Sweet and bitter lupin bean were processed by traditional common processing methods soaking, cooking, fermenting and germinating techniques. The proximate, mineral and alkaloid content of unprocessed, soaked, fermented, germinated and cooked sweet as well as bitter lupin were determined. According to the results crude protein and carbohydrate were significantly highest in soaked and cooked than in fermented and germinated lupin bean. Fiber content, fat content and total ash were significantly reduced in cooked, soaked and fermented bean, but fiber and total ash significantly increased for the germinated sweet and bitter lupin. In the sweet lupin K, Zn, Fe levels were significantly reduced in soaked, fermented and cooked bean, but Na level was significantly highest in germinated, soaked and cooked except in fermented lupin bean. For the bitter lupin K level was significantly increased in soaked, cooked, fermented and germinated bean. But Ca and Na level significantly increased in cooked bean only. Fe and Zn significantly reduced in, cooked, soaked, fermented and germinated. Alkaloid content of the bean was significantly reduced in soaked, cooked, fermented and germinated, but it was highly influenced by cooking and soaking methods. The results indicated that cooking and soaking enhanced the nutrient contents and drastically reduced the lupin bean alkaloid content.
| DOI | 10.11648/j.ijbc.20170204.13 |
| Published in | International Journal of Bioorganic Chemistry (Volume 2, Issue 4, December 2017) |
| Page(s) | 174-179 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Nutrients, Processing, Alkaloid, Lupin Bean
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APA Style
Yadesa Abeshu, Biadge Kefale. (2017). Effect of Some Traditional Processing Methods on Nutritional Composition and Alkaloid Content of Lupin Bean. International Journal of Bioorganic Chemistry, 2(4), 174-179. https://doi.org/10.11648/j.ijbc.20170204.13
ACS Style
Yadesa Abeshu; Biadge Kefale. Effect of Some Traditional Processing Methods on Nutritional Composition and Alkaloid Content of Lupin Bean. Int. J. Bioorg. Chem. 2017, 2(4), 174-179. doi: 10.11648/j.ijbc.20170204.13
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Download@article{10.11648/j.ijbc.20170204.13,
author = {Yadesa Abeshu and Biadge Kefale},
title = {Effect of Some Traditional Processing Methods on Nutritional Composition and Alkaloid Content of Lupin Bean},
journal = {International Journal of Bioorganic Chemistry},
volume = {2},
number = {4},
pages = {174-179},
doi = {10.11648/j.ijbc.20170204.13},
url = {https://doi.org/10.11648/j.ijbc.20170204.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijbc.20170204.13},
abstract = {Sweet and bitter lupin bean were processed by traditional common processing methods soaking, cooking, fermenting and germinating techniques. The proximate, mineral and alkaloid content of unprocessed, soaked, fermented, germinated and cooked sweet as well as bitter lupin were determined. According to the results crude protein and carbohydrate were significantly highest in soaked and cooked than in fermented and germinated lupin bean. Fiber content, fat content and total ash were significantly reduced in cooked, soaked and fermented bean, but fiber and total ash significantly increased for the germinated sweet and bitter lupin. In the sweet lupin K, Zn, Fe levels were significantly reduced in soaked, fermented and cooked bean, but Na level was significantly highest in germinated, soaked and cooked except in fermented lupin bean. For the bitter lupin K level was significantly increased in soaked, cooked, fermented and germinated bean. But Ca and Na level significantly increased in cooked bean only. Fe and Zn significantly reduced in, cooked, soaked, fermented and germinated. Alkaloid content of the bean was significantly reduced in soaked, cooked, fermented and germinated, but it was highly influenced by cooking and soaking methods. The results indicated that cooking and soaking enhanced the nutrient contents and drastically reduced the lupin bean alkaloid content.},
year = {2017}
}
TY - JOUR T1 - Effect of Some Traditional Processing Methods on Nutritional Composition and Alkaloid Content of Lupin Bean AU - Yadesa Abeshu AU - Biadge Kefale Y1 - 2017/08/30 PY - 2017 N1 - https://doi.org/10.11648/j.ijbc.20170204.13 DO - 10.11648/j.ijbc.20170204.13 T2 - International Journal of Bioorganic Chemistry JF - International Journal of Bioorganic Chemistry JO - International Journal of Bioorganic Chemistry SP - 174 EP - 179 PB - Science Publishing Group SN - 2578-9392 UR - https://doi.org/10.11648/j.ijbc.20170204.13 AB - Sweet and bitter lupin bean were processed by traditional common processing methods soaking, cooking, fermenting and germinating techniques. The proximate, mineral and alkaloid content of unprocessed, soaked, fermented, germinated and cooked sweet as well as bitter lupin were determined. According to the results crude protein and carbohydrate were significantly highest in soaked and cooked than in fermented and germinated lupin bean. Fiber content, fat content and total ash were significantly reduced in cooked, soaked and fermented bean, but fiber and total ash significantly increased for the germinated sweet and bitter lupin. In the sweet lupin K, Zn, Fe levels were significantly reduced in soaked, fermented and cooked bean, but Na level was significantly highest in germinated, soaked and cooked except in fermented lupin bean. For the bitter lupin K level was significantly increased in soaked, cooked, fermented and germinated bean. But Ca and Na level significantly increased in cooked bean only. Fe and Zn significantly reduced in, cooked, soaked, fermented and germinated. Alkaloid content of the bean was significantly reduced in soaked, cooked, fermented and germinated, but it was highly influenced by cooking and soaking methods. The results indicated that cooking and soaking enhanced the nutrient contents and drastically reduced the lupin bean alkaloid content. VL - 2 IS - 4 ER -
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