Changes in chemical composition of lupin seeds (Lupinus angustifolius) after selective α-galactoside extraction

2005 ◽  
Vol 85 (14) ◽  
pp. 2468-2474 ◽  
Author(s):  
Alexia Torres ◽  
Juana Frias ◽  
Concepción Vidal-Valverde
Keyword(s):  
Chemical Composition ◽  
Lupinus Angustifolius ◽  
Lupin Seeds

Quality analysis and prospects for use of lupin seeds of Belarusian selection

2020 ◽  
Vol 3 (1) ◽  
pp. 22
Author(s):  
Lyudmila Rukshan ◽  
Alena Navazhilova ◽  
Dmitry Kudin
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Wheat Flour ◽  
Great Influence ◽  
Quality Analysis ◽  
Bakery Products ◽  
Whole Grain ◽  
Technological Parameters ◽  
Protein Food ◽  
Lupin Seeds

The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.Practical applicationsRecommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.

Evaluation of the chemical composition, protein quality and digestibility of lupin (Lupinus albus and Lupinus angustifolius)

2014 ◽  
Vol 38 (3) ◽  
pp. 251-259 ◽  
Author(s):  
Márcia Regina Pereira Monteiro ◽  
Aline Bárbara Pereira Costa ◽  
Suellen Fabiane Campos ◽  
Mauro Ramalho Silva ◽  
Cassiano Oliveira da Silva ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Protein Quality ◽  
Lupinus Albus ◽  
Lupinus Angustifolius

Germination alters the chemical composition and protein quality of lupin seeds

1992 ◽  
Vol 60 (4) ◽  
pp. 419-423 ◽  
Author(s):  
Suzanne G. Dagnia ◽  
David S. Petterson ◽  
Roma R. Bell ◽  
Frank V. Flanagan
Keyword(s):  
Chemical Composition ◽  
Protein Quality ◽  
Lupin Seeds

scholarly journals Effect of the type of non-fibre carbohydrates in grass silage-based diets on in sacco ruminal degradability and protein value of lupin (Lupinus angustifolius L. cv. Sonet) seeds ground to different particle sizes

2011 ◽  
Vol 56 (No. 5) ◽  
pp. 231-241 ◽  
Author(s):  
B. Niwińska ◽  
M. Andrzejewski
Keyword(s):  
Particle Size ◽  
Small Intestine ◽  
Lupinus Angustifolius ◽  
Seed Particle ◽  
Particle Sizes ◽  
Experimental Conditions ◽  
Grass Silage ◽  
Lupin Seed ◽  
Lupin Seeds ◽  
In Sacco

The study was conducted to find out the effects of the type of non-fibre carbohydrates (NFC) included in grass silage-based diets on in sacco degradability of dry matter (DM), crude protein (CP) and neutral detergent fibre (NDF) of lupin (Lupinus angustifolius L. cv. Sonet) seeds ground to different particle sizes. Measurements of degradability were carried out as a 3 × 2 × 3 × 3 experimental design of treatments with carbohydrates included in diets as primary sources of NFC (starch vs. pectin vs. sugars), particle size of ground seeds (1.0 vs. 5.7 mm), period of the trial (1 vs. 2 vs. 3) and cannulated cow (1 vs. 2 vs. 3). The variables of in sacco kinetics were calculated according to the equations of Ørskov and McDonald (1979) for degradation data corrected for the particle loss. The protein value of lupin seeds for ruminants was expressed as the amount of protein digested in the small intestine, and it was estimated based on the obtained characteristics of degradability. Under our experimental conditions, the type of NFC included in the grass silage-based diets and the particle size of seeds affected the course and extent of rumen degradation of lupin seed nutrients. Higher values of DM and CP degradation were estimated after 8 and 16 h of incubation (P < 0.05). The higher rate of degradation of insoluble but potentially degradable fractions (P < 0.05) and higher effective degradability (P < 0.05) were found out in the rumen of cows receiving diets containing sucrose compared with cows receiving diets containing starch. In comparison with starch and pectin, sucrose decreased the amount of protein digested in the small intestine (P < 0.05). The results suggested that the type of NFC determined ruminal microbial activity. An enlargement of the lupin seed particle size from 1.0 to 5.7 mm decreased the rumen degradability of lupin seed nutrients (P < 0.05) and increased the amount of protein digested in the small intestine (P < 0.05). The results indicated that feeding standards should consider the influence of the grinding level of lupin seeds in order to assess their nutritional value.

scholarly journals Influence of raw pea (Pisum sativum) or blue lupin seeds (Lupinus angustifolius) on the level of selected bioactive substances in pork meat

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Marcin Sońta ◽  
Monika Łukasiewicz-Mierzejewska ◽  
Kamila Puppel ◽  
Anna Rekiel ◽  
Justyna Więcek ◽  
...  
Keyword(s):  
Pisum Sativum ◽  
Lupinus Angustifolius ◽  
Pork Meat ◽  
Bioactive Substances ◽  
Study Objective ◽  
Longissimus Lumborum ◽  
Lupin Seeds ◽  
Pea Seeds ◽  
The Mean ◽  
The Impact

