Baking Studies and Nutritional Value of Bread Supplemented with Full-Fat Sweet Lupine Flour (L. albus cv Multolupa)

Full-fat sweet lupine flour (FFLF) was used to replace 3, 6, 9 and 12% of the wheat flour (WF) in bread. Physical characteristics of the dough, and the chemical composition and biological quality of the breads were investigated. Farinological studies showed that water absorption increased gradually from 60% for WF to 77% for a blend with 12% FFLF. Developing time, weakening of dough and valorimeter value were adversely modified by addition of FFLF. Different levels of FFLF increased in water absorption, loaf volume and loaf weight as compared to all wheat bread. However, specific loaf volume remained constant (3.72) up to 6% FFLF, then decreased. Protein content of wheat bread increased from 10.3% for the control to 11.7% for 9% FFLF bread. PER increased from 1.72 for the control bread to 2.00 for 9% lupine-bread (p<0.01). Bread with 9% FFLF is a possibility for using this legume in human feeding.     

Sensory Evaluation and Acceptability of Cookies Enriched with Sweet Lupine Flour (Lupinus albus cv Multolupa)

Cookies enriched with 0, 5, 10, 15, 20, and 25% full-fat sweet lupine flour (FFSL) were evaluated by a sensory panel using the rank of preference and paired comparison tests. Cookies with 0, 5, and 10% FFSL were preferred while those containing 20 and 25% FFSL were rejected (p≤0.01). Studies conducted with school children showed similar acceptability for 0 and 10% FFSL-containing cookies which was different (p = 0.05) from those containing 20% FFSL. Fortification of the basic formula with 10% FFSL was recommended on the basis of acceptability.     

Effect of Roasting on the Chemical Composition and Protein Quality of Lupin Seeds (Lupinus albus cv Multolupa)

The effect of roasting lupin seeds (Lupinus albus cv Multolupa) for 10, 20, 30, and 40 min at 80–90°C was studied. Raw lupin was shown to be markedly deficient in the S-amino acids. These were not affected by roasting for 10 min, although a mild loss was observed for isoleucine and valine. However, heating for up to 40 min caused important losses in lysine and methionine + cystine. PER for raw lupin was 0.80 (casein 2.93) and that of the 10 min heated sample was 0.92 (NS), while roasting for 20, 30 and 40 min caused a severe reduction in protein quality (PER 0.59, 0.53 and 0.46 respectively). All these values improved significantly (p<0.01) by supplementation with 0.1% DL-methionine. Heating lupin seeds for 10 min may help to remove the “beany” flavor of this legume.     

Nutritional quality of lupine (Lupinus albus cv. Multolupa) as affected by lactic acid fermentation.

The effects of selected NRRL strains of Lactobacillus acidophilus, L. buchneri, L. cellobiosus and L. fermentum upon oligosaccharide, phytate and alkaloid contents, as well as on the nutritive value of lupine, were investigated. Lupine was processed to a 12% total solids suspension, inoculated with 1% (v/v) cultures and fermented until a final desired pH of 4.5. L. acidophilus B-2092 and L. buchneri B-1837 growth was related to a significant sucrose breakdown and decreases of phytates, whereas L. acidophilus B-1910 and L. fermentum B-585 reduced the content of flatulence oligosaccharides. The activity of L. acidophilus B-1910 was particularly associated with lowering of alkaloids and increase of riboflavin. Lactic acid fermentation produced slight changes in lysine and methionine contents. No significant differences in net protein ratio values and protein digestibility were found between fermented and unfermented lupine (P less than 0.05). A 1:1 ratio mixture of B-1910 and B-2092 strains of L. acidophilus lead to a final fermented lupine with nutritional advantages to those given by the individual cultures.     

Functional Properties of Lupin Protein Isolates (Lupinus albus cv Multolupa)

Lupin protein isolates were prepared by alkaline extraction and precipitation at pH 5.1, 4.2 and 4.9 and their functional properties investigated. Solubility, emulsification capacity, swelling and gelation properties were determined under different conditions of pH, ionic strength and heat treatment. Lupin protein isolates showed better solubility than soybean isolate and a similar emulsification capacity. Swelling and gelation were found to be inferior, but when modifications in the methods of isolate preparation were introduced these properties were significantly improved. Consequently, it is possible to consider lupin proteins as a potential substitute for soybean proteins in food applications.     

