Lupin Seeds Research Articles

High prevalence of lupin allergy among patients with peanut allergy: Identification of γ-conglutin as major allergen

BackgroundLupin is a protein-rich legume with a growing presence in the food market worldwide. With increased consumption, lupin allergy (LA) reports are also rising. Uncertainties exist on the cross-reactivity between peanut and lupin, the allergenic potential of different lupin species, and sensitization patterns among different populations. ObjectiveTo evaluate the molecular basis of LA and to determine lupin allergens from 3 different species that may be involved in peanut allergy (PA) cross-reactivity. MethodsA total of 43 subjects with PA, those with LA, or controls without food allergy were evaluated with skin prick tests (SPTs) and specific IgEs (sIgEs). Lupin-sensitized subjects were offered a lupin oral food challenge (OFC). Immunoblots and enzyme-linked immunosorbent assays were performed on sera from lupin-sensitized subjects. ResultsIn this study, 44% of the PA subjects were confirmed to have LA by OFC. Anaphylaxis was the most frequent manifestation after lupin consumption, with a minimal eliciting dosage of 1 g lupin flour. There was no difference in lupin sIgE or SPT wheal size between lupin-sensitized and confirmed LA subjects or in the severity of symptoms among confirmed LA subjects. Sera from lupin-sensitized subjects uniformly reacted to all 3 different lupin species. Immunoblotting and enzyme-linked immunosorbent assays revealed immunoglobulin E binding to α- and γ-conglutin in all analyzed sera, whereas α- and β-conglutin recognition was variable. ConclusionOur findings reveal a high prevalence of LA among PA subjects, emphasizing lupin must be labeled as an allergen in foods. Owing to high variability in lupin-sIgE and lupin-SPT results, LA diagnosis may require OFC. In our population, γ-conglutin is the major allergen of lupin.

Effects of broiler chicken age and dietary protease on the standardised ileal digestibility of amino acids in seeds from two lupin species

Abstract The extent to which lupin seeds can replace soybean meal in diets for broiler chickens is limited, and one of the reasons for this may be a lack of careful consideration given to the age-related amino acid availability differences in the feed formulation process. This study aimed to determine and compare standardised ileal digestibility (SID) coefficients of amino acids (AA) in raw seeds of the Lupinus luteus (YL) and the Lupinus angustifolius (NLL) cultivars as sole sources of AA in the diet of broiler chickens aged 14 or 28 days. An additional purpose was to check the influence of exogenous mono-component protease added to lupin-based assay diets on AA SID in birds at both ages. Each assay diet was offered to six replicatecages. On both sampling days, the contents from the lower half of the ileum were collected for determination of the apparent digestibility values. The SID coefficients were calculated using the age-appropriate basal ileal endogenous AA losses determined from birds fed a N-free diet. Results indicated a substantial advantage of YL over the NLL in SID of Met, Cys, His, Leu, Gly, Asp, Glu, Pro, Tyr and the average of total AA for 14-d-old chickens. With the exception of Cys and Tyr, there was no significant difference between these Lupinus species in the SID of AA in 28-d-old birds. The significant age-related differences within species were found only for the seeds of NLL, where the higher SID for Met, His, Ala, Pro, and the averages of total and indispensable AA were noted in birds aged 28 d. The protease increased SID of most AA from L. luteus in older broilers, whereas for L. angustifolius its efficacy was more pronounced in younger birds, giving the SID values similar to those determined at 28 d on an enzyme-unsupplemented diet. In conclusion, the SID coefficients of indispensable AA determined at 14 or 28 days of age for yellow lupin should not be applied to the precise formulation of starter-type feeds containing seeds of NLL.

