Effect of Processing Methods on Alkaloids, Phytate, Phenolics, Antioxidants Activity and Minerals of Newly Developed Lupin (Lupinus albusL.) Cultivar

Abstract

The effect of three different processing methods on alkaloids, phytate, total phenolics, antioxidant activity and minerals content and extractability of newly developed lupin cultivar (Golo) was investigated. Germination of lupin seeds as well as fermentation (before boiling) significantly (P ≤ 0.05) increased alkaloids content ( > 50%). However, boiling of fermented seeds and debittering process had significantly (P ≤ 0.05) lowered the level of alkaloids, with few exceptions for boiled fermented seeds compared to raw seeds. Regardless of the processing method and compared to raw seeds, phytate level was significantly (P ≤ 0.05) decreased ( ≤ 21.24%) while total phenolics significantly (P ≤ 0.05) increased ( > 50%). Antiradical activity significantly (P ≤ 0.05) increased for germinated seeds and decreased for fermented ones. The increase in antioxidant activity was accompanied by lower values in IC50. All processing methods significantly (P ≤ 0.05) decreased minerals content but significantly (P ≤ 0.05) increased the extractability. Practical Applications Despite the high protein content and antioxidant properties of the newly developed lupin cultivar, it also has high antinutritional factors. The result in this study suggested that through processing (germination, boiling, fermentation), the antinutrients and alkaloids of the lupin can be reduced and the antioxidant properties increased, thereby increasing the utilization potential of the cultivar as functional ingredient in foods.