Sugar Composition and Flavor Quality of High Sugar (Shrunken) and Normal Sweet Corn

Soluble sugar composition of the corn kernel in a shrunken (high sugar) variety, ‘Xtra Sweet 77′, and a normal sweet variety, ‘Jubilee’ was determined after freezing a corn-on-cob product at two levels of commercial harvest maturity by HPLC and enzymic methods of analysis. Sucrose, glucose and fructose were found in measurable amounts by both methods. The less mature sample of either variety contained the higher level of each sugar, at a sucrose:glucose:fructose ratio of approximately 15:1:1 in ‘Jubilee’ and 20:1:1 in ‘Xtra Sweet 77′. Sensory evaluation showed ‘Xtra Sweet 77’ which contained nearly twice the total sugars of ‘Jubilee’ to be sweeter. Sweetness differences between maturity samples within a variety were not significant, nor was there a consistent preference shown for the higher sweetness or overall quality of the ‘Xtra Sweet 77’ samples. Sensory perception of sweetness was most highly correlated with sucrose content.     

Chemical Composition and Nutritional Quality of Faba Bean (Vicia faba L. Minor) Based Tofu

Chemical composition and antinutritional factors in soy and faba beans and tofus produced thereof were evaluated. Both bean curds had higher protein contents (55.7 and 82.0% dry basis for soy and faba bean curds, respectively) than the corresponding raw beans. Tofu made from faba bean (FBT) contained only 1.5% total lipids (dry basis) compared to 34.4% in soybean tofu (SBT). Antinutritional and flatulence factors were much lower in FBT. Favism factors were not examined. In vitro studies showed that SBT and FBT are comparable in terms of digestibility and amino acid availability.     

Improved Nutritional Value in Wheat Bread by Fortification with Full-Fat Winged Bean Flour (Psophocarpus tetragonolobus L.DC)

The nutrient composition of winged bean (Psophocarpus tetragonolobus L.DC) full-fat flour (WBFF), wheat flour (WF) and WBFF-fortified breads was studied. When WBFF fortification was increased from 0 to 20%, there was an increase of 63% in protein, 153% in fat, 130% in calcium, 97% in phosphorus, and 105% in iron contents. WBFF contained greater amounts (g/16g N) of histidine and lysine compared to WF. Except methionine which decreased, all other essential amino acids increased when WBFF was substituted for WF from 0 to 15%. The protein efficiency ratio for 10%-WBFF bread (1.62) was found to be significantly greater (P<0.05) than that of 5%-WBFF bread (1.40) and wheat bread (1.11).     

Bread quality and nutritional value of 'Marraqueta' and 'Hallulla' supplemented with full-fat sweet lupin flour (Lupinus albus cv. Multolupa)

'Marraqueta' and 'Hallulla' breads, widely consumed in Chile, were enriched with 6, 9 and 12% full-fat sweet lupin flour (FFLF) containing a small amount of alkaloids (0.025%) and 42.8% protein. Physical characteristics of the dough and the chemical composition and biological quality of the breads were investigated. Farinograph measurements showed that water absorption increased gradually from 61.3% for wheat flour to 79.8% for a blend with 12% FFLF. Developing time, weakening of dough and valorimeter value were not severely modified. Different levels of FFLF increased loaf weight as compared to all wheat bread. Protein content increased from 13.2% for the control to about 16% for 12% FFLF breads. Protein efficiency ratio (PER) values significantly increased (P < 0.01) for 12% FFLF breads: 'Marraqueta' from 1.10±0.09 to 1.59±0.12 and 'Hallulla' from 1.21±0.09 to 1.63±0.07. Apparent digestibility was about 86% and was not changed by FFLF inclusion up to 12%. Twelve per cent FFLF is a recommendable level to enrich 'Hallulla' and 'Marraqueta' in biological quality without affecting the farinological parameters. The results of acceptability tests will be published in due course.     