Optimization of nutritional and sensory properties of fermented oat-based composite beverage

Oat (Avena sativa) is well-known for its nutritional value and health-promoting properties. There are only a few oat-based value-added products on the market in Ethiopia, and this study attempted to develop a new product that is both nutritionally enhanced and sensory acceptable, therefore, the objective of this study was to optimize the nutritional and sensory properties of a beverage made from oat, lupine (Lupinus albus), stinging nettle (Urtica simensis), and premix. D-optimal mixture experimental design was used to generate 11 runs applying the following constraints: 60–70% toasted oat, 10–25% roasted and soaked de-bittered white lupine, 5–15% boiled stinging nettle leaves, and 10% premix (flour of toasted black cardamom (2.8%), malted wheat (2.8%), pumpkin (2.6%), spiced chili peppers (1.1%), and table salt (0.7%). Statistical model evaluation and optimization were carried out using Minitab 19 software. The nutritional composition of the product was assessed, and results show that increasing the proportion of oat flour in the blend resulted in a significant (p < 0.05) increase in fat, carbohydrate, gross energy, and mineral contents (Fe, Zn). An increase in lupine flour increased crude protein, crude fiber, gross energy, phytate, tannin, oxalate, and antinutrient to mineral molar ratios. In contrast increased in stinging nettle leaf powder increased the ash and beta-carotene contents. Sensory of 11 composite sample beverages and control (90% oat plus 10% premix) were also carried out by 50 untrained panelists. Consequently, eight responses were optimized: protein, fat, Fe, Zn, beta-carotene, taste, appearance, and overall acceptability. The optimal blending ratio obtained was 70% oats, 11.3% lupine, 8.7% stinging nettle flour, and 10.0% premix. The study's findings suggested that the optimal combination of these traditionally processed ingredients in a beverage can be considered a valuable food with the potential to improve diet quality.

Comprehensive characteristic of lipid fraction as a distinguishing factor of three lupin seed species

Lupin seeds are indispensable as valuable sources of proteins that possess good technological properties and show health-beneficial effects. Unfortunately, because of the relatively low content, lupin seed oil has not been studied in such a detailed manner as the proteins. Therefore, this study aimed to provide comprehensive data on the chemical composition and technological parameters of the seed lipid fraction isolated from four cultivars of Lupinus angustifolius as well as two cultivars of L. albus and L. luteus. Among the analyzed seeds, L. albus had the highest fat content (10.52–12.06%) and total tocopherols (125.55–130.22 mg/kg dm), while L. angustifolius were marked with the highest carotenoids content (17.20–62.52 mg/kg oil). The fatty acid profile of the studied seeds was determined to be species-specific. From a technological point of view, L. albus seed oils show the highest oxidative stability. The principal components analysis revealed that the chemical composition and technological parameters were markedly different between the different lupin seeds species. The obtained results expand our knowledge of the chemical composition of lupin seed lipids fraction and will help it better utilization as a valuable food ingredient.

Productivity, land–use efficiency and competition in bread wheat-sweet lupine intercropping system under additive series in Northwest Ethiopia

Food production on continuously declining agricultural land to feed the ever-increasing population is a severe issue in Ethiopia. The present study was therefore initiated to evaluate inter and intra-row spacing on yield performance, land-use efficiency and competition in bread wheat-sweet lupine additive series intercropping system. Field experiments were conducted for 2 years in Adet and Debre Tabor experimental sites. The treatments consisted of three inter-rows spacing and 3 intra-rows spacing of sweet lupine. Moreover, the sole crop of wheat and lupine were also included as controls. The experiments were laid out in a factorial randomized complete block design with three replications. The results showed that the combination of 20 cm inter-row spacing with 10 cm intra-row spacing of sweet lupine in bread wheat-sweet lupine intercropping system gave the highest total yield of 4.36 t ha-1 and 4.75 t ha-1 at Adet and Debre Tabor respectively; the land equivalent ratio of 1.43 and 1.57 at Adet and Debre Tabor respectively. System productivity index of 4.96 and 5.88 at Adet and Debre Tabor respectively. Gross monetary value of 2511.26 and 2752.19 USD ha-1 at Adet and Debre Tabor experimental sites respectively. Gross monetary value was generally higher for intercrops than sole cropping systems in both locations; it is linked to intercropping yield and economic benefits compared to sole cropping. Farmers in the study area and areas with similar agroecology are recommended to intercrop sweet lupine with bread wheat at 20 cm inter-row spacing with 10 cm intra-row spacing of sweet lupine.

