Effects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet).

Abstract

Lupin (Lupinus mutabilis), known as chocho in Andean countries, is an ancient legume crop with high nutritional value especially in terms of protein. However, its consumption is limited due to the presence of anti-nutritional factors like alkaloids and oligosaccharides (RFOs). Two yeasts S cerevisiae and S. boulardii, and a mix of probiotic bacteria (PB) were inoculated in different proportions to lupin whole meals (WL), and fermented in semisolid state for 24 h. When compared to the control, all treatments showed significant differences (p < 0.05) on proximal composition and anti-nutritional factors. A higher degradation of oligosaccharides (27.3%–82.3%), phytic acid (61.9%–67.0%) and alkaloids (25.5%–36.7%) were observed in all experimental treatments. However, the alkaloid levels were not reduced to values lower than 0.07% considered safe for humans. Protein, fat and carbohydrates showed differences between control and experimental treatments, while crude fiber and ash only presented differences with the WL control. Statistical analyses of variations of proximate chemical composition and reduction of anti-nutritional factors indicated that combination of PB and yeasts can be effectively used to reduce levels of the anti-nutritional factors associated to lupin.