Effect of Processing Methods on Alkaloids, Phytate, Phenolics, Antioxidants Activity and Minerals of Newly Developed Lupin (Lupinus albusL.) Cultivar

Abstract

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.

Effect of Instant Controlled Pressure-Drop (DIC), Cooking and Germination on Non-Nutritional Factors of Common Vetch (Vicia sativa spp.)

“…Similar results were found on chickpea after 48 h of germination, where phytic acid content was reduced on 59% [51]. Our results are in agreement with those reported by Mohammed, et al [52], where the germination significantly decreased the content of phytic acid of lupin (Lupinus albus) due to phytase activity, that increases over time.…”

Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times

“…The changes in the FRAP and DPPH assayed antioxidant concentrations are attributed to leakage of antioxidant compounds in soaking water [117,193]. Additionally, soaking for longer times resulted in higher biochemical metabolism of the seeds by releasing more phenolic compounds, resulting in increased antioxidant activity, as shown in 48 h steeped BGN seeds [194]. Additionally, the authors of [195] hypothesised that soaking water remaining from the seed may have extracted the soluble free and linked phenolic, thus increasing the antioxidant capacity.…”

Phytochemical Screening and Study of Antibacterial Activity of Roasted and Unroasted Soaked White Lupinus Albus Seed Grows in Awi Zone, Ethiopia

“…Phytochemicalsare chemical compounds produced by plants.The name comes from the Greek word phyton, meaning plant. Some phytochemicals have been used as poisons and others as traditional medicine [1,2]. Human gets most of their food from plants, such vegetarian food is not a source of nutrition only, but they are also a source of many bioactive compounds which promote health, improve immunity and help in curing diseases.…”

“…Human gets most of their food from plants, such vegetarian food is not a source of nutrition only, but they are also a source of many bioactive compounds which promote health, improve immunity and help in curing diseases. Many edible plants show numerous bioactive properties [2,3,4] . Primary products of plants include carbohydrates, proteins and fats, whereas what is known as secondary products (Phytochemical compounds) represents the bioactive compounds.…”