Abstract The study objective was to evaluate the impact of different contributions of pea (Pisum sativum) cultivar Hubal and blue lupin (Lupinus angustifolius) cultivar Regent on the level of selected bioactive substances in pork meat. 100 individuals three-breed cross piglets: ♀ (landrace × yorkshire) × ♂ duroc were used. Two experiments were performed, in which pea seeds (experiment I: E1 – 5.0% pea seeds; E2 – 10.0% pea seeds; E3 – 15.0% pea seeds; E4 -17.5% pea seeds) and blue lupin seeds (experiment II; D1 – 5.0% blue lupin seeds; D2 – 10.0% blue lupin seeds; D3 – 15.0% blue lupin seeds) were used instead of SBM-GM. In each of the experiments 50 animals were divided into 5 groups (control - C, and four experimental), placed in group pens, each for 10 individuals (sex ratio hogs : sows - 1:1). The animals were weighed and tagged before the experiments. The mean body weight of the pigs at experiment I and II commencement was: 26.7 and 33.5 kg, and at the end of the experiments: 122.0 and 124.0, respectively. In the first experiment (progressive pea contribution) the concentration of Carnosine was shown to be higher in E4 than E3 and C by 47.3% and 94.2%, respectively. In comparison with group C, the Q10 coenzyme content in groups E1, E2, E3 and E4 was lower by 40.9%; 56.8%; 40.9% and 65.9% respectively. In the second experiment (progressive lupin contribution) increased content of all of the investigated bioactive substances was recorded in groups D1-D3 vs C. Significant differences between groups C, D2, D4 for taurine (P≤0.05; P≤0.01) and creatine (P≤0.05) have been recorded. The content of bioactive substances in the longissimus lumborum muscle was significantly influenced by legumes, which increased the level of bioactive components of protein fraction. Therefore, it can be concluded, that pea (Pisum sativum) cultivar Hubal and blue lupine (Lupinus angustifolius) cultivar Regent are an alternative to SBM-GM, increasing the nutritionally valuable of pork meat.

scholarly journals Yield and Nutritional Quality of Sweet Lupine (Lupinus angustifolius) Grown in Midaltitudes of Lemo District, Hadiya Zone, Southern Ethiopia

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Fikadu T. Riga ◽  
Kassa S. Retta ◽  
Melkamu B. Derseh
Keyword(s):  
Organic Matter ◽  
Chemical Composition ◽  
Seed Yield ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Lupinus Angustifolius ◽  
Forage Yield ◽  
Southern Ethiopia ◽  
Acid Detergent Fiber

The study was conducted to determine the yield and nutritional quality of sweet lupine (Lupinus angustifolius.) grown in midaltitude of Lemo District, Southern Ethiopia. The yield and nutritive value of sweet lupine in terms of quantity and quality was conducted using a factorial experiment arranged in a randomized complete block design (RCBD) with three replications. The treatments for the study were two sweet lupine varieties (Vitabore and Sanabore), two locations (Upper Gana and Jewe Kebeles, and six levels of planting spacing: 30 cm × 7 cm (S1), 40 cm × 7 cm (S2), 30 cm × 15 cm (S3), 40 cm × 15 cm (S4), 30 cm × 20 cm (S5), and 40 cm × 20 cm (S6)). The yield, chemical composition, and digestibility among parameters were studied. Sweet lupine varieties in Upper Gana Kebele gave the highest green forage yield (39.58 t/ha) and forage dry matter (4.84 t/ha) at 30 cm × 7 cm planting spacing, respectively. Seed yield (SYD) (t/ha) was highly affected ( P < 0.01 ) by location. The maximum seed (2.98 t/ha) yield was observed in Upper Gana Kebele with the minimum (2.15 t/ha) at Jewe Kebele. The forage in Jewe Kebele gave the highest organic matter (OM) (87.01%) and acid detergent fiber (ADF) (37.50%) content at a stage of 100% flowering. Sweet lupine forage in Upper Gana Kebele gave the highest crude protein (CP) content (23.11%) while the highest forage CP content was recorded at a planting space of 40 cm × 20 cm (23.67%). Sweet lupine forage gave the maximum in vitro organic matter digestibility (IVOMD) (69.10%) at a spacing of 40 cm × 20 cm in Upper Gana. The highest CP (29.11%) content and IVOMD (80.49%) of seed were recorded in Upper Gana Kebele. The overall result of this study suggested that green forage yield and forage dry matter yield are affected by location, planting spacing, and stage of flowering, whereas the chemical composition of sweet lupine forage was affected by location and variety interaction (dry matter and acid detergent fiber), location and stage of flowering interaction (OM, ADF and total ash), location (CP, metabolizable energy (ME), and IVOMD), planting spacing (CP and IVOMD), and stage of flowering (CP and ME). On the other hand, sweet lupine seed yield, seed CP, and IVOMD were affected by location. The large differences in yield and nutritive values observed among sweet lupine varieties, growth environment, planting spacing, and their interactions entail consideration of these factors for appropriate utilization of sweet lupine as a feed resource for livestock.

Sign in / Sign up

Export Citation Format

Share Document