Effect of Different Processing Methods on Anti-Nutrients Content and Protein Quality of Improved Lupin (Lupinus Albus L.) Cultivar Seeds

Lupin seeds of genetically improved cultivar (Golo) were subjected to different processing methods and investigated according to anti-nutritional factors content and protein quality. Results showed that tannin content of raw seeds was significantly increased in sprouted and debittered seeds before a...
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Autor*in:	Mohamed Ahmed M. Omer [verfasserIn] ElShazali Ahmed Mohamed [verfasserIn] Isam A. Mohamed Ahmed [verfasserIn] Abu ElGasim A. Yagoub [verfasserIn] Elfadil E. Babiker [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch ; Türkisch

Erschienen:	2016

Schlagwörter:	Boiling Chemical composition Fermentation Germination In vitro protein digestibility Lupin Protein fractions

Übergeordnetes Werk:	In: Turkish Journal of Agriculture: Food Science and Technology - Turkish Science and Technology Publishing (TURSTEP), 2013, 4(2016), 1, Seite 9-16
Übergeordnetes Werk:	volume:4 ; year:2016 ; number:1 ; pages:9-16

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.24925/turjaf.v4i1.9-16.404

Katalog-ID:	DOAJ012777773

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520			\|a Lupin seeds of genetically improved cultivar (Golo) were subjected to different processing methods and investigated according to anti-nutritional factors content and protein quality. Results showed that tannin content of raw seeds was significantly increased in sprouted and debittered seeds before and after boiling but in fermented seeds it declined significantly. Phytate content was significantly decreased in all processed seeds with a significant reduction observed in germinated seeds. The reduction in Phytate as a result of processing was accompanied by a significant improvement in protein digestibility. The protein content of lupin seeds decreased in sprouted seeds and increased in fermented and debittered ones. Boiling of the seeds even the sprouted ones significantly increased the protein content compared to raw lupin seeds. In raw lupin seeds, globulins comprised the major fraction followed by glutelin. Debittered seeds characterized by high glutelin, fermented are characterized by high globulin while germinated characterized by both fractions. Most of the amino acids level was increased after processing of the seeds.
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spelling	10.24925/turjaf.v4i1.9-16.404 doi (DE-627)DOAJ012777773 (DE-599)DOAJ8349f3f4ddcf4bf899b1c0f759a725b0 DE-627 ger DE-627 rakwb eng tur S1-972 Mohamed Ahmed M. Omer verfasserin aut Effect of Different Processing Methods on Anti-Nutrients Content and Protein Quality of Improved Lupin (Lupinus Albus L.) Cultivar Seeds 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Lupin seeds of genetically improved cultivar (Golo) were subjected to different processing methods and investigated according to anti-nutritional factors content and protein quality. Results showed that tannin content of raw seeds was significantly increased in sprouted and debittered seeds before and after boiling but in fermented seeds it declined significantly. Phytate content was significantly decreased in all processed seeds with a significant reduction observed in germinated seeds. The reduction in Phytate as a result of processing was accompanied by a significant improvement in protein digestibility. The protein content of lupin seeds decreased in sprouted seeds and increased in fermented and debittered ones. Boiling of the seeds even the sprouted ones significantly increased the protein content compared to raw lupin seeds. In raw lupin seeds, globulins comprised the major fraction followed by glutelin. Debittered seeds characterized by high glutelin, fermented are characterized by high globulin while germinated characterized by both fractions. Most of the amino acids level was increased after processing of the seeds. Boiling Chemical composition Fermentation Germination In vitro protein digestibility Lupin Protein fractions Agriculture S Agriculture (General) ElShazali Ahmed Mohamed verfasserin aut Isam A. Mohamed Ahmed verfasserin aut Abu ElGasim A. Yagoub verfasserin aut Elfadil E. Babiker verfasserin aut In Turkish Journal of Agriculture: Food Science and Technology Turkish Science and Technology Publishing (TURSTEP), 2013 4(2016), 1, Seite 9-16 (DE-627)782179142 (DE-600)2764733-X 2148127X nnns volume:4 year:2016 number:1 pages:9-16 https://doi.org/10.24925/turjaf.v4i1.9-16.404 kostenfrei https://doaj.org/article/8349f3f4ddcf4bf899b1c0f759a725b0 kostenfrei http://www.agrifoodscience.com/index.php/TURJAF/article/view/404 kostenfrei https://doaj.org/toc/2148-127X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 4 2016 1 9-16
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authorswithroles_txt_mv	Mohamed Ahmed M. Omer @@aut@@ ElShazali Ahmed Mohamed @@aut@@ Isam A. Mohamed Ahmed @@aut@@ Abu ElGasim A. Yagoub @@aut@@ Elfadil E. Babiker @@aut@@
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callnumber-first	S - Agriculture
author	Mohamed Ahmed M. Omer
spellingShingle	Mohamed Ahmed M. Omer misc S1-972 misc Boiling misc Chemical composition misc Fermentation misc Germination misc In vitro protein digestibility misc Lupin misc Protein fractions misc Agriculture misc S misc Agriculture (General) Effect of Different Processing Methods on Anti-Nutrients Content and Protein Quality of Improved Lupin (Lupinus Albus L.) Cultivar Seeds
