Lupin Seeds Research Articles

Lupine (Lupinus spp.) proteins: characteristics, safety and food applications

Lupines (Lupinus spp.) have emerged as a cheap functional food with the advantages of being non-genetically modified crop, able to adapt to harsh conditions and low-input farming. Lupines are rich in protein and poor in starch, similar to soy. The factor limiting the use of lupine is the presence of quinolizidine alkaloids especially in bitter species. Nevertheless, modern breeding programs ensured the selection of sweet lupine species with reduced alkaloid content (≤ 0.2 g/kg DM). Numerous techniques have been employed to produce lupine protein isolates, concentrates and hydrolysates. These proteins are rich in bioactive peptides associated with health-related benefits and have been reported with interesting techno-functional properties. Lupine Protein isolates and concentrates are used mostly for developing healthy foods, while hydrolysates are more applied in nutraceutical and cosmetic industries. Further research is needed to ensure better safety and wider spectrum of application through adequate strategies for allergenicity mitigation and improving techno-functionality.

Effect of low frequency ultrasound on the functional characteristics of isolated lupin protein

The impacts of sonication on functional properties of lupin protein isolates derived from lupin flour was investigated. The lupin protein isolates of pH 5 and 9 were then treated with low-frequency ultrasound throughout an energy density range of 457–2746 J/mL. The physicochemical and functional properties including particle size, solubility, zeta potential, rheological, thermal properties and molecular weight of the samples were measured. Ultrasound treatment was effective in reducing the particle size of the lupin protein isolates for the pH 5 sample to less than 10 μm, and less than 1 μm for the pH 9 suspension. Ultrasound also increased the solubility of lupin protein across the pH profile. Zeta potential wasn't affected to any significant extent, as it remained unchanged at −5 for the pH 5 protein isolate, and −27 mV for the pH 9 protein sample after ultrasound treatment. Following sonication, the viscosity of the pH 5 lupin protein increased, where the highest viscosity measurement of 1000 mPa s being achieved for the sample sonicated at an energy density of 1830 J/mL; in contrast, viscosity decreased with higher energy densities for the pH 9 sample. The storage modulus behaviour demonstrated the efficacy of ultrasound for improving the gelling properties of the lupin protein samples at pH 5, with 4000Pa being measured upon sonication at an energy density of 2746 J/mL; on contrast, the pH 9 sample possessed poor gelling properties despite ultrasound treatment. Finally, the DSC curves indicated an inverse correlation between the energy density of ultrasound treatment and enthalpy.

Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars

Lupin holds an important place among the legumes and the utilization of lupin as a dietary protein source is an excellent environmentally friendly alternative to animal-based products for human nutrition. In the present study, nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars have been assayed in order to find the most valuable one, both nutritiously and industrially. The set comprised six Lupinus angustifolius L. viz., Barlock, Gunyadi, Jenabillup, Jindalee, Jurien, Mandelup and three Lupinus albus L. viz., Luxor, Rosetta, WK388 cultivars. The tests included analysis of color, macronutrient and micronutrient composition, pasting, textural and thermal properties, electrophoretic profile of protein isolates, swelling power, water and oil absorption capacity, emulsifying capacity, emulsion stability, creaming stability, foaming capacity and stability of the cultivars’ dehulled seed flours. The results indicated substantial variation in macro and micro-nutritional value as well as satisfactory swelling ability, solubility, surface hydrophobicity, foaming ability, emulsifying capacity and gelation property of lupin flours. Superior nutritional, thermal, rheological and functional potential was demonstrated by the L. albus cultivars compared to the L. angustifolius cultivars with the exception of Mandelup.

On-farm participatory evaluation and selection of legumes intercropped with finger millet (Eleusine coracana L) in Western Amhara

