Calcium, Iron, and Zinc Bioaccessibilities of Australian Sweet Lupin (Lupinus angustifolius L.) Cultivars

© 2017 American Chemical Society. In this study, we aimed to determine the effect of the cultivar and dehulling on calcium, iron, and zinc bioaccessibilities of Australian sweet lupin (ASL). Ten ASL cultivars grown in 2011, 2012, and 2013 in Western Australia were used for the study. The bioaccessibilities of calcium, iron, and zinc in whole seed and dehulled lupin samples were determined using a dialysability method. The cultivar had significant effects on calcium, iron, and zinc contents and their bioaccessibilities. Average bioaccessibilities of 6% for calcium, 17% for iron, and 9% for zinc were found for whole seeds. Dehulled ASL had average calcium, iron, and zinc bioaccessibilities of 11%, 21%, and 12%, respectively. Compared to some other pulses, ASL had better iron bioaccessibility and poorer calcium and zinc bioaccessibilities. Dehulling increased calcium bioaccessibilities of almost all lupin cultivars. The effect of dehulling on iron and zinc bioaccessibilities depends on the ASL cultivar

Phytochemical composition and bioactivities of lupin: A review

Lupin is a nonstarchy grain legume with high protein, dietary fibre and low fat contents. The industrial shift of lupin seed utilisation from feed to food has recently increased the scientific interest to explore its phytochemical composition and biological activities. Lupin seeds contain significant amounts of polyphenols, carotenoids, phytosterols, tocopherols, alkaloids and peptides with antioxidant, antimicrobial, anticarcinogenic and anti-inflammatory activities. Among polyphenols, genistein and their derivatives (isoflavones) are of great importance because of their phytoestrogenic potential. This comprehensive review will help out the readers in understanding the phytochemicals present in lupin and their benefits

Development of a fermented product with higher phenolic compounds and lower anti-nutritional factors from germinated lupin (Lupinus angustifolius L.)

© 2018 Wiley Periodicals, Inc. The nutritional profile of lupin (Lupinus angustifolius L.) seeds has recently increased the scientific importance to develop variety of lupin-enriched food products. In this study, a fermented food product from lupin was developed as another product to Tempe (a fermented food product made from cereals) family for its improved nutrient profile. For this purpose, whole lupin seeds were subjected to germination at 25°C for 0, 3, 6, 9, and 12 hr. After dehulling and cooking, lupin seeds from each germination period were fermented using Rhizopus oligosporus. Fermentation significantly increased the phenolic contents and antioxidant potential by 300%–450% and 100%–300%, respectively. Decrease in phytate content from 14.2 to 4.7 mg/g DM and tannins from 0.88 to 0.07 mg CE/g DM were also noted. In conclusion, germination of seeds can be used as a pretreatment to obtain higher quantities of bioavailable phytochemical components in fermented lupin. Practical applications: The presence of different innovative food products in the market shows the commitment of food scientists to fulfill the consumer demand for food with high nutritive value. The process of fermentation is known to improve the nutrients’ profile, thus helps to meet the consumer demands. The nutritive importance of Australian sweet lupin is known well-demonstrated for its application in various food products. The outcome of this study could be of great importance to food industry for production of a novel-fermented food product with improved nutritional value from germinated lupin. The proposed product is relatively cheap compared with traditional Tempe made from soybean due to its lower agronomical production cost. The study could be extended to analyze protein digestibility and to improve the sensory acteristics of product for higher consumer acceptability