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topic_title	S1-972 Effect of Different Processing Methods on Anti-Nutrients Content and Protein Quality of Improved Lupin (Lupinus Albus L.) Cultivar Seeds Boiling Chemical composition Fermentation Germination In vitro protein digestibility Lupin Protein fractions
topic	misc S1-972 misc Boiling misc Chemical composition misc Fermentation misc Germination misc In vitro protein digestibility misc Lupin misc Protein fractions misc Agriculture misc S misc Agriculture (General)
topic_unstemmed	misc S1-972 misc Boiling misc Chemical composition misc Fermentation misc Germination misc In vitro protein digestibility misc Lupin misc Protein fractions misc Agriculture misc S misc Agriculture (General)
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title	Effect of Different Processing Methods on Anti-Nutrients Content and Protein Quality of Improved Lupin (Lupinus Albus L.) Cultivar Seeds
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title_full	Effect of Different Processing Methods on Anti-Nutrients Content and Protein Quality of Improved Lupin (Lupinus Albus L.) Cultivar Seeds
author_sort	Mohamed Ahmed M. Omer
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author_browse	Mohamed Ahmed M. Omer ElShazali Ahmed Mohamed Isam A. Mohamed Ahmed Abu ElGasim A. Yagoub Elfadil E. Babiker
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title_sort	effect of different processing methods on anti-nutrients content and protein quality of improved lupin (lupinus albus l.) cultivar seeds
callnumber	S1-972
title_auth	Effect of Different Processing Methods on Anti-Nutrients Content and Protein Quality of Improved Lupin (Lupinus Albus L.) Cultivar Seeds
abstract	Lupin seeds of genetically improved cultivar (Golo) were subjected to different processing methods and investigated according to anti-nutritional factors content and protein quality. Results showed that tannin content of raw seeds was significantly increased in sprouted and debittered seeds before and after boiling but in fermented seeds it declined significantly. Phytate content was significantly decreased in all processed seeds with a significant reduction observed in germinated seeds. The reduction in Phytate as a result of processing was accompanied by a significant improvement in protein digestibility. The protein content of lupin seeds decreased in sprouted seeds and increased in fermented and debittered ones. Boiling of the seeds even the sprouted ones significantly increased the protein content compared to raw lupin seeds. In raw lupin seeds, globulins comprised the major fraction followed by glutelin. Debittered seeds characterized by high glutelin, fermented are characterized by high globulin while germinated characterized by both fractions. Most of the amino acids level was increased after processing of the seeds.
abstractGer	Lupin seeds of genetically improved cultivar (Golo) were subjected to different processing methods and investigated according to anti-nutritional factors content and protein quality. Results showed that tannin content of raw seeds was significantly increased in sprouted and debittered seeds before and after boiling but in fermented seeds it declined significantly. Phytate content was significantly decreased in all processed seeds with a significant reduction observed in germinated seeds. The reduction in Phytate as a result of processing was accompanied by a significant improvement in protein digestibility. The protein content of lupin seeds decreased in sprouted seeds and increased in fermented and debittered ones. Boiling of the seeds even the sprouted ones significantly increased the protein content compared to raw lupin seeds. In raw lupin seeds, globulins comprised the major fraction followed by glutelin. Debittered seeds characterized by high glutelin, fermented are characterized by high globulin while germinated characterized by both fractions. Most of the amino acids level was increased after processing of the seeds.
abstract_unstemmed	Lupin seeds of genetically improved cultivar (Golo) were subjected to different processing methods and investigated according to anti-nutritional factors content and protein quality. Results showed that tannin content of raw seeds was significantly increased in sprouted and debittered seeds before and after boiling but in fermented seeds it declined significantly. Phytate content was significantly decreased in all processed seeds with a significant reduction observed in germinated seeds. The reduction in Phytate as a result of processing was accompanied by a significant improvement in protein digestibility. The protein content of lupin seeds decreased in sprouted seeds and increased in fermented and debittered ones. Boiling of the seeds even the sprouted ones significantly increased the protein content compared to raw lupin seeds. In raw lupin seeds, globulins comprised the major fraction followed by glutelin. Debittered seeds characterized by high glutelin, fermented are characterized by high globulin while germinated characterized by both fractions. Most of the amino acids level was increased after processing of the seeds.
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title_short	Effect of Different Processing Methods on Anti-Nutrients Content and Protein Quality of Improved Lupin (Lupinus Albus L.) Cultivar Seeds
url	https://doi.org/10.24925/turjaf.v4i1.9-16.404 https://doaj.org/article/8349f3f4ddcf4bf899b1c0f759a725b0 http://www.agrifoodscience.com/index.php/TURJAF/article/view/404 https://doaj.org/toc/2148-127X
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