Background and objectiveIntercropping is one of the sustainable intensification methods which reduces the demand for increased land resources. However, growing of two or more crops as an intercrop is not business as usual but it needs extensive knowledge about the nature of component crops to grow in harmony. Hence selection and evaluation of compatible legume species for intercropping with finger millet in the study area is necessary. Materials and methodsA field experiment was conducted at two major finger millet producing areas of northwestern Ethiopia. Four legumes crops such as (sweet lupine, cowpea, haricot bean, and soybean) intercropped with finger millet. ResultsThe analysis of variance showed that intercropping of finger millet with different legumes had yield advantage in both districts as compared to component crops. Land equivalent ratio was more than unity for all treatments in both districts except for finger millet intercropped with soybean at South Achefer district. At Guangua finger millet + cowpea and finger millet + soybean showed 27% and 12% yield advantage, respectively and also finger millet + cowpea preferred first by farmers for its high grain yield, soil fertility improvement and its suitability for animal feed. At South Achefer finger millet + sweet lupine and finger millet + cowpea showed 38% and 35% yield advantage respectively and also finger millet + sweet lupine preferred first by farmers for its high grain yield to make stew as a protein source, soil fertility improvement and its suitability for human and animal feed. ConclusionTherefore intercropping, finger millet + cowpea and finger millet + soybean at Guangua and finger millet + sweet lupine and finger millet + cowpea at South Achefer preferred by farmers and also had yield advantage as compared to component crops. Hence finger millet + cowpea and finger millet + soybean recommended for Guangua and similar agro-ecologies and finger millet + sweet lupine and finger millet + cowpea for South Achefer and similar agro-ecologies as 1st, 2nd option respectively.

Nutrient intake, in vivo digestibility, growth performance and carcass quality of growing lambs fed concentrate diets containing sweet lupin grain (Lupinus angustifolius)

This study aimed to evaluate the effect of feeding growing Awassi lambs on sweet lupin (LUP; Lupinus angustifolius) on nutrient intake, in vivo digestibility, growth performance and carcass quality. Twenty-seven lambs (average body weight (BW) 16.5 ± 0.88 kg) were assigned randomly to 3-diet groups, namely:1) no LUP (CON), 2) 125 g/kg LUP (LUP125) or 250 g/kg (LUP250) dry matter (DM) in replacement of portion of barley grain and soybean meal. The study lasted for 84 days (first 7 days were used as adaptation period followed by 77 days to collect the data). Nutrient intake was measured daily. Lambs’ BW was measured at the commencement of the study and every two weeks during the whole study. On day 60, 15 lambs (5 from each group) were chosen at random and moved to metabolism cages to determine nutrient in vivo digestibility and N balance parameters. Lambs fed LUP250 showed greater (P ≤ 0.05) intakes of DM, crude protein and ether extract than the CON and LUP125 fed groups; however, their NDF data tended (P = 0.07) to surpass other groups. Intake of metabolizable energy was greater (P = 0.02) in lupin-containing diets than the CON diet. Lambs’ fed LUP250 diet had greater (P < 0.05) total gain and average daily gain than the CON diet. In vivo digestibilities, N retention, carcass characteristics of longissimus muscle linear dimensions and cooking loss was not affected by treatment. The CON-fed lambs had the highest (P < 0.001) water holding capacity followed by the LUP250 and LUP125 groups. The whiteness (L*) and yellowness (b*) were lower (P ≤ 0.05) for the LUP125 diet than the CON and LUP250 diets. From the study, it can be concluded that the inclusion of sweet lupin at 250 g/kg DM improved the growing performance without affecting carcass characteristics of lambs.

Extraction, purification by cation exchange supermacroporous cryogel and physico-chemical characterization of γ-conglutin from lupin seeds (Lupinus albus L.).

This study focused on the extraction, purification, and physicochemical characterization of γ-conglutin, a protein present in lupin seeds with properties of reducing blood glucose levels. Total protein was extracted with an alkaline-saline solvent, followed by isoelectric precipitation. Chromatographic purification of the precipitated fraction was performed using a cation exchange supermacroporous cryogel column. Electrophoresis of the eluted fraction from chromatography presented a single band of ∼48 kDa under non-reducing conditions (two bands of ∼30 and ∼17 kDa, under reducing conditions) confirming the success of the purification protocol. Liquid chromatography-tandem mass spectrometry analysis confirmed the identity of the protein as γ-conglutin. The purified γ-conglutin had an isoelectric point of 7.51, β-sheets prevailing as a secondary structure, and denaturation temperature close to 68°C. The outcome of this work showed that γ-conglutin was obtained with a high degree of purity. The proposed purification protocol is simple and can be easily scaled up.