Yogurt-like product from lupine (Lupinus albus L.) milk as an alternative to dairy products

Recently, the number of people suffering from allergy to caw’s milk has increased. Lupine, a plant rich in protein, can be a good alternative product for non-dairy products production. We aimed to obtain a yogurt-like product based on lupine milk and evaluate its properties.&#x0D; Lupine milk was obtained from lupine seeds, egg white protein powder, disaccharides, and starter cultures were added to the milk to obtain yogurt-like products: samples with maltose, samples with lactose, and samples without sugars. Physico-chemical and microbiological characteristics of the products were determined by the standard techniques. Sensory attributes were evaluated by trained panelists.&#x0D; In the study, the effects of egg white protein powder and disaccharides on the activities of starter cultures and the properties of the yogurt-like products obtained were investigated. The relationship between the addition of sugar and the growth of starter cultures was found to be significant (P &lt; 0.05). In terms of physico-chemical, rheological, and microbiological properties, the yogurt-like products obtained from lupine milk with disaccharides demonstrated good results, especially the sample with maltose. Sensory analysis revealed high sensory properties of the yogurt-like products.&#x0D; Yogurt-like products from lupine milk can be used as an alternative to cow’s milk fermented products, but more detailed studies should be conducted on their formulations.

Narrow-leafed lupin (Lupinus angustifolius L.): Characterization of emulsification and fibre properties

Lupin is among the most promising plant-based food protein sources due to its high protein and fibre content. The fibre fraction, especially from seed coats, is often seen as low in value (discarded as waste or as animal feed) and greater knowledge on its composition and structure are crucial to increase its usefulness. However, only one model of lupin fibre structure exists in the literature. Our sample of Finnish-grown narrow-leafed lupin seed consisted of fibre (43.3%), protein (31.3%), fat (8.1%) and starch (0.2%). According to the sugar analysis, rhamnogalacturonan-I, with branches of arabinan and galactan, constituted the main pectin population in the fibre fraction. A revised model of the overall fibre structure is proposed. At concentrations of 0.75% and 1.0%, both unrefined and defatted flour of whole lupin seeds produced stable suspensions and oil-in-water emulsions, demonstrating their application as potential emulsifiers. This study presents the knowledge and opportunity to support sustainability through the utilization of whole lupin seed for future industrial applications.

Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits

Asparagine and sugars are direct precursors of acrylamide; however, proteins and fibres can also influence it. In this study, biscuits prepared replacing wheat flour with increasing concentrations (20, 40, 60%) of lupin or chickpea flour were investigated. Asparagine concentration was equalized in all formulas to isolate the effect of other flour characteristics on the acrylamide formation during baking.The results showed that replacing wheat flour with lupin flour increased acrylamide from 583.9 up to 1443 µg/kg after 9 min of baking, while 20–40% chickpea flour reduced acrylamide to 354.4–312.6 µg/kg. The acrylamide reduction using chickpea was attributed to the lower interaction between precursors resulting from both the coarser particle size and the lower reactivity of carbohydrate in presence of chickpea proteins. Chickpea addition did not affect the colour and texture of biscuits, opening the possibility for large-scale implementation of this mitigation strategy in formulas with a similar initial asparagine content.

The Biotransformation of Lupine Seeds by Lactic Acid Bacteria and Penicillium camemberti into a Plant-Based Camembert Alternative, and Its Physicochemical Changes during 7 Weeks of Ripening

In recent years, there has been increasing consumer interest and research into plant-based dairy alternatives, due to the increasingly negative impact of animal products on human health, animal welfare, and the environment. The purpose of this study was to investigate the physicochemical and microbiological changes in a Camembert alternative based on the seeds of sweet lupine (Lupinus angustifolius L cv. ‘Boregine’). After heat treatment and homogenization, the seeds were incubated with lactic acid bacteria (LAB) and Penicillium camemberti mold. After fermentation at room temperature, the samples were stored at 12 °C for 14 days, and then ripened until day 49 at 6 °C. Changes in microbial population, acidity, texture, content of polyphenols, flavonoids, reducing sugars, and free amino acids were monitored. In addition, the antioxidant capacity of the samples during ripening was determined. The results showed that LAB and fungi were able to grow well in the lupine matrix. Initially, a decrease in pH was observed, while in the further stages of ripening, alkalization of the product linked with progressive proteolysis associated with an increase in free amino acid content was noted. Hydrolysis of polysaccharides and an increase in antioxidant activity were observed. This indicates the potential of lupine seeds as a raw material for the development of a new group of plant-based ripened cheese alternatives.

