated with the importance of nutrient-rich food products for consumers. More research on foods with high nutrition profiles and well-established sustainability parameters is crucial to promote healthier food environments.

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Lupin Kernel Fibre: Nutritional Composition, Processing Methods, Physicochemical Properties, Consumer Acceptability and Health Effects of Its Enriched Products

Cited by 11 publications

References 65 publications

Nutritional quality of Onobrychis viciifolia (Scop.) seeds: A potentially novel perennial pulse crop for human use

Nutritional quality of Onobrychis viciifolia (Scop.) seeds: A potentially novel perennial pulse crop for human use

Variability within L. albus and L. angustifolius Seeds in Dietary Fiber Components

Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review

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