Raw Lupin Seeds Research Articles

Impacts of Different Processes on the Nutritional and Antinutritional Contents of White and Blue Lupin Seeds and Usage Possibilities for Sustainable Poultry Production.

In the current era, it is important to consider economic and ecological sustainability issues while optimally meeting the nutrient needs of poultry. The use and research of alternative feedstuffs have gained importance due to these factors. The aim of this study is to reveal the raw lupin seeds' nutrient ingredients as an alternative feedstuff and the effects of debittering methods. In the present study, two different treatments (germination for 2 days; heat treatment in an autoclave at 130 °C for 20 min) were applied to white and blue lupin seeds, and the differences in nutrient compositions between them and raw seeds were determined. When fatty acid compositions were analyzed, oleic, γ-linolenic, arachidic, behenic, erucic, and lignoceric acid values were found to be the highest in the raw, autoclaved, and germinated forms of white lupin (p < 0.01). The highest values of palmitic, stearic, and linoleic acids were observed in blue lupin (p < 0.01). While the value of total quinolizidine alkaloids (QA) in raw white lupin grains was higher than 1.943 mg/g, it was higher than 1.800 mg/g in autoclaved and germination-treated grains. Similarly, the total QA value of raw blue lupin grains was 0.894 mg/g, 0.609 ± 0.244 mg/g in germination-treated seeds, and 0.705 ± 0.282 mg/g in autoclave-treated seeds. As a result of these findings, it can be said that the methods applied for the removal of bitterness gave promising results. Furthermore, it would be rewarding to use these lupin varieties in in vitro and in vivo experiments to reveal the impacts and mechanisms of debittering methods on poultry.

Effects of legume seeds and processing treatment on growth, carcass traits and blood constituents of fattening lambs

This study aimed to evaluate the effects of faba bean, white lupin and pea seed when fed as protein supplements on growth performance, carcass characteristics and haematological characteristics of growing lambs. Forty-eight Gentile di Puglia male lambs, weaned at 38 ± 2 days old with an average initial bodyweight of 12.8 ± 0.5 kg, were divided into six homogenous groups. The six dietary treatments were RFB (diet containing raw faba bean seeds); EFB (diet containing extruded faba bean seeds); RL (diet containing raw lupin seeds); EL (diet containing extruded lupin seeds); RP (diet containing raw pea seeds); and EP (diet containing extruded pea seeds). Feeding lupin seeds reduced average daily feed intake compared with the other protein sources. Carcass conformation, loin weight as a percentage of half-carcass weight, and fat weight as a percentage of loin weight improved in the lambs that consumed both EP and RP diets. Extrusion reduced hide weight as a percentage of empty bodyweight and fat weight as a percentage of leg weight. The protein source had a significant effect on glucose and total cholesterol concentrations, albumin, α1-globulin, β-globulin, and γ-globulin percentages and albumin-globulin ratios. The processing treatment decreased total cholesterol concentrations. Thus, feeding the various legumes did not affect growth performance, but only carcass characteristics; changes which may be due to the differences in feed intake. Extrusion also had minor effects, and further work is required to investigate the use of these protein sources, both raw and extruded.Keywords: extrusion, faba bean, haematology, lupin, pea, protein source, slaughter data

The influence of narrow-leafed lupin seed fermentation on their chemical composition and ileal digestibility and microbiota in growing pigs

ABSTRACTThe aims of this study were to provide a controlled fermentation process of blue lupin seeds (Lupinus angustifolius, cv. Neptun), monitor the changes in seed composition and determine the influence of the fermentation on the apparent ileal digestibility (AID) of crude protein (CP) and amino acids in growing pigs, compared with raw lupin seeds. The fermentation with bacteria and yeast was conducted for 24 h at 25ºC under aerobic conditions. Seed fermentation increased the contents of CP, fibre, fat and ash and most of the analysed amino acids but reduced the levels of the nitrogen-free extractives. Furthermore, fermentation decreased the contents of raffinose family oligosaccharides and phytic acids but increased the alkaloid content. The AID was estimated on three barrows (mean initial body weight 25 kg), surgically fitted with a T-cannula in the distal ileum. The pigs received three diets, each for 6 d, within three experimental periods (3 × 3 Latin Square design). The diets contained soybean meal (Group SBM), raw lupin seeds (Group RL) or fermented lupin seeds (Group FL) as solely protein sources. Fermentation had a positive impact on the AID of CP and methionine, cysteine, isoleucine, leucine, phenylalanine and valine (p < 0.05). Feeding raw or fermented lupin seeds did not affect the microbial status of the ileal digesta. Moreover, ammonia content in the caecal digesta did not differ between Groups RL and FL, although it was significantly higher than in Group SBM. It can be concluded that the fermentation process modified the chemical composition of nutrients in seeds, which can influence the digestibility and utilisation of the fermentation product in animal diets compared to raw seeds.