Investigations on the Transfer of Quinolizidine Alkaloids from Lupinus angustifolius into the Milk of Dairy Cows.

Lupin varieties with a low content of quinolizidine alkaloids (QAs) like blue sweet lupin (BSL) have long been used as a protein source for dairy cows. A health concern for humans may arise from the transfer of acute toxic QAs from feed into cow’s milk. This study is the first to quantify the transfer of QAs from BSL into cow’s milk with experimental and modeling methods. Four lactating dairy cows were subjected to two 7 day feeding periods with 1 and 2 kg/d BSL, respectively, each followed by a depuration period. BSL contained 1774 mg/kg dry matter total QAs. Individual milk samples were taken twice daily and QA contents in feed and milk determined with liquid chromatography–tandem mass spectrometry. Transfer of QAs into the milk was already seen with the administration of 1 kg/d BSL, with differences in transfer rates (TRs) between individual QAs. A toxicokinetic model was derived to quantify and predict QA feed-to-food transfer. For the four most prominent QAs, our model shows an α-half-life of around 0.27 d. TRs were obtained for six QAs and were between 0.13 (sparteine) and 3.74% (multiflorine). A toxicological assessment of milk containing QAs as measured in this study indicated a potential health concern.

A Comprehensive Study of Lupin Seed Oils and the Roasting Effect on Their Chemical and Biological Activity.

The present investigation aimed to study the impact of roasting on the chemical composition and biological activities of sweet and bitter lupin seed oils. Lupin oils were extracted using petroleum ether (40–60) with ultrasonic assisted method. Lupin Fatty acids, phytosterols, carotenoids, and total phenolic contents were determined. In addition, antioxidant, antimicrobial, and antifungal activities were evaluated. The results showed a ratio between 7.50% to 9.28% of oil content in lupin seed. Unroasted (bitter and sweet) lupin oil contained a high level of oleic acid ω9 (42.65 and 50.87%), followed by linoleic acid ω6 (37.3 and 34.48%) and linolenic acid ω3 (3.35 and 6.58%), respectively. Concerning phytosterols, unroasted (bitter and sweet lupin) seed oil reflected high values (442.59 and 406.18 mg/100 g oil, respectively). Bitter lupin oil contains a high amount of phenolics, although a lower antioxidant potency compared to sweet lupin oil. This phenomenon could be connected with the synergistic effect between phenolics and carotenoids higher in sweet lupin oil. The results reflected a more efficiently bitter lupin oil against anti-toxigenic fungi than sweet lupin oil. The roasting process recorded enhances the antimicrobial activity of bitter and sweet lupin seed oil, which is linked to the increment in bioactive components during the roasting process. These results concluded that lupin oil deems a novel functional ingredient and a valuable dietary fat source. Moreover, lupin oil seemed to have antifungal properties, which recommended its utilization as a carrier for active-antifungal compounds in food products.

Effect of varieties and planting dates of bread wheat-lupine intercropping system under additive design in Northwest Ethiopia

