Effect of Some Traditional Processing Methods on Nutritional Composition and Alkaloid Content of Lupin Bean

Yadesa Abeshu; Biadge Kefale

doi:doi:10.11648/j.ijbc.20170204.13

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Effect of Some Traditional Processing Methods on Nutritional Composition and Alkaloid Content of Lupin Bean

Yadesa Abeshu, Biadge Kefale

Published in International Journal of Bioorganic Chemistry (Volume 2, Issue 4)

Received: 26 July 2017 Accepted: 7 August 2017 Published: 30 August 2017

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Abstract

Sweet and bitter lupin bean were processed by traditional common processing methods soaking, cooking, fermenting and germinating techniques. The proximate, mineral and alkaloid content of unprocessed, soaked, fermented, germinated and cooked sweet as well as bitter lupin were determined. According to the results crude protein and carbohydrate were significantly highest in soaked and cooked than in fermented and germinated lupin bean. Fiber content, fat content and total ash were significantly reduced in cooked, soaked and fermented bean, but fiber and total ash significantly increased for the germinated sweet and bitter lupin. In the sweet lupin K, Zn, Fe levels were significantly reduced in soaked, fermented and cooked bean, but Na level was significantly highest in germinated, soaked and cooked except in fermented lupin bean. For the bitter lupin K level was significantly increased in soaked, cooked, fermented and germinated bean. But Ca and Na level significantly increased in cooked bean only. Fe and Zn significantly reduced in, cooked, soaked, fermented and germinated. Alkaloid content of the bean was significantly reduced in soaked, cooked, fermented and germinated, but it was highly influenced by cooking and soaking methods. The results indicated that cooking and soaking enhanced the nutrient contents and drastically reduced the lupin bean alkaloid content.

Published in	International Journal of Bioorganic Chemistry (Volume 2, Issue 4)
DOI	10.11648/j.ijbc.20170204.13
Page(s)	174-179
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Nutrients, Processing, Alkaloid, Lupin Bean

References

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APA Style

Yadesa Abeshu, Biadge Kefale. (2017). Effect of Some Traditional Processing Methods on Nutritional Composition and Alkaloid Content of Lupin Bean. International Journal of Bioorganic Chemistry, 2(4), 174-179. https://doi.org/10.11648/j.ijbc.20170204.13

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ACS Style

Yadesa Abeshu; Biadge Kefale. Effect of Some Traditional Processing Methods on Nutritional Composition and Alkaloid Content of Lupin Bean. Int. J. Bioorg. Chem. 2017, 2(4), 174-179. doi: 10.11648/j.ijbc.20170204.13

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AMA Style

Yadesa Abeshu, Biadge Kefale. Effect of Some Traditional Processing Methods on Nutritional Composition and Alkaloid Content of Lupin Bean. Int J Bioorg Chem. 2017;2(4):174-179. doi: 10.11648/j.ijbc.20170204.13

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@article{10.11648/j.ijbc.20170204.13,
  author = {Yadesa Abeshu and Biadge Kefale},
  title = {Effect of Some Traditional Processing Methods on Nutritional Composition and Alkaloid Content of Lupin Bean},
  journal = {International Journal of Bioorganic Chemistry},
  volume = {2},
  number = {4},
  pages = {174-179},
  doi = {10.11648/j.ijbc.20170204.13},
  url = {https://doi.org/10.11648/j.ijbc.20170204.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijbc.20170204.13},
  abstract = {Sweet and bitter lupin bean were processed by traditional common processing methods soaking, cooking, fermenting and germinating techniques. The proximate, mineral and alkaloid content of unprocessed, soaked, fermented, germinated and cooked sweet as well as bitter lupin were determined. According to the results crude protein and carbohydrate were significantly highest in soaked and cooked than in fermented and germinated lupin bean. Fiber content, fat content and total ash were significantly reduced in cooked, soaked and fermented bean, but fiber and total ash significantly increased for the germinated sweet and bitter lupin. In the sweet lupin K, Zn, Fe levels were significantly reduced in soaked, fermented and cooked bean, but Na level was significantly highest in germinated, soaked and cooked except in fermented lupin bean. For the bitter lupin K level was significantly increased in soaked, cooked, fermented and germinated bean. But Ca and Na level significantly increased in cooked bean only. Fe and Zn significantly reduced in, cooked, soaked, fermented and germinated. Alkaloid content of the bean was significantly reduced in soaked, cooked, fermented and germinated, but it was highly influenced by cooking and soaking methods. The results indicated that cooking and soaking enhanced the nutrient contents and drastically reduced the lupin bean alkaloid content.},
 year = {2017}
}