Dependence of productivity of white lupine seeds on the foliar dressing with macro- and micronutrient fertilizers

The paper presents the results of the studies on the determination of the effect of foliar dressings with macro- and micronutrient fertilizers on linear growth, the mass of air-dry matter of plants, leaf surface, the formation of a symbiotic apparatus and the yield of seeds of white lupine (Lupinualbus L.) in the conditions of black soils of the Central Black Earth region of the Russian Federation. The field experiments were carried out in 2018-2020 at the Department of Crop production, Breeding and Horticulture of Belgorod State Agrarian University. The object of the research is a high-intensity variety of white Degas lupine. The subject of the research is microfertilizer Aquamix-TV, potassium sulfate fertilizer (K2SO4), phosphate-potassium monophosphate fertilizer (KH2PO4). The weather during the years of the experiments was hot and dry. During the critical periods of the development of lupine plants, a moisture deficit was observed with the excess of heat. The soil cover of the experimental site was represented by a typical medium-thick low-humus heavy loamy black soil with a granulometric composition. The accounting area of the plot was 18 m2, the replication was fourfold and the placement was systematic. The experiment included six variants: control (without fertilizers), foliar dressing with Aquamix-TV micronutrient fertilizer, foliar dressing with potassium sulfate solution, foliar dressing with potassium monophosphate solution, foliar dressing with Aquamix-TV + potassium sulfate mixture and foliar dressing with Aquamix-TV + monophosphate mixture potassium. The analysis of the obtained data showed that the highest yield of seeds of white lupine variety Dega was obtained on variants with foliar dressing with micronutrient fertilizer Aquamix-TV in combination with potassium sulfate and monopotassium phosphate, which amounted to 3.52 and 3.51 t / ha, respectively, which is 0.52 and 0.51 t / ha or 17.3 and 17.1% more than the control variant.

Features of technological processing of seeds with an electromagnetic field of microwave before sowing

To increase the efficiency of crop production in the arsenal of the agronomic service there is a number of techniques, methods and technologies that reveal the potential of agricultural plants for all stages of production, starting with soil preparation, selection and preparation of seeds for sowing, agrotechnological measures during the growing season, harvesting technologies, storage and processing of products. The article presents the results of experimental studies on the use of the energy of ultra-high frequency electromagnetic fields for pre-sowing treatment of lupine seeds in order to increase their germination. Revealed the relationship between the parameters of microwave exposure and seed germination. The areas of modes where microwave treatment allows to increase germination, as well as areas of modes in which the impact does not reach the planned effect, or has a negative (depressing) effect, have been determined. Recommendations are given for ensuring the optimal modes of microwave processing and ensuring control of the parameters of the technological process. Based on the results obtained, it can be reliably asserted that the region of microwave treatment of lupine seeds, with a result exceeding the control values, is observed at exposure in the range from 50 to 60 s and at a specific microwave power of exposure from 1.0 to 1.17 kW/kg. The best result of an increase in germination by 1.5% was obtained at 60 s and 1.17 kW/kg. When treating seeds, it is recommended to maintain an average microwave heating rate of 0.50 °C/s until an average microwave heating temperature of 51.5 °C is reached.

Feed and forage development in mixed crop–livestock systems of the Ethiopian highlands: Africa RISING project research experience

AbstractAfrica Research in Sustainable Intensification for Next Generation (RISING) project has conducted action research on livestock feed and forages starting in 2012 to bridge gaps on feed availability and quality. The objectives of this paper are to share approaches on how Africa RISING project enabled smallholder farmers to intensify feed and forage resources; present research findings of selected cultivated forages, fodder trees, and postharvest feed and forage utilization innovations; and highlight key lessons evolving from the feed and forage action research and scaling interventions. The project established partnership with CGIAR and local partners, conducted participatory need assessment, prioritized researchable issues, identified and validated different forages and utilization innovations, and created development partnership to facilitate wider scaling. Training activities and multistakeholder platforms were used to enhance cross learning of project partners. The cultivated forages grown under farmers’ fields and management conditions provided high biomass yield of good nutritional quality. For instance, oat (Avena sativa L.)–vetch (Vicia villosa Roth) mixture, lablab [Lablab purpureus (L.) Sweet], vetch–desho grass (Pennisetum pedicellatum Trin.) intercropping, sweet lupin (Lupinus albus L.), alfalfa (Medicago sativa L.), and fodder beet (Beta vulgaris L.) yielded on average 15, 3.4, 5.5, 2.9, 15.3, and 20.2 t dry matter ha−1, respectively. Animal response trials showed an increase in milk yield of 30–50% with supplementation of oat–vetch mixture and fodder beet. Feed wastage was considerably reduced (&gt;30%) due to the use of feed troughs and storage sheds, with high economic incentives to invest in such innovations. Integrating and intensifying feed and forage resources and postharvest innovations at farm level remains a priority to improve livestock productivity and food security.

