Effect of debittering and solid-state fermentation processes on the nutritional content of lupine (Lupinus mutabilis Sweet)
There is a growing interest in vegetable-based sources of proteins. Despite its high nutrient content, lupine has been rarely exploited as a protein source due to the presence of high levels of non-nutritive compounds such as alkaloids, which impart a bitter taste. Here, we evaluated the effect of d...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2020 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/382264 |
| Acceso en línea: | http://hdl.handle.net/10261/382264 https://api.elsevier.com/content/abstract/scopus_id/85079384976 |
| Access Level: | acceso abierto |
| Palabra clave: | Debittering process Leguminous Nutritional content Solid fermentation legumes |
| Sumario: | There is a growing interest in vegetable-based sources of proteins. Despite its high nutrient content, lupine has been rarely exploited as a protein source due to the presence of high levels of non-nutritive compounds such as alkaloids, which impart a bitter taste. Here, we evaluated the effect of debittering and solid-state fermentation on the nutritional contents of three lupine varieties (Lupinus mutabilis Sweet). These processes induced significant changes (P < 0.05) in the nutritional composition of the three lupine varieties (INIAP-450, INIAP-451 and Criollo) and increased the protein levels to 644.55 g kg−1 (Criollo variety) and the levels of several constituent amino acids such as valine (54.62 g kg−1), methionine (42.47 g kg−1), isoleucine (59.27 g kg−1) and leucine (76.32 g kg−1). The ether extract of INIAP-450 showed increased levels (up to 244.03 g kg−1); especially, monounsaturated fatty acids (559.78 g kg−1) and polyunsaturated fatty acids (293.17 g kg−1) were observed. The omega-6/omega-3 ratio in the debittered grain oil reached the minimum requirement established for good-quality oils (5/1). However, the levels of other components decreased, showing levels up to 13.04 g kg−1 (total starch) in the Criollo variety, 22.62 g kg−1 (resistant starch) in INIAP-450, 6.53 g kg−1 (potassium) in INIAP-451, 46 g kg−1 (iron) in INIAP-451 and 29.75 g kg−1 (zinc) in INIAP-450. |
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