Effect of Different Processing Methods on Anti-Nutrients Content and Protein Quality of Improved Lupin (Lupinus Albus L.) Cultivar Seeds

Lupin seeds of genetically improved cultivar (Golo) were subjected to different processing methods and investigated according to anti-nutritional factors content and protein quality. Results showed that tannin content of raw seeds was significantly increased in sprouted and debittered seeds before and after boiling but in fermented seeds it declined significantly. Phytate content was significantly decreased in all processed seeds with a significant reduction observed in germinated seeds. The reduction in Phytate as a result of processing was accompanied by a significant improvement in protein digestibility. The protein content of lupin seeds decreased in sprouted seeds and increased in fermented and debittered ones. Boiling of the seeds even the sprouted ones significantly increased the protein content compared to raw lupin seeds. In raw lupin seeds, globulins comprised the major fraction followed by glutelin. Debittered seeds characterized by high glutelin, fermented are characterized by high globulin while germinated characterized by both fractions. Most of the amino acids level was increased after processing of the seeds.

The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics of Blue Lupin Seeds.

The effect of 24-hour fermentation of lupin seeds by different yeast strains on their chemical composition was determined. After fermentation, the mass fraction of proteins increased and their in vitro digestibility and biological activity significantly improved. The amino acid profile of fermented products was similar to that of raw lupin seeds. The significant reduction in the mass fraction of oligosaccharides and phytate, but not of alkaloids was found. The pH level of fermented products decreased as a consequence of the increase of lactic and propionic acid mass fractions. The most favourable changes in the chemical composition of blue lupin seeds were obtained in fermentation with Saccharomyces cerevisiae baker's yeast and Fermivin 7013 strain.

New flavone-di-C-glycosides from the seeds of Egyptian lupin (Lupinus termis)

Raw lupin seeds flour is increasingly used as a food ingredient because of its nutritional and functional values. This study is considered to be the first phytochemical investigation of the flavonoids of the methanol (MeOH) fraction of Lupinus termis seeds. The study led to the isolation of two new di-C-glycoside flavones, apigenin-6-C-β-d-glucopyranosyl-8-C-[β-d-apiofuranosyl-(1→2)]-β-glucopyranoside (1), apigenin-6-C-β-d-glucopyranosyl-8-C-[α-l-rhamnopyranosyl-(1→2)]-β-glucopyranoside (2), together with one known flavone di-C-glycoside, apigenin-7-O-β-d-apiofuranosyl-6,8-di-C-β-glucopyranoside (3). These compounds are considered to have potential functional properties. The isolated compounds may contribute to the yellow color of raw lupin seeds flour-based products. It may also be used as natural yellow color in food or pharmaceutical products and as a dietary supplement product. These rare flavones were purified by using semi-preparative HPLC. The structures of the isolated compounds were elucidated on the basis of extensive spectroscopic methods, 1D and 2D nuclear magnetic resonance techniques, FAB (Fast Atom Bombardment) – mass spectrometry and acid hydrolysis.

Effect of different debittering processes on mineral and phytic acid content of lupin (Lupinus albus L.) seeds.

Lupin is a valuable ancient legume which contains high amount of protein, dietary fiber, oil, minerals and different functional components. Bitter lupin seeds cannot be consumed directly since its high toxic alkaloid content. Cooking and soaking are effective processes for removing these toxic substances and antinutrients as phytic acid, trypsin inhibitors and oligosaccharides. In this study, debittering process containing cooking and soaking up to 144h was applied to lupin seeds. Raw lupin seeds had 3.3% ash and 41.3% protein content. Ash and protein content of debittered seeds changed between 2.1 and 2.5%, 39.5 and 40.9% respectively. After debittering process, significant (p < 0.05) decreases (between % 5.7 and 75.7) were observed in calcium, phosphorus, zinc, iron, magnesium and manganese contents of the lupin seeds. Phytic acid was removed from raw lupin seeds up to 71.4% ratio by debittering processes, and soaking in distilled water at 55°C and long soaking time (144h) was found the most effective methods on phytic acid loss. While more lighter (L*) seeds were obtained with soaking in distilled water at 25°C, soaking in 0.5% NaHCO3 solution gave more yellowish (b*) seed properties compared to other soaking methods. Soaking in 0.5% NaHCO3 solution at 144h gave the most liked products in terms of sensorial evaluation.