The Influence of Dehulling on the Nutritional Quality of Lupine Seeds (Lupinus albus L.) and the Effect of Their Use in the Feed of Laying Quails on the Live Performance and Quality of Eggs.

Simple SummaryThis research evaluated the influence of dehulling on the nutritional quality of Lupinus albus seeds and the effect of their utilization in the feed of laying quails on the live performance and quality of eggs. The dehulling of lupine seeds led to an improvement in nutritional value as a result of the increase in the protein and crude fat content and the reduction in crude fiber. The use of dehulled lupine seeds in the diet of laying quails improved the performance response and quality of eggs, compared with the use of whole seeds, with the results being similar to those obtained for the quails of the control group. The presence of lupine seeds in quail feed improved the fatty acids (FA) profile of yolk lipids by increasing the polyunsaturated FA proportion to the detriment of saturated FA. The quality of the yolk fats lipidic indices became more favorable to consumer health as a result of an increase in the FA proportion, with a corresponding hypocholesterolemic effect, and also as a result of a decrease in the atherogenic and thrombogenic index values.Lupinus albus seeds from low-alkaloid varieties are a valuable alternative source of protein for reducing the dependence on soybean meal for the feeding of monogastric animals. Therefore, the aim of this research was to evaluate the dehulling influence of lupine seeds (L. albus, cv. Amiga) and the effect of their use in the laying quails feed on live performance and egg quality. A total of 200 laying quails (Coturnix japonica), with an age of 10 weeks, were randomly assigned to five experimental groups (five replicates/group). Each group was randomly assigned to one of five dietary treatments: the control group (C) diet was based on soybean meal, while the experimental groups received either 200 g/kg (WLS20) or 250 g/kg (WLS25) of whole lupine seeds in their diets, or 200 g/kg (DLS20) or 250 g/kg (DLS25) of dehulled lupine seeds in their diets. The results show that by dehulling the lupine seeds, the nutritional value of the seeds increased. The use of dehulled lupine seeds in the diet of laying quails did not affect the live performance (egg production, feed intake, feed conversion ratio), yolk cholesterol content, and physico-chemical quality indices of the eggs, compared with control. The presence of dehulled lupine seeds in the diet improved the nutritional quality of the yolk lipids because of the increase in the content of polyunsaturated fatty acids. Thus, the lipid quality indices of the yolk became more favorable to consumer health because of an increase in the h/H ratio (hypocholesterolemic/Hypercholesterolemic FA) and a decrease in the atherogenic index and thrombogenic index values. The higher content in carotenoids also contributed to the higher nutritional quality of the eggs obtained by lupine utilization. In conclusion, dehulling of lupine seeds had a positive influence on the nutritional quality of the seeds, the live performance of quails, and the quality of eggs.

Sweet lupin and whey protein concentrate as supplementants to utilize in semi–hard biscuit and its chemical properties