Chemical Composition and Nutritional Quality of Camel Milk

The chemical composition and nutritional quality of camel milk was studied. Results showed 11.7% total solids, 3.0% protein, 3.6% fat, 0.8% ash, 4.4% lactose, 0.13% acidity and a pH of 6.5. The levels of Na, K, Zn, Fe, Cu, Mn, niacin and vitamin C were higher and thiamin, riboflavin, folacin, vitamin Bt₁₂, pantothenic acid, vitamin A, lysine and tryptophan were relatively lower than those of cow milk. Gas liquid chromatography analysis of milk fat showed a molar percent of 26.7 for palmitic, 25.5 oleic, 11.4 myristic, and 11.0 palmitoleic. In vitro protein digestibility and calculated protein efficiency ratio values were 81.4% and 2.69, respectively, based on 90.0% and 2.50 for ANRC-Casein.     

Chemical Composition and Nutritional Quality of Date Seeds

ABSTRACT The seeds of Ruzeiz and Sifri date cultivars, on the average, contained 6.5% protein, 10.4% fat, 22.0% fiber, 1.1% ash, and 60.0% carbohydrates on a dry weight basis. Mineral analysis showed higher concentration of K followed by P, Mg, Ca and Na. Among the microelements, Fe was in higher concentration (7.4 mg/100g dry weight) followed by Mn, Zn and Cu. Oleic (44.25%), lauric (17.35%), myristic (11.45%), palmitic (10.30%) and linoleic (8.45%) were the major fatty acids in date seed oil. Tryptophan (chemical score = 77) was the first limiting amino acid in date seed proteins (FAO/WHO, 1973). The average in vitro protein digestibility and calculated protein efficiency ratio values were 63.5% and 1.65, respectively, compared to 90% and 2.50 for ANRC-Casein.     

Soaking Studies on Winged Bean (Psophocarpus tefragonolobus L.DC) to Process Full-Fat Flour and Determine It's Shelf-Life Stability

Suitable methods to process full-fat flour from dried winged bean seeds, their effect on trypsin-inhibitor activity and keeping qualities of the flour were studied. Soaking in 0.5% or 1% sodium bicarbonate solution and boiling for 30 – 45 min was found to be suitable process for hull removal. Dry dehulling methods resulted in only 14 – 22% hull separation, while wet processing treatments were not effective. Soaking the winged bean seeds (12 hr) in 0.5% sodium bicarbonate, sodium carbonate and sodium chloride solutions reduced 30 – 40% of the trypsin inhibitor activity. Winged bean full-fat flour could be stored for 4 wk under ambient conditions.     

Sensory Acceptability of Foods Containing Australian Sweet Lupin (Lupinus angustifolius) Flour

ABSTRACT: Foods containing Australian sweet lupin ( Lupinus angustifolius ) flour (ASLF) were assessed by consumer panelists ( n = 54) in comparison to wheat flour (control) and defatted soy flour (DFSF) products. All ASLF products were rated in the acceptable half of the evaluation scale. General acceptability of ASLF chocolate chip cookies and breakfast bars was rated similarly to the control and DFSF variants ( P > 0.05). ASLF pasta was rated lower than control but higher than DFSF pasta ( P < 0.05), whereas ASLF addition reduced the general acceptability of muffins and bread ( P < 0.05) compared with the other variants. Some ASLF products appeared palatable whereas ASLF incorporation rate in others requires reduction.     

Composition of fractional and functional properties of dietary fiber of lupines (L. luteus and L. albus)

In this study the lupine raw materials (flour and hull) of L. luteus var. Juno and L. albus var. Wat were characterized with regard to the dietary fiber content (NDF) and its fractional composition. Functional properties, i.e. water holding capacity (WHC) and cation exchange capacity (CEC) of lupine raw material were determined, with respect to various conditions existing in each part of the human digestive tract (pH-value, time of passage). Experimental products (shortcakes, ginger breads, pancakes, minced meat and dumplings filled with meat) with addition of 5, 10 or 15% of lupine flour or shell were processed and sensory evaluation was performed according to the 5-point scale. The NDF content ranged from 75.7% to 78% in the hull of the Wat and Juno lupine vars. respectively, and 28.8% to 33.4% in the flour. Cellulose was predominant in the hull's NDF while in the flour hemicellulose was major fraction. WHC of samples depended mainly on pH-value and was higher in lupine hulls (up to 5.14 g/g dry matter (d.m.) than in the flours (up to 3.83 g/g d.m.). The CEC of lupine ranged from 0.260 to 0.750 mEq/g d.m. and from 0.330 to 0.870 mEq/g d.m. in flour of the Wat and Juno varieties. The CEC of hull was lower in the Wat var. (0.290 to 0.650 mEq/g d.m.) in comparison with the Juno variety (0.150 to 0.750 mEq/g d.m.) Sensory evaluation showed that 10% addition of flour or hull of lupine to experimental products enables preparation of good quality foodstuffs.     

