Effect of Roasting on the Chemical Composition and Protein Quality of Lupin Seeds (Lupinus albus cv Multolupa)

Abstract

The effect of roasting lupin seeds (Lupinus albus cv Multolupa) for 10,20, 30, and 40 min at SO-9Cr'C was studied. Raw lupin was shown to be markedly deficient in the S-amino acids. These were not affected by roasting for 10 min, although a mild loss was observed for isoleutine and valine. However, heating for up to 40 min caused important losses in lysine and metbionine + cystine. PER for raw lupin was 0.80 (casein 2.93) and that of the 10 min heated sample was 0.92 (NS) , while roasting for 20, 30 and 40 min caused a severe reduction in protein quality (PER 0.59, 0.53 and 0.46 respectively). All these values improved significantly (pdO.01) by supplementation with 0.1% DL-methionine. Heating lupin seeds for 10 min may help to remove the "beany" flavor of this legume.

Flavor Aspects of Pulse Ingredients

“…Debittering of lupin (bitterness caused by the presence of quinolizidine alkaloids) is an operation that involves leaching in water and boiling in water (Yáñez et al 1986; Santana and Empis 2001). This processing unfortunately leads also to a partial loss of the soluble protein, together with the undesirable bitter alkaloids (mainly lupanine), oligosaccharide flatulents, and phytate.…”

“…Roasting has been reported as a processing step to reduce the beany off‐flavor from lupin seeds (Yáñez et al 1986). The effect of roasting lupin seeds ( Lupinus albus cv.…”

Influence of premilling thermal treatments of yellow peas, navy beans, and fava beans on the flavor and end‐product quality of tortillas and pitas

“…Other thermal heat treatments, such as roasting and micronization, have both been shown to successfully alter the sensory profile and flour functionality of different pulses. Roasting has been reported to reduce off flavors (Yañez et al., 1986) and change functional properties, such as water absorption and holding capacity, gelling properties and color (Aguilera et al., 1982; Barron et al., 1992). Similarly, research has shown that micronization affects functional properties, such as water and oil absorption capacities, starch gelatinization, foaming capacity, and protein solubility (Mwangwela et al., 2007; Pathiratne et al., 2015; Ribéreau et al., 2018).…”