This study aimed to supplement soft wheat flour with different levels of sweet lupin powder and/or whey protein concentrate for producing a semi hard sweet biscuit as a functional product and their effects on the chemical and physical properties of produced biscuit were carried out. The results indicate that lupin and whey protein had 3.94 and 7.5 times higher than those of wheat flour. Fat content was higher in lupin with 2 and 4 folds compared with wheat flour, respectively. Lupin had higher ash content with 1.3 and 8.30 folds than its corresponding value in whey protein and wheat flour. Regarding to fibers content, lupin represented 4.44 and 1.33 times higher than that of wheat flour and whey protein, respectively. Generally, the higher the supplementation level of lupin flour and whey protein, the higher the protein, lipid, fiber and ash contents, while the lower the carbohydrate one. The water activity (aw) values have been decreased with increasing supplementation levels of lupin flour and whey protein, which prove the ability of lupin flour and whey protein to capture water which limit the available water for reactions and will affect the shelf life of the products, The farinogram parameters showed an increase in development time by increasing the ratios of lupin and whey protein, The degree of softening increases in samples supplemented with lupin and whey protein. Gelatinization temperature was increased ranged between 58.5˚C in wheat flour to 66˚C in higher supplemented samples. While, the maximum gelatinization decreases by increase supplementation levels of lupin flour and whey protein. Hardness of biscuit increased by increasing supplementing wheat with levels of lupin powder and whey protein. The same trend was found in Fracturability which increased by increasing the supplementation. Resilience values ranged between 0.01 and 0.10, while adhesiveness values ranged between 0.01 and 0.80. Biscuit samples supplemented with 15% lupin powder and 7% whey protein had high score of color, crust appearance, texture, aroma, taste and overall acceptability. The lowest score of crust appearance, texture, aroma, taste and overall acceptability were in supplemented samples with 45% wheat flour, 40% lupin flour and 15% whey protein. The amino acids profile of biscuit sample supplemented with (15%) lupin flour and (7%) whey protein which demonstrates rising in all of amino acids compared to control one. Leucine came as a predominant essential amino acid (0.65%) in control sample raised with 1.75 fold to be 1.14% in supplemented one. Similar finding was also detected when total EAA was compared (raised with 1.8fold). Only cysteine and methionine were less than 0.5% in treated sample rather than those of control. Regarding to the NEAA, glutamic acid is the major NEAA in both of treated or untreated samples (3.3%). The total NEAA was raised by 1.37 fold owing to supplementation process with 15% lupin and 7% whey protein. Similar increasing fold was recorded when total EAA/ NEAA ratio was considered.

The Effect of Yeast Fermentation of Two Lupine Species on the Digestibility of Protein and Amino Acids, Microflora Composition and Metabolites Production in the Ileum of Growing Pigs.

Simple SummaryThe fermented feed component in pigs‘ diet may influence the microbiota of the gastrointestinal tract, improve the use of nutrients from the diet, and reduce the level of excreted N and P. The aim of this study was to investigate the effects of raw and Candida utilis-fermented yellow and narrow-leaved lupine seeds on the apparent ileal digestibility coefficients of protein and amino acids and the metabolic activity of the intestinal microflora in five cannulated male pigs. Fermentation significantly improved the ileal digestibility of protein, asparagine, threonine, tyrosine, histidine, and arginine in the lupine seeds and increased the counts of total bacteria and yeast, the pH value, isobutyrate and isovalerate concentrations in the ileal digesta, but decreased the dry matter and ammonia content. The narrow-leaved lupine seeds were characterized by higher digestibility of asparagine, threonine, serine, alanine, valine, isoleucine, and arginine. The digesta of the pigs fed with these seeds had higher counts of lactic acid bacteria and moulds but lower total bacteria count than the digesta of the pigs fed with yellow lupine seeds.The aim of this study was to investigate the effects of raw and Candida utilis-fermented yellow (YL) and narrow-leaved lupine (NL) seeds on the apparent ileal digestibility coefficients (AID) of protein and amino acids in pigs and the metabolic activity of their intestinal microflora. Five cross-bred castrated 25-kg barrows were surgically fitted with a T-cannula in the distal ileum and housed individually in metabolic cages. They were fed five semi-synthetic diets containing only one source of protein: soybean meal (SBM), raw or fermented yellow lupine seeds (RYL or FYL), raw or fermented narrow-leaved lupine seeds (RNL or FNL). The study period consisted of six-day adaptation to the diet and one-day collection of digesta, which was sampled for microbial and chemical analyses. The AID coefficients of protein and amino acids were calculated with the marker method with TiO2. One-way (feed effect) and two-way (variety effect, fermentation effect) analysis of variance (ANOVA) with Duncan’s test at p < 0.05 were applied. The digesta from the SBM and FNL variants had significantly higher (p < 0.05) AID coefficients of protein, asparagine, threonine, serine, isoleucine, leucine, histidine, and tyrosine, whereas the SBM variant was characterized by the lowest AID of cystine and the highest AID of alanine and methionine (p < 0.05). The ileal digesta of the pigs fed with FYL contained more bacteria, whereas the count of yeast was higher in the FNL variant. The digesta of the pigs from the FNL and RYL variants had the highest count of moulds (p < 0.05), whereas the digesta in the FYL, SBM, and RNL variants had almost no moulds at all. The ileal dry matter content was significantly lower in SBM group. The lowest pH was noted in the RYL variant (p < 0.05). The content of ammonia and total volatile fatty acids in the ileal digesta of the SBM variant was the lowest (p < 0.05). Fermentation significantly improved the AID of protein, asparagine, threonine, tyrosine, histidine, and arginine, increased the counts of total bacteria and yeast, the pH value, and isobutyrate and isovalerate concentrations, but decreased the dry matter and ammonia content (p < 0.05). The digesta of the NL variants was characterized by higher AID of asparagine, threonine, serine, alanine, valine, isoleucine, and arginine, and higher counts of LAB and moulds but lower total bacteria count than in the YL variants. The ileal pH was lower in the YL variants, where higher isobutyrate and butyrate concentrations (p < 0.05) were observed. To sum up, fermentation increased the counts of the ileal microbiota and improved the digestibility coefficients of protein and some amino acids. The narrow-leaved lupine seeds resulted in more positive changes in the digesta of growing pigs than yellow lupine.