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TY - JOUR
T1 - Effect of Some Traditional Processing Methods on Nutritional Composition and Alkaloid Content of Lupin Bean
AU - Yadesa Abeshu
AU - Biadge Kefale
Y1 - 2017/08/30
PY - 2017
N1 - https://doi.org/10.11648/j.ijbc.20170204.13
DO - 10.11648/j.ijbc.20170204.13
T2 - International Journal of Bioorganic Chemistry
JF - International Journal of Bioorganic Chemistry
JO - International Journal of Bioorganic Chemistry
SP - 174
EP - 179
PB - Science Publishing Group
SN - 2578-9392
UR - https://doi.org/10.11648/j.ijbc.20170204.13
AB - Sweet and bitter lupin bean were processed by traditional common processing methods soaking, cooking, fermenting and germinating techniques. The proximate, mineral and alkaloid content of unprocessed, soaked, fermented, germinated and cooked sweet as well as bitter lupin were determined. According to the results crude protein and carbohydrate were significantly highest in soaked and cooked than in fermented and germinated lupin bean. Fiber content, fat content and total ash were significantly reduced in cooked, soaked and fermented bean, but fiber and total ash significantly increased for the germinated sweet and bitter lupin. In the sweet lupin K, Zn, Fe levels were significantly reduced in soaked, fermented and cooked bean, but Na level was significantly highest in germinated, soaked and cooked except in fermented lupin bean. For the bitter lupin K level was significantly increased in soaked, cooked, fermented and germinated bean. But Ca and Na level significantly increased in cooked bean only. Fe and Zn significantly reduced in, cooked, soaked, fermented and germinated. Alkaloid content of the bean was significantly reduced in soaked, cooked, fermented and germinated, but it was highly influenced by cooking and soaking methods. The results indicated that cooking and soaking enhanced the nutrient contents and drastically reduced the lupin bean alkaloid content.
VL - 2
IS - 4
ER -

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Author Information

Yadesa Abeshu

Department of Food Science and Nutrition, Ethiopian Institute of Agricultural Research, Holeta Agricultural Research Center, Holeta, Ethiopia
Biadge Kefale

Department of Food Science and Nutrition, Ethiopian Institute of Agricultural Research, Holeta Agricultural Research Center, Holeta, Ethiopia

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APA Style

Yadesa Abeshu, Biadge Kefale. (2017). Effect of Some Traditional Processing Methods on Nutritional Composition and Alkaloid Content of Lupin Bean. International Journal of Bioorganic Chemistry, 2(4), 174-179. https://doi.org/10.11648/j.ijbc.20170204.13

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ACS Style

Yadesa Abeshu; Biadge Kefale. Effect of Some Traditional Processing Methods on Nutritional Composition and Alkaloid Content of Lupin Bean. Int. J. Bioorg. Chem. 2017, 2(4), 174-179. doi: 10.11648/j.ijbc.20170204.13

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AMA Style

Yadesa Abeshu, Biadge Kefale. Effect of Some Traditional Processing Methods on Nutritional Composition and Alkaloid Content of Lupin Bean. Int J Bioorg Chem. 2017;2(4):174-179. doi: 10.11648/j.ijbc.20170204.13

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@article{10.11648/j.ijbc.20170204.13,
  author = {Yadesa Abeshu and Biadge Kefale},
  title = {Effect of Some Traditional Processing Methods on Nutritional Composition and Alkaloid Content of Lupin Bean},
  journal = {International Journal of Bioorganic Chemistry},
  volume = {2},
  number = {4},
  pages = {174-179},
  doi = {10.11648/j.ijbc.20170204.13},
  url = {https://doi.org/10.11648/j.ijbc.20170204.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijbc.20170204.13},
  abstract = {Sweet and bitter lupin bean were processed by traditional common processing methods soaking, cooking, fermenting and germinating techniques. The proximate, mineral and alkaloid content of unprocessed, soaked, fermented, germinated and cooked sweet as well as bitter lupin were determined. According to the results crude protein and carbohydrate were significantly highest in soaked and cooked than in fermented and germinated lupin bean. Fiber content, fat content and total ash were significantly reduced in cooked, soaked and fermented bean, but fiber and total ash significantly increased for the germinated sweet and bitter lupin. In the sweet lupin K, Zn, Fe levels were significantly reduced in soaked, fermented and cooked bean, but Na level was significantly highest in germinated, soaked and cooked except in fermented lupin bean. For the bitter lupin K level was significantly increased in soaked, cooked, fermented and germinated bean. But Ca and Na level significantly increased in cooked bean only. Fe and Zn significantly reduced in, cooked, soaked, fermented and germinated. Alkaloid content of the bean was significantly reduced in soaked, cooked, fermented and germinated, but it was highly influenced by cooking and soaking methods. The results indicated that cooking and soaking enhanced the nutrient contents and drastically reduced the lupin bean alkaloid content.},
 year = {2017}
}

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