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

Abstract

Lupin is an ancient leguminous plant; it has been cultivated and used as food for human and cattle since around 2000 years ago [3, 5]. There are about 400 species of lupins (Genus: Lupinus), among them only a few of them have been extensively studied. Lupins are characterized by the ability to grow on poor agricultural lands. Lupine seeds are a valuable ancient legume which contains high amount of protein, dietary fiber, oil, minerals and different functional components [4,5,6]. Lupine seeds are employed as a protein source for animal and human nutrition in various parts of the world, not only for their nutritional value (high in protein, lipids and dietary fiber), but also their adaptability to marginal soils and climates. Lupine flour is added for its nutritive value (high protein efficiency ratio) and also to provide functional properties in bakery and pastry products, protein concentrates and other industrial products, as well as for the elaboration of lactose-free milk and yoghurt analogues [ 6,7,8 ].