CHEMICAL COMPOSITION OF SEEDS OF PLANTS LUPINUS ANGUSTIFOLIUS L. AND LUPINUS ALBUS L. OF THE KALININGRAD REGION

The aim of the work was to study the chemical composition of seeds of plants Lupinus albus L., Lupinus angustifolius L., growing in the Kaliningrad region. Lupin is a promising crop due to the high content of biologically valuable protein in its seeds, as well as minerals, unsaturated fatty acids, water - and fat-soluble biologically active substances. The paper considers the amino acid, mineral, and fatty acid composition of seeds, presents data on the content of water-soluble vitamins in them, and shows the component composition of chloroform extracts of seeds.&#x0D; The total number of amino acids (47.72±0.37 and 38.655±0.32%, respectively) was found in the seeds of narrow-leaved and white lupine, and a high content of glutamic acid and asparagine was found. The macronutrient composition, which is dominated by potassium, phosphorus and calcium, was studied. Among the microelements of seeds, manganese, iron, zinc and silicon predominate. A particularly high content of manganese in white lupin seeds (192.14±1.67 mg per 100 g) was noted. Analysis of the fatty acid composition of lupin seed oils showed a high degree of unsaturation with a high content of oleic and linoleic acids. Both types of lupine contain thiamine, pyridoxine, and niacin, while white lupine seeds also contain Pantothenic and folic acids. Сhromatography-mass spectrometry analysis of the fraction isolated by chloroform from lupine seeds showed the presence of substances of the terpenes class (farnesene, neofitadiene, γ-tocopherol) and steriodic alcohols (campesterol, β-sitosterol).

Formation of seedlings of white lupin, Lupinus albus L. and blue lupin, Lupinus angustifolius L. in laboratory and field experiments

Modern varieties of white lupin can be an alternative to soy in overcoming vegetable protein deficiency: to produce or import? Unlike soybeans, lupin seeds do not contain trypsin inhibitors; they don’t need heat treatment to be used in feed. Lupin has a high attachment of beans. It is drought-resistant, adapted to environmental conditions with insufficient moisture. The formation of seedlings is a critical period in the ontogeny of lupin, preceding sprouting. At this time, parameters of seedlings such as the speed and vigor, density, distribution uniformity on the soil surface are determined. The objective is to determine the dynamic characteristics of seedlings of white and blue lupin seeds by alterations in the wet and dry weight of the seedling and its individual organs in laboratory and field experiments. In the laboratory experiments, seeds of white and blue lupins were germinated on sifted and calcined sand, moistened to 80% of the total moisture capacity at 20 oC. On the 4th and 7th days, the wet and dry weight per 100 seedlings, morphological alterations in the seedling bodies and their mass were determined, as well as the expenditure of seed reserve nutrients for the formation of seedlings was calculated. In field experiment, the same parameters of seedlings were determined, considering their laboratory germination (according to the number of viable seeds per 1 m row). The formation features of seedlings of white and blue lupins in laboratory and field experiments have been studied. The certain features influencing the parameters of seedlings in field during the critical sowing-seedlings” period have been determined.