AbstractFood production on ever-dwindling agricultural land is a severe problem in Ethiopia, necessitating the adoption of more efficient and sustainable land-use strategies to feed the country's growing population. The benefits of intercropping are known to be limited by a variety of factors such as companion crop sowing date and variety. The present study was therefore initiated to evaluate the effect of varieties and planting dates of lupines in bread wheat-lupine under an additive design intercropping system in Northwest Ethiopia. Field experiments were conducted for two years in Adet and Debre Tabor experimental sites. The treatments consisted of four planting dates of lupines and two varieties of lupine. Moreover, the sole crop of bread wheat (Triticum aestivume L.), local lupine (Lupinus albus L.) and sweet lupine (Lupinus angustiflolius L.) were also included. The experiments were laid out in factorial randomized complete block design (RCBD) with three replications. The results showed that at the Adet experimental site, the highest land equivalent ratio (LER) was recorded in the simultaneous planting of sweet lupine and bread wheat (1.3), followed by the planting of sweet lupine two weeks after bread wheat (1.23). While at Debre Tabor experimental site, the highest LER was recorded in planting sweet lupine two weeks after bread wheat (1.67). A greater area time equivalent ratio (ATER) was reported in the simultaneous planting of sweet lupine and bread wheat (1.29), followed by the planting of sweet lupine after bread wheat (1.22) at the Adet experimental site. A greater ATER was also recorded in the planting of sweet lupine after bread wheat (1.53) had the highest ATER in Debre Tabor, followed by simultaneous planting of sweet lupine after bread wheat (1.39) intercropping. This revealed that sole cropping would necessitate 29 and 53% more area, respectively, to attain the same yield as intercropping. In Adet, the simultaneous planting of sweet lupine and bread wheat intercropping, while in Debre Tabor, planting of sweet lupine two weeks after bread wheat boosted productivity, and production efficiency and is a viable option for increasing household food security.

The influence of lupine seeds flour addition on wheat-rye bread quality

The aim of this research was to determine the influence of the amount of 10, 15 and 20% of lupine seeds flour on sensory properties, moisture, acidity, specific volume, density, crumb hardness, and the drying process of wheat-rye bread. In order to assess sensory properties, the test of descriptive analysis of sensory properties was applied in accordance with ISO 11036 and ISO 6564. The evaluation of sensory properties demonstrated that the amount of 10% of lupine seeds flour did not adversely affect the colour, taste and texture of wheat-rye bread. The amount of 15 and 20% of lupine seeds flour reduced porosity and elasticity, increased stickiness and bitterness of bread, and the taste of lupine seeds flour was felt. As the amount of lupine seeds flour in bread increased, the specific volume, porosity and elasticity of bread decreased, whereas the crumb density as well as stickiness increased. Storing a bread sample for 1 day, the amount of increasing lupine seeds flour enhanced bread crumb hardness by 1.5–2 times, and after 4 days of storage it increased by 3–4 times compared to that of the control sample. The amount of 10% of lupine seeds flour in bread did not influence the drying process and did not differ from the control sample in the unpacked samples for 4 days. The amount of 20% of lupine seeds flour increased the weight loss of bread drying process by 53% compared to that of the control sample after 4 days of storage.

Study of Lupinus mutabilis sweet flour incorporation on the rheological, physical, chemical, and sensory properties of wheat bread

Changes in nutritional and quality characteristics of bread with lupin flour (LF; 0%–20% w/w), yeast extract (YE; 0%–2% w/w), and guar gum (GG; 0%–0.2% w/w) were studied. The rheological behavior of doughs and the physical and chemical properties of bread were analyzed. The addition of lupin flour increased protein content, water absorption, and pH of the dough. However, high levels of lupin flour caused a reduction in specific volume; with a 20% substitution (w/w), a reduction of 8.33% was observed. Also, the addition of 0.15% guar gum (w/w) increased the specific volume. Acceptability testing identified that high levels of YE reduced satisfaction in appearance, flavor, and overall liking due to the browning of the bread and residual taste. Based on these results, it is possible to produce loaf bread with high protein content, acceptable sensory parameters, and desirable physical and chemical characteristics. Practical applications Our research on the use of Lupinus mutabilis sweet on bread formulations has multiple practical applications. The higher protein content of lupin flour compared to wheat flour opens the possibility of creating bread recipes with higher nutritional value while maintaining other desirable characteristics. Our research also highlights the impact of flour high in dietary fiber such as lupin in the rheological properties of bread through the use of Mixolab. Future researchers and product developers can use our models as guidelines to better estimate the impact of lupin flour in their bread recipes. Finally, our study also provides methods that can be adapted to study the rheological properties of lupin in other food products such as pasta, cookies, biscuits, and other baked goods.

