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...

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Autores: Villacrés, Elena, Quelal, María Belén, Jácome, Xiomara, Cueva, Gabriela, Rosell, Cristina M.
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
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spelling Effect of debittering and solid-state fermentation processes on the nutritional content of lupine (Lupinus mutabilis Sweet)Villacrés, ElenaQuelal, María BelénJácome, XiomaraCueva, GabrielaRosell, Cristina M.Debittering processLeguminousNutritional contentSolid fermentationlegumesThere 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.The authors would like to acknowledge the financial support of the Inter-American Development Bank, (BID), Cooperative Program for the Regional Agricultural Technology Fund (FONTAGRO) (Project FTG/RF-14893-RG, 2016-2018), Spanish Ministry of Science, Innovation and Universities (RTI2018-095919-B-C21) and the European Regional Development Fund (FEDER) (RTI2018-095019-B-C21).Peer reviewedInstitute of Food Science and Technology (U.K.)Banco Interamericano de DesarrolloFondo Regional de Tecnología AgropecuariaMinisterio de Ciencia, Innovación y Universidades (España)European CommissionVillacrés, Elena [0000-0001-9660-5845]Rosell, Cristina M. [0000-0001-7197-5874]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202520252020info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttp://hdl.handle.net/10261/382264https://api.elsevier.com/content/abstract/scopus_id/85079384976reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095919-B-C21International Journal of Food Science and Technologyhttps://doi.org/10.1111/ijfs.14512Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3822642026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effect of debittering and solid-state fermentation processes on the nutritional content of lupine (Lupinus mutabilis Sweet)
title Effect of debittering and solid-state fermentation processes on the nutritional content of lupine (Lupinus mutabilis Sweet)
spellingShingle Effect of debittering and solid-state fermentation processes on the nutritional content of lupine (Lupinus mutabilis Sweet)
Villacrés, Elena
Debittering process
Leguminous
Nutritional content
Solid fermentation
legumes
title_short Effect of debittering and solid-state fermentation processes on the nutritional content of lupine (Lupinus mutabilis Sweet)
title_full Effect of debittering and solid-state fermentation processes on the nutritional content of lupine (Lupinus mutabilis Sweet)
title_fullStr Effect of debittering and solid-state fermentation processes on the nutritional content of lupine (Lupinus mutabilis Sweet)
title_full_unstemmed Effect of debittering and solid-state fermentation processes on the nutritional content of lupine (Lupinus mutabilis Sweet)
title_sort Effect of debittering and solid-state fermentation processes on the nutritional content of lupine (Lupinus mutabilis Sweet)
dc.creator.none.fl_str_mv Villacrés, Elena
Quelal, María Belén
Jácome, Xiomara
Cueva, Gabriela
Rosell, Cristina M.
author Villacrés, Elena
author_facet Villacrés, Elena
Quelal, María Belén
Jácome, Xiomara
Cueva, Gabriela
Rosell, Cristina M.
author_role author
author2 Quelal, María Belén
Jácome, Xiomara
Cueva, Gabriela
Rosell, Cristina M.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Banco Interamericano de Desarrollo
Fondo Regional de Tecnología Agropecuaria
Ministerio de Ciencia, Innovación y Universidades (España)
European Commission
Villacrés, Elena [0000-0001-9660-5845]
Rosell, Cristina M. [0000-0001-7197-5874]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Debittering process
Leguminous
Nutritional content
Solid fermentation
legumes
topic Debittering process
Leguminous
Nutritional content
Solid fermentation
legumes
description 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.
publishDate 2020
dc.date.none.fl_str_mv 2020
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/382264
https://api.elsevier.com/content/abstract/scopus_id/85079384976
url http://hdl.handle.net/10261/382264
https://api.elsevier.com/content/abstract/scopus_id/85079384976
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095919-B-C21
International Journal of Food Science and Technology
https://doi.org/10.1111/ijfs.14512
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Institute of Food Science and Technology (U.K.)
publisher.none.fl_str_mv Institute of Food Science and Technology (U.K.)
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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