Effects of bread making methods, lupin variety and gluten powder on the quality of bread enriched with high percentage of lupin flour

SummaryLupin is an economical source of protein, fibre and bioactive compounds, and to obtain these health and nutritional benefits lupin flour has been used in bread production. However, addition of more than 10% lupin flour markedly reduces bread quality mainly due to gluten dilution. The main aim of this research was to retain lupin bread quality enriched with higher percentages of lupin flour (20%) by addition of vital gluten powder (0%, 2%, 3.5% and 5%), investigating the effects of lupin variety (Lupinus albus and L. angustifolius) and two baking systems (rapid and sponge &amp; dough). Impact on bread staling qualities was also determined through texture analysis of samples over a 72‐h storage period. Compared to lupin bread with nil gluten addition, significant improvements in loaf volume and crumb texture were observed with addition of gluten powder especially at 5% which increased loaf volume by an average of 20% across lupin sources and baking methods, and crumb softness by 30–50%. Differences were observed between the lupin flour sources. L. angustifolius had a reduced weakening effect when blended with the base flour compared with L. albus. The Sponge &amp; Dough process was found to be more suitable to the inclusion of lupin flour than the rapid process.

Development of Quality Characteristics of Pasta Enriched with Lupin (Lupinus albus L.) Flour and Resistant Starch Type 4

Lupin (Lupinus albus L.) is a leguminous seed with a good source of protein, dietary fiber, fat, and is an alternative to soybean. Resistant starch, a prebiotic dietary fiber, cannot be digested in the small intestine; can help prevent diabetes, some cancer types, obesity, intestinal diseases and cardiovascular diseases. In this study, 15% lupin flour (debittered by traditional method and ultrasound application) and 10% resistant starch type 4 (RS4) were used in pasta production to improve its nutritional quality. The effects of vital gluten and/or transglutaminase on color, cooking quality, thermal and sensory properties of pasta containing lupin flour and RS4 were investigated. Ultrasound application had no adverse impact on the color L*, a*, b*, water uptake, cooking loss, thermal and sensory (color, taste, odor, appearance, stickiness and overall acceptability) properties of pasta samples compared to traditional lupin debittering method. Compared to 100% semolina pasta, addition of lupin flour and RS4 revealed a higher b* value, cooking loss and gelatinization onset temperature, and lower volume increase, firmness and gelatinization enthalpy values in pasta. The use of additives (vital gluten, transglutaminase and vital gluten + transglutaminase) improved the volume increase, cooking loss and firmness values of pasta containing 15% lupin flour + 10% RS4. The lowest cooking loss values were obtained in 100% semolina pasta (4.62%) as well as pasta samples supplemented with vital gluten (4.82%) and vital gluten + transglutaminase (4.90%). The color, taste and odor scores of 15% lupin flour + 10% RS4 pasta samples prepared with additives were close to each other. The addition of vital gluten and vital gluten + transglutaminase presented similar overall acceptability scores to 100% semolina pasta (P&amp;gt;0.05).

Influence of the nutritional background on the yield and sowing qualities of narrow-leaved lupin seeds in the conditions of Krasnoyarsk forest-steppe

The article discusses the cultivation of narrow-leaved lupine (Lupinus angustifolius L.) on various food backgrounds (without fertilizers; amophos + potassium sulphate + ammonium nitrate; ammophos + potassium sulphate + ammonium sulfate; ammophos).The results of the study of the influence of the background of nutrition on the yield and sowing qualities of the seeds of lupine narrow-leaved: germination energy, germination. The highest yield of lupine grain was obtained on plots without the use of mineral fertilizers – 19.49 c / ha.On fertile soils, narrow-leaved lupinedoes not respond to the use of mineral fertilizers, while the use in the experience of mixtures of mineral fertilizers ammophos + potassium sulphate + ammonium nitrate and ammophos + potassium sulphate + ammonium sulfate contributed to an increase in the size of lupine seeds.The largest seeds were obtained in plots with the application of a mixture of fertilizers ammophos + potassium sulfate + ammonium sulfate - the weight of 1000 grains was 125.0 g, which is 11.9% higher than the reference values. In all variants of the experiment, the high seed germination energy is 93.3 % (ammophos) – 99.0 % (ammophos + potassium sulfate + ammonium sulfate). High seed germination rates were obtained – from 96.5 % (without fertilizers) to 99.5% (ammophos). This indicates that the agroecological conditions of the region meet the requirements of culture.