Effect of Alkaloids Extracted from Local Lupine Plant on Growth and Yield in Pepper

One of the most important modern strategies to increase agricultural productivity is the recycling of wastes rich in important components that stimulate different physiological and biological activities in plants. Alkaloids removed from bitter lupine (Lupinus termis L.) seeds may be a good alternative natural source of industrial chemicals and may encourage plant growth and productivity as the recent global trend "aims to use natural materials to preserve the environment and avoid side effects. Due to the increased demand of sweet pepper (Capsicum annuum L.) for its nutritional content and high acceptance, the study goal is to improve the growth and productivity of the locally produced pepper crop by using active biological substances such as alkaloids (free of carbohydrates) extracted from bitter lupine. Bitter lupine seeds were used to extract the alkaloids free of sugar, which were subsequently dried at a temperature no higher than 50 °C. Alkaloids extract was added to each plant at concentrations (0, 500, 100, 1000, 2000) mg dw/200 ml water and its effect on vegetative evolution, output, and quality of fruit cultivar Rumi Suez were evaluated. The experiment was conducted under greenhouses in the Agricultural Research Center/Ismailia Station during the winter agricultural seasons 2019/2020 in sandy soil using three replications, Randomized Complete Block Design (R.C.B.D) and the differences among the means were tested according to Duncan's test at p≤0.05. The results showed a considerable increment in the vegetative development indicators, including plant height, main branches number, leaf area, leaves number, wet and dried weight of leaves and stems and leaves chlorophyll levels, in addition to productivity yield per plant, total yield, vitamin C, and phenols when treated with alkaloids extracted. It was found that the mean number of fruits, yield per plant, total yield, vitamin C content, phenols, and fruit quality increased with increasing concentrations of alkaloids used. In order to achieve the highest production and quality of pepper fruits, it is recommended to add alkaloids extracted from bitter lupine seeds, free of sugars, at a concentration of 2000 mg for each plant, dissolved in an appropriate amount of water around the plant once after two weeks of planting and then repeating it a month after planting.

Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis.

Pulse flours are growing in popularity as alternatives to wheat in bakery products due to their high protein and nutritional value. However, the effect of different pulse species and substitution on sensory perception is unclear. The sensory perception of crackers made by partially replacing wheat with chickpea (40-80%) and lupin flour (10-30%) was evaluated using Flash profile analysis in association with instrumental analysis of texture and color. Flash profile analysis was conducted in Greece and Indonesia in order to allow culture comparison of the profiling of the samples and language by the subjects of the panel. Lightness (L∗) and hardness of crackers were decreased by the addition of pulses. Flash profile analysis indicated an association among color, texture, and sensory perception by judges. Derived attributes were associated with the physicochemical characteristics and raw materials of crackers for both panels. GPA analysis of Greek panel indicated that increasing the replacement of wheat led to the generation of more attributes regardless of pulse species, while the Indonesian panel was able to detect differences among pulse species.

Free Phenolic Compounds, Antioxidant Capacity and FT-NIR Survey of Debittered Lupinus mutabilis Seeds

Lupinus mutabilis protein-rich seeds must be debittered before consumption. The aim of this research was to assess free phenolic compounds, antioxidant capacity and FT-NIR spectra of flours from debittered seeds of 33 Andean ecotypes of L. mutabilis, and five varieties belonging to L. luteus, L. angustifolius and L. albus, as controls. The free phenolics were quantified by RP-HPLC, while the antioxidant capacity was evaluated spectrophotometrically through the Reducing Power, ABTS, FRAP and DPPH methods. The free phenolics of L. mutabilis were mostly (85.5–99.6%) flavonoids (genistein and genistein derivatives, apigenin, catechin and naringenin). Other compounds, detected in low quantities, were phenylethanoids (tyrosol and tyrosol derivative) and phenolic acids (cinnamic acid derivatives). The highest total free phenolic concentration was observed in H6 INIA BP (1393.32 mg/kg DM), followed by Chacas, Moteado beige, Huánuco and Lircay. The antioxidant capacity of the L. mutabilis ecotypes exceeded that of the controls and was correlated to flavonoids content. Additionally, a relationship between free phenolic compounds and spectral bands was established by FT-NIR, paving the way for a fast, reliable and non-destructive approach to lupin seeds characterisation. Even after debittering, lupin flours maintained high free phenolic concentrations and antioxidant capacity.

