A chemical study of <i>lupinus hispanicus</i> seed—nutritional components

Múzquiz, M.; Burbano, Carmen; Rey, C. R.; Cassinello, Mar

doi:10.1002/jsfa.2740470207

Cited by 22 publications

(9 citation statements)

References 4 publications

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“…This concentration value is similar to that determined in ecotypes of L. hispanicus 22 and in L. luteus 20 and smaller than that determined in L. mutabilis 23. Among the varieties commonly cultivated ( L. angustifolius, L. albus, L. luteus and L. mutabilis ), there are bitter varieties (which contain above 5% of alkaloids) and non‐bitter varieties, with 0.01–0.05% 20, 22…”

Section: Resultssupporting

confidence: 82%

Diminution of quinolizidine alkaloids, oligosaccharides and phenolic compounds from two species of Lupinus and soybean seeds by the effect of Rhizopus oligosporus

2007

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Lupinus, like Glycine max (soybean), is an ancient leguminous plant. It has been used as a food by people living around the Mediterranean Sea and in the Andean Highlands. This legume contains quinolizidine alkaloids (Qas), oligosaccharides (OGS) and phenolic compounds (PC). The objective of this study was to evaluate the effect of the growth of Rhizopus oligosporus on the levels of Qas, OGS and PC from L. mutabilis, L. campestris and G. max through tempeh elaboration. The results showed that the soaking and cooking processes of legume seeds diminished the Qas content of L. mutabilis and L. campestris by 50%, and after 48 h of fermentation these compounds decreased by more than 90% in total. OGS diminished by more than 90% in the lupin seeds. The PC content of the three seed species subjected to these processes increased their absorbance value, probably due to the enzymatic action of a fungal tannase. These results suggested that the L. mutabilis, L. campestris and G. max fermentation with R. oligosporus is an efficient method for diminishing antinutritional factors and for obtaining a product with optimal nutritional value.

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Section: Resultssupporting

confidence: 82%

Diminution of quinolizidine alkaloids, oligosaccharides and phenolic compounds from two species of Lupinus and soybean seeds by the effect of Rhizopus oligosporus

2007

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“…luteus or¸. mutabilis (41}43%) (Guillaume, 1923;Herrera, 1944;Muzquiz et al, 1989a). In addition, the following amino acids, lysine, aspartic acid, hystidine, serine, alanine, threonine, glycine, glutamic acid, leucine, isoleucine, methionine, cystine, tryptophane, phenylalanine, valine, proline, ANTINUTRIENTS AND WILD LUPINS tyrosine and arginine, were found in wild lupin seeds.…”

Section: Proximate Compositionmentioning

confidence: 96%

Chemical Composition and Antinutrient Content of three Lupinus Species from Jalisco, Mexico

Ruiz-López

García-López

Castañeda-Vázquez

et al. 2000

Journal of Food Composition and Analysis

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“…Legume seeds are important sources of protein and other nutrients for humans and animals (Deshpande 1992 ;Dixon and Hosking 1992) and their nutritive value has been extensively studied (eg Muzquiz et al 1989 ;Savage and Deo 1989 ;Sgarbieri 1989 ;Sotelo et al 1995 ;Urbano et al 1995). Legume consumption has been related, however, to various deleterious e †ects and these have hampered wider utilisation.…”

Section: Introductionmentioning

confidence: 98%

Nutritional evaluation and metabolic effects in rats of protein isolates obtained from seeds of three legume species

Fernández‐Quintela

Barrio

Macarulla

et al. 1998

J. Sci. Food Agric.

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Three legume seeds, peas (Pisum sativum L), faba bean (Vicia faba L) and soybean (Glycine max L) and their respective protein isolates, were assayed for their nutritional value and metabolic effects. Feeding rats with either the legume seeds or the protein isolates resulted in an impairment in growth and significantly lower nutritional indices as compared to the control group. Protein apparent digestibility improved in the protein isolate fed rats, with similar digestibility data to those observed in the casein fed group. Liver, gastrocnemius muscle and spleen weights were decreased by legume consumption, and the enlargement detected in the small intestine weight in the animals fed on the legume seeds, was partially reversed in the animals receiving the protein isolate. This reversal was significant in rats offered faba bean protein isolate. Biochemical parameters were consistent in the legume groups, and hypoglycaemic and hypotriacylglycaemic responses were observed for the legume meals. Lower uric acid levels were found in some of the legume fed animals. Serum free amino acid profiles were affected by the legume intake, as compared with casein. Methionine and taurine concentrations decreased, whereas serine concentrations were augmented. Other amino acids, particularly glycine and valine, also showed modified plasma concentrations. These results suggest that the preparation of protein isolates, following an easy protocol, yield products with better digestibility, which keep the positive effects on glucose and triacylglyceride plasma levels, and partially reduce some other undesirable consequences related to legume consumption. © 1998 Society of Chemical Industry

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A chemical study of lupinus hispanicus seed—nutritional components

Cited by 22 publications

References 4 publications

Diminution of quinolizidine alkaloids, oligosaccharides and phenolic compounds from two species of Lupinus and soybean seeds by the effect of Rhizopus oligosporus

Diminution of quinolizidine alkaloids, oligosaccharides and phenolic compounds from two species of Lupinus and soybean seeds by the effect of Rhizopus oligosporus

Chemical Composition and Antinutrient Content of three Lupinus Species from Jalisco, Mexico

Nutritional evaluation and metabolic effects in rats of protein isolates obtained from seeds of three legume species

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