Influence of mineral fertilizers on the white lupine seeds yield under cultivation in the Central Black Earth region of Russia

The study results on using macro- and micronutrients in the cultivation of white lupine (Lupinusalbus L.) in the soil and climatic conditions of the Central Black Earth region of Russia are presented. Field trials were carried out in 2018-2020 at the Department of Plant Growing, Breeding and Vegetable Growing in Belgorod State Agrarian University. The object of research is a high-intensity variety of white lupine Degas. The subject of research is the Aquamix microfertilizer of two brands – Aquamix-T (for seed treatment) and Aquamix-TV (for foliar dressing), macrofertilizers – potassium sulphate (K2SO4) and potassium monophosphate (KH2PO4). The weather conditions during the years of the experiments were unfavorable for the growth and development of lupine, since during the entire growing season of the plants an increased temperature regime was observed with a deficit of precipitation. The soil cover of the experimental field is represented by typical chernozem with an average content of basic nutrients. The accounting area of the plot is 18 m2, the replication is fourfold, the placement is systematic. The experiment included seven options: 1) control (without fertilizers), 2) seed treatment with Aquamix-T micronutrient fertilizer, 3) seed treatment with Aquamix-T micronutrient fertilizer and foliar fertilization with Aquamix-TV micronutrient fertilizer, 4) seed treatment with Aquamix-Tilist micronutrient fertilizer solution potassium sulphate, 5) seed treatment with microfertilizer Aquamix-Tilist feeding with potassium monophosphate solution, 6) seed treatment with micronutrient Aquamix-Tilist fertilizer with a mixture of Aquamix-TV + potassium sulphate, 7) seed treatment with micronutrient fertilizer Aquamix-Tilist fertilization with potassium monophosphate mixture. Analysis of the data obtained showed that the highest yield of white lupine seeds was obtained on the variants with seed treatment with Aquamix-T micronutrient fertilizer together with foliar dressing with Aquamix-TV micronutrient fertilizer in combination with K2SO4 or KH2PO4 macrofertilizers, which was 3.64 and 3.62 t/ha, respectively, which is 0.64 and 0.62 t/ha or 21.3 and 20.5% above the control variant.

Comparison of methodologies to determine the apparent ileal amino acid digestibility of maize, wheat, lupins, and peas for broiler chickens

The influence of method (direct vs difference method) used to determine the apparent ileal digestibility coefficient (AIDC) of amino acids in two cereals (maize and wheat) and two grain legumes (Australian sweet lupins and peas) was investigated. For the direct method, the test ingredients were incorporated as the sole source of protein in assay diets. The assay diets used in the difference method were formulated by substituting the cereals and legumes for 50 and 25% (w/w), respectively, of a maize-soy basal diet. Each diet contained 3 g/kg titanium dioxide as an indigestible marker and were offered ad libitum to four replicate cages of broilers (four birds/cage) from d 28 to d 35 post-hatching. On d 35, digesta were collected from the terminal ileum and the AIDC of amino acids were calculated using marker ratios in the diet and digesta. Except for histidine, methionine, cysteine and tyrosine, the main effect of methods was found to be significant (P&lt;0.05 to 0.001) for the AIDC of all amino acids. The main effect of the ingredients was significant (P&lt;0.05 to 0.001) for all amino acids, except for histidine, aspartic acid and serine. Interactions (P&lt;0.05) between ingredients and method were observed only for leucine, lysine, proline and serine. The AIDC of amino acids, determined by the difference method, was found to be distinctly higher than those determined by the direct method. This suggested that the direct method underestimated amino acid digestibility in low and medium protein ingredients.

Severe lupin bean intoxication: an anticholinergic toxidrome

Lupin beans are the yellow legume seeds of the genus Lupinus. They are traditionally eaten as a pickled snack in many countries. Bitter lupin beans have a high amount of alkaloids called lupanine. Because the alkaloid is responsible for anticholinergic toxidrome, the beans should pass a debittering process before consumption. Only few pediatric cases of lupin bean intoxication were reported. We present a 12-year-old boy who visited the emergency department for the unexpected onset of anticholinergic toxidrome.