The influence of lupin seed germination on the chemical composition and standardized ileal digestibility of protein and amino acids in pigs

The germination process can modify the chemical composition of nutrients in seeds, which can influence the digestibility and utilization of sprouts in animal diets compared to raw seeds. The aims of research were to provide controlled germination process of lupin seeds, monitor the changes in seed composition and determine the influence of the germination on the coefficients of standardized ileal digestibility (SID) of crude protein and amino acids in growing pigs, compared to raw lupin seeds. The seeds of two lupin species were used: yellow (RYL) (Lupinus luteus, cv. Lord) and blue (RBL) (Lupinus angustifolius, cv. Graf). Germination was provided in the dark at 24°C for 4 days. Nutritional and antinutritional compositions of raw and germinated seeds (GYL and GBL, respectively) were analysed. Digestibility study was performed on pigs with an average body weight of 25 kg, and the pigs were surgically fitted with a T-cannula in the distal ileum, with chromic oxide as an indicator. Seed germination increased the crude protein and fibre concentrations, but reduced the levels of the ether extract, nitrogen-free extracts and all amino acids in protein. The content of alkaloids and raffinose family oligosaccharides decreased in both lupin species. Germination had no positive impact (p>0.05) on the SID of crude protein and amino acids. Germination of lupin seeds negatively influenced the SID of lysine and methionine (p<0.05). The results of the research revealed a decrease in the concentrations of antinutritional factors in the sprouts of yellow and blue lupins compared to raw seeds; however, no positive effect was observed on the coefficients of the standardized ileal apparent digestibility of protein and amino acids.

Evaluation of micronized lupin seed meal as an alternative protein source in diets for gilthead sea bream Sparus aurata L. juveniles

A 12-week growth trial was performed to evaluate the effect of lupin seed meal as a protein source in diets for gilthead sea bream (Sparus aurata) juveniles. Six experimental diets were formulated to be isonitrogenous and isoenergetic and to contain 10%, 20% and 30% of raw lupin (Lupinus angustifolius) seed meal protein or 20% and 30% lupin (L. angustifolius) seed meal processed by infrared radiation (micronized) in place of fish meal protein, the only protein source of the control diet. Fish accepted all diets well and no significant differences in feed utilization among groups were noticed during the trial. Final weight of fish fed the experimental diets was identical or higher than the control group. Final weight of fish fed diets including 20% micronized lupin protein was even significantly higher than that of fish fed the fish meal-based control diet. Moreover, at the same dietary lupin seed meal protein inclusion levels, final weight of fish fed diets including micronized lupin was significantly higher than with raw lupin. A trend was also noticed for a decrease of final weight with the increase in lupin seed meal in the diets. At the end of the trial no significant differences in proximate whole-body composition, hepatosomatic and visceral indices were observed among groups. It is concluded that lupin seed meal can replace up to 30% fish meal protein in diets for gilthead sea bream juveniles with no negative effects on growth performance. Furthermore, micronization of lupin seeds improves its dietary value for gilthead sea bream juveniles. At the same dietary lupin inclusion levels, diets including micronized lupin seeds promote significantly higher growth rates than raw lupin seeds.

Effects of a supply of raw or extruded white lupin seeds on protein digestion and amino acid absorption in dairy cows.

Four cannulated, lactating cows were used to determine the effects of extruding white lupin seeds (WLS) on intraruminal CP degradation and absorption of AA from the small intestine. Raw lupin seeds (RWLS) and extruded lupin seeds (EWLS) were fed in diets containing 15.5% CP and composed of 22.4% WLS, 55.9% corn silage, 10.1% maize grain, and 10.6% Italian ryegrass on a DM basis; WLS provided approximately 50% of the total dietary CP. Spot samples of digesta were collected from the proximal duodenum and terminal ileum during 72 h. Chromium EDTA, YbCl3, and purines were used as liquid, particulate, and bacterial markers, respectively. Because of the extensive ruminal degradation of dietary N with the RWLS diet compared with the EWLS diet (64.2 vs 38.8%), less total AA flowed to the duodenum (1,748 vs 2,347 g/d), and because of the decrease of availability (67.2 vs 79.0% of entering), absorption from the small intestine was lowest with this diet (1,175 vs 1,855 g/d). The apparent digestion of individual AA in the small intestine (percentage entering) ranged from 46.5 to 88.4 when cows consumed RWLS and from 58.9 to 94.4 when they were fed the EWLS diet. Among the diets, apparent absorption of histidine, lysine, glycine, and serine were higher than those of other AA; also, valine, alanine, and proline showed intestinal absorptions that were somewhat lower than those of the remainder of the AA.