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Effect of Some Traditional Processing Methods on Nutritional Composition and Alkaloid Content of Lupin Bean

Received: 26 July 2017     Accepted: 7 August 2017     Published: 30 August 2017
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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.

Published in International Journal of Bioorganic Chemistry (Volume 2, Issue 4)
DOI 10.11648/j.ijbc.20170204.13
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), 2017. Published by Science Publishing Group

Keywords

Nutrients, Processing, Alkaloid, Lupin Bean

References
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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

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    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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    AMA 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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  • @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}
    }
    

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  • 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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Author Information
  • Department of Food Science and Nutrition, Ethiopian Institute of Agricultural Research, Holeta Agricultural Research Center, Holeta, Ethiopia

  • Department of Food Science and Nutrition, Ethiopian Institute of Agricultural Research, Holeta Agricultural Research Center, Holeta, Ethiopia

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