Chemical and Nutritional Characterization of Lupine Tempeh

Abstract

Chemical composition and protein value of a tcmpeh-related food using lupine as substrate was determined.Bitter lupine grits were slowly degraded as compared to sweet lupine, pointing out the inhibitory action of lupine alkaloids. Any fungal degradation of the latter could be determined.Sweet lupine tempeh was further characterized. Water-soluble substances increased during the first 17 hr and then only slight changes occurred.The lipid fraction was preferentially metabolized by the fungus, reaching almost 50% loss after 45 hr fermentation.iinolenic and erucic aiids were particularly degraded. No significant increase of the NPR values or urotein dieestibilitv of fermeited lupine were observed. Preliminary r&ults of sensory evaIuation of deep-fat fried lupine tempeh were promising.

Enrichment of ACE inhibitory peptides in navy bean (Phaseolus vulgaris) using lactic acid bacteria

“…Hypertension, one of the world's most common high-risk diseases, affects about 22% of the world's population and is regarded as the main risk factor for 30 cardiovascular diseases (CVD) such as stroke, myocardial infarction, heart failure and etc. Hypertension, one of the world's most common high-risk diseases, affects about 22% of the world's population and is regarded as the main risk factor for 30 cardiovascular diseases (CVD) such as stroke, myocardial infarction, heart failure and etc.…”

Chemical Composition and Fatty Acid Profile of Several Mexican Wild Lupins

“…The chemical proximate composition of the wild Mexican lupins studied is within the range of values previously reported for several lupin species except for¸. mutabilis (Agosin et al, 1989;Markiewicz et al, 1988;Ballester et al, 1986;Muzquiz et al, 1982;Ruiz Lopez et al, 2000). The fatty acid pro"le, oleic}linoleic acid ratio and the unsaturated}saturated acid ratio of lupin oils are shown in Tables 2 and 3, where the ratio of C18:1 to C18:2 found in all lupin populations analyzed (0.3}0.50) was lower than that reported for cultivated species of .…”

“…Palmitic (C16:0), oleic (C18:1) and linoleic (C18:2) acids are the predominant fatty acids found in both domesticated and wild lupin seed oils. These fatty acids account for almost 90% of the total fatty acids present in lupin oils (Markiewicz et al, 1988;Agosin et al, 1989;Williams, 1989). Lupin oils have also been reported to contain linolenic (C18:3), eicosenic (C20:1), eicosadienoic (20:2), erucic (C22:1), docosadienoic (C22:2), behenic (C22:0), palmitoleic (C16:1), myristic (C14:0), stearic (C18:0), and arachidic (C20:0) fatty acids (Oliveira and Ferreira, 1988;Fuentes and Planchuelo, 1997;Green and Oram, 1983;Huesa et al, 1985).…”

Sensory Evaluation of Tempeh Produced by Fermentation of Common Beans

“…The fungal metabolic activity slightly but significantly (P < 0.05) decreased the fat and fiber contents whereas ash did not change (P>O.O5). The ability of this fungus to hydrolyze fat is well documented (Wagenknecht et al, 1961;Agosin et al, 1989 h For comparison purposes, the nitrogen to protein conversion factor of 6.25 was used here for all samples. i Fresh beans were used for preparation of fried tempeh and cookies.…”