Lupin seed for human consumption
1986
Lee, C.H. (Korea Univ., Seoul (Korea R.). Dept. of Food Technology)
The food quality of lupin seed, i.e. soaking, cooking, sprout growing and mold growing for fermentation, was investigated by using the seed of Lupinus angustifolius harvested in Western Australia. A method to produce lupin seed protein concentrate (LPC) was developed, and the usage of LPC in Korean food system was investigated. The water soaking rate of lupin seed was faster than that of soybean, but the cooking rate of lupin seed was much slower compared to soybean. The thermal softening time, D100, was 345 min for lupin seed and 84 min for soybean. A two-phase solvent extraction system consisting of hexane-alcohol-water could effectively remove the residual bitter taste, lipid and yellow pigments of lupin seed flour, and the resulting LPC contained over 50% protein and had bland flavor and milky white color
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