Changes in chemical composition of lupin seeds (Lupinus angustifolius) after selective α-galactoside extraction
Torres, Alexia | Frías, Juana | Vidal-Valverde, Concepción | Comisión Interministerial de Ciencia y Tecnología, CICYT (España)
A selective procedure for the extraction of α-galactosides has been employed in two sweet lupin seeds (Lupinus angustifolius var. Troll and var. Emir) in order to reduce flatulence-causing factors. Different nutritional parameters (proteins, fat, ash, dietary fibre, starch, sucrose, vitamins B 1, B2, E and C) and antinutritional factors (α-galactosides, trypsin inhibitor activity and inositol phosphates) were studied in raw and processed seeds. The α-galactoside content in both varieties was reduced by 87-100%. The extracted lupins seeds presented a high retention in protein and fat (109-136% and 95-104%, respectively). Sucrose and soluble dietary fibre, however, decreased significantly as a result of processing and retentions ranged between 5 and 29%. The vitamin B1, B2, and E contents decreased during selective extraction, the retentions being in the ranges 25-47%, 38-40%, and 48-54%, respectively, for var. Troll and Emir. However extracted lupin seeds still contained important amounts of vitamins and insoluble dietary fibre, compounds with nutritional importance. Raw and processed lupins did not contain starch. TIA and vitamin C were not detected, and total inositol phosphates were modified slightly after extraction. In conclusion, the lupin seeds obtained by the extraction of α-galactosides can be an adequate proteic ingredient to be incorporated in functional foods.
Показать больше [+] Меньше [-]This work was funded by the Spanish Comision Interministerial de Ciencia y Tecnología AGL2001-2302 and forms part of the Ph.D. thesis of A Torres.
Показать больше [+] Меньше [-]Peer Reviewed
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Instituto de Fermentaciones Industriales