Effect of Total Replacement of Soya Bean Meal by Whole Lupine Seeds and of Gender on the Meat Quality and Fatty Acids Profile of Growing Rabbits.

In Europe, the most appropriate strategy to replace soybean meal (SBM) in animal feed has been the development of diets containing locally produced protein sources. One of these sources is lupine (Lupinus spp.). The effect of the total substitution of SBM by white lupine (WL) and yellow lupine (YL) seeds in the diets of growing rabbits and of gender on meat quality and the fatty acids (FA) profile were evaluated. Sixty hybrid weaned rabbits (New Zealand × Californian) (20 rabbits per diet), were fed diets that contained 150 g/kg of SBM (SBMD) and WL (WLD) or YL (YLD) for 35 to 69 days. At the end of this period, 30 rabbits (10 rabbits per diet) were slaughtered to evaluate the carcass and meat characteristics and the FA profile of the longissimus dorsi (LD) muscle. In general, the carcass and meat characteristics (pH and colour) were not affected (p > 0.05) by diet or gender. Further, there was no observed effect (p > 0.05) of gender on meat FA and on the calculated indexes related to human health. However, diet had an effect (p < 0.05) on the FA profile, FA categories, and calculated indexes related to human health. The meat from rabbits fed SBMD presented higher (p < 0.05) saturated FA (SFA; 44 vs. 39 g/100 g average on lupine diets) and lower (p < 0.05) polyunsaturated FA (PUFA; 24 vs. 28 g/100 g average on lupine diets). Our results showed that SBM may be completely replaced by WL or YL, improving the quality of LD muscle FA in terms of nutritional quality for humans.

Impact of 3-Year Period as a Factor on the Content of Biologically Valuable Substances in Seeds of White Lupin.

White lupin seed is a unique legume rich in protein and fiber contents, as well as phytochemicals with health potential that contributes to a reduced risk of dyslipidemia, obesity and intestinal dysfunction. This study was focused on the effect of the year on the contents of caffeic acid, 4-hydroxybenzoic acid, trans-ferulic, trans-p-coumaric, quercetin, myricetin, kaempferol, apigenin and genistein, as well as the antioxidant activity and total polyphenols, of seeds of eleven varieties (Lupine albus). The contents of individual phenolic substances were determined by high-performance liquid chromatography–HPLC. The total content of polyphenols and the antioxidant activity were determined spectrophotometrically. The results show that the lowest contents of phenolic acids were found in the seeds from 2018. The caffeic acid and trans-ferulic acid were the most represented among all phenolic acids, during all 3 monitored years (2017, 2018, and 2019). Our results confirm the significant influence of the year of cultivation on the bioactive substances’ content in the seeds, and this can be potentially useful for the appropriate selection of locations for lupine growers in Slovakia, taking into account the climatic conditions of the given location. This study provides information about a legume that is underutilized in human nutrition, which may be a valuable source of bioactive substances.

Alkaloid content and taste profile assessed by electronic tongue of Lupinus albus seeds debittered by different methods

Lupin seeds are rich in proteins, lipids and bioactive compounds, but before consumption must be debittered to remove toxic alkaloids. Traditionally, debittering is a water-intensive and protracted process, lasting up to six days. To develop a more efficient procedure, different washing solutions (0.5% and 1% NaCl or citric acid), with or without the use of ultrasound, were applied on Lupinus albus seeds and compared to two control methods, the first with water and the second with a sodium chloride solution. The sonication did not accelerate debittering, while the sodium chloride and citric acid solutions significantly shortened debittering time, reduced water consumption and decreased alkaloid content to commercial values (0.31–1.03 g/kg dry matter). Debittering with a 1% citric acid solution saved 88 h and 65 L water/kg dry lupin compared to the water control method, and 13 h and 31 L water/kg dry lupin compared to the salt solution control method. The electronic tongue grouped the experimental and commercial samples in well-defined clusters; bitter and umami tastes were the main factors, well correlated with alkaloid content. The proposed procedure, either with citric acid or sodium chloride, could be easily adopted by the industry to reduce time and costs of lupin debittering.