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

Content Provider	Springer Nature Link
Author	Ertaş, Nilgün Bilgiçli, Nermin
Copyright Year	2012
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 % NaHCO$_{3}$ solution gave more yellowish (b) seed properties compared to other soaking methods. Soaking in 0.5 % NaHCO$_{3}$ solution at 144 h gave the most liked products in terms of sensorial evaluation.
Starting Page	3348
Ending Page	3354
Page Count	7
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	51
Issue Number	11
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2012-09-04
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Lupin Mineral Phytic acid Debittering Soaking Cooking Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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

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