Effect of Processing Methods on Alkaloids, Phytate, Phenolics, Antioxidants Activity and Minerals of Newly Developed Lupin (Lupinus albus L.) Cultivar
Mohammed A. Mohammed
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, 14413 Sudan
Search for more papers by this authorElshazali Ahmed Mohamed
Elfeij Technical College, Postal Code 3542, Wad medani, Sudan
Search for more papers by this authorAbu Elgasim A. Yagoub
Faculty of Agriculture, University of Zalingie, PO Box 6, Zalingie, Sudan
Search for more papers by this authorAwad R. Mohamed
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, 14413 Sudan
Search for more papers by this authorCorresponding Author
Elfadil E. Babiker
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
Corresponding author. TEL.: + 96611469 – 3311, FAX: + 9661467 – 8394; EMAIL: [email protected] or [email protected]Search for more papers by this authorMohammed A. Mohammed
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, 14413 Sudan
Search for more papers by this authorElshazali Ahmed Mohamed
Elfeij Technical College, Postal Code 3542, Wad medani, Sudan
Search for more papers by this authorAbu Elgasim A. Yagoub
Faculty of Agriculture, University of Zalingie, PO Box 6, Zalingie, Sudan
Search for more papers by this authorAwad R. Mohamed
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, 14413 Sudan
Search for more papers by this authorCorresponding Author
Elfadil E. Babiker
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia
Corresponding author. TEL.: + 96611469 – 3311, FAX: + 9661467 – 8394; EMAIL: [email protected] or [email protected]Search for more papers by this authorAbstract
The effect of three different processing methods on alkaloids, phytate, total phenolics, antioxidant activity and minerals content and extractability of newly developed lupin cultivar (Golo) was investigated. Germination of lupin seeds as well as fermentation (before boiling) significantly (P ≤ 0.05) increased alkaloids content ( > 50%). However, boiling of fermented seeds and debittering process had significantly (P ≤ 0.05) lowered the level of alkaloids, with few exceptions for boiled fermented seeds compared to raw seeds. Regardless of the processing method and compared to raw seeds, phytate level was significantly (P ≤ 0.05) decreased ( ≤ 21.24%) while total phenolics significantly (P ≤ 0.05) increased ( > 50%). Antiradical activity significantly (P ≤ 0.05) increased for germinated seeds and decreased for fermented ones. The increase in antioxidant activity was accompanied by lower values in IC50. All processing methods significantly (P ≤ 0.05) decreased minerals content but significantly (P ≤ 0.05) increased the extractability.
Practical Applications
Despite the high protein content and antioxidant properties of the newly developed lupin cultivar, it also has high antinutritional factors. The result in this study suggested that through processing (germination, boiling, fermentation), the antinutrients and alkaloids of the lupin can be reduced and the antioxidant properties increased, thereby increasing the utilization potential of the cultivar as functional ingredient in foods.
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