THE EFFECTS OF DIFFERENT DEBITTERING METHODS ON THE PRODUCTION OF LUPIN BEAN SNACK FROM BITTER LUPINUS ALBUS L. SEEDS

Abstract

ABSTRACT The aim of this study was to remove the alkaloids from bitter lupin (Lupinus albus L.) seeds by different debittering methods and to produce a lupin bean snack. During production of the snack, the total alkaloid content of seeds decreased significantly (P ≤ 0.01) from 14.4 g/kg to a level that was undetectable. A major alkaloid in lupin seeds was identified as lupanine. It was present at a concentration of 12.513 g/kg, which constituted 87% of the total alkaloid content. The other alkaloids that were identified were sparteine, albine, α‐isolupanine and multiflorine. The concentrations of the alkaloids decreased gradually during the debittering process. The values for dry matter, protein, lipid, starch and ash content of seeds changed in a statistically significant manner (P ≤ 0.05, P ≤ 0.01) during production of the snack. Aqueous debittering at room temperature was found to be a more favorable process because it resulted in more acceptable sensorial properties than alkaline and thermal debittering methods.PRACTICAL APPLICATIONSBitter lupin seeds (Lupinus albus L.) cannot be consumed directly because they naturally contain high amounts of toxic alkaloids, which cause bitterness, despite their high protein content. The aim of this study is to remove bitterness from lupin seeds with different debittering methods and to produce a lupin bean snack.