Changes of chemical composition of Lupin seeds during water-soaking [Egypt].
1988
Deraz S.N.
Soaking lupine seeds in tap water caused relative increase in total proteins content. The maximum increase was found at 4 days soaking. Globulins represented the main protein fraction, decreased by soaking the lupin seeds. Seven essential amino acids were present in lupin seeds. Leucine+isoleucine, argonine and lysine were found at higher contents in the seeds before and after soaking. Total lipids and total carbohydrate decreased relatively by increasing the time of soaking. Reducing and non-reducing sugars decreased by increasing the time of soaking. Raffinose stachyose, galactose and arabinose disapparad after soaking the seeds for 6 days, while sucrose and an unknown sugar decreased as a result of water soaking.
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