蒸汽爆破甘薯渣粉对小麦粉粉质及饼干品质特性的影响

研究蒸汽爆破甘薯渣粉对小麦粉粉质及混合粉制作饼干品质特性的影响。将蒸汽爆破甘薯渣粉添加到小麦粉中,测定不同比例蒸汽爆破甘薯渣粉与小麦粉混合后的沉淀指数、糊化特性、粉质特性以及混合粉饼干质构性质。结果表明：小麦粉中添加不同量的蒸汽爆破甘薯渣粉后,小麦混合粉的沉淀指数、峰值黏度、低谷黏度、稀懈值、最终黏度和反弹值均降低;蒸汽爆破甘薯渣粉添加到小麦粉中,面筋蛋白被稀释,吸水能力随可溶性膳食纤维质量分数的增加而增加,而面团的形成时间和稳定时间缩短,弱化度升高,粉质质量指数降低;混合粉焙烤出的饼干质构特性发生变化。根据饼干的质构特性和感官评定结果,在低筋面粉中添加质量分数6%的蒸汽爆破甘薯渣粉时,混合粉制作的饼干品质最佳。     

啤特果营养成分的分析评价

对啤特果的氨基酸、矿质元素、挥发性物质及其他营养成分进行了分析测定,并进行了营养评价。结果表明,啤特果中水分、灰分、粗脂肪、蛋白质、总糖、总酸、粗纤维、可溶性固形物含量分别为88.2%、3.3%、0.82%、0.38%、6.47%、1.05%、3.05%和13.8%;每100 g样品中维生素C、维生素B1、B2、B6和胡萝卜素含量分别为2.2 mg、0.001 mg、0.139 mg、6.8 mg和0.042 mg;含有18种氨基酸,其总量（TAA）达到2658 mg/kg。EAA/TAA为37.02%,EAA/NEAA为58.78%,必需氨基酸种类齐全比例均衡,第一限制氨基酸为赖氨酸,氨基酸比值系数分(SRC)为62.0;K、Ca、P、Mg、Na、Fe、Zn、Cu、Mn矿质元素的含量分别为768.32、101.64、98.78、85.14、40.62、36.92、1.38、0.84、0.37 mg/kg;挥发性组分共分离25种物质,其中主要成分为己醛、乙酸乙酯、乙酸丁酯、丙酸乙酯、丁酸甲酯和2-丁烯酸乙酯,其相对含量分别为3.981%、0.215 %、0.187%、0.132 %、0.103%和0.137%。由此表明啤特果营养成分含量丰富,具有很好的开发与利用价值。     

Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus L. var. Multolupa

The present work studies the antioxidant capacity as well as the vitamin C and E contents of raw, fermented and germinated seeds of Lupinus albus L. var. Multolupa. Vitamin C was quantified by micellar electrokinetic capillary electrophoresis and vitamin E isomers by high performance liquid chromatography. The antioxidant capacity was determined by spectrophotometry and expressed as trolox equivalent antioxidant capacity (TEAC) and by liposome methods using phospholipids bilayers. Germination, in general, brought about an increase in the content of α-tocopherol, a decrease in the content of γ-tocopherol and did not affect the content of δ-tocopherol, which resulted in an increment in the vitamin E activity. Vitamin C increased sharply but gradually after germination. Fermentation caused a drastic reduction in the antioxidant vitamin content, vitamin C was not detected and tocopherol isomers decreased significantly. Germination processes caused a significant increase in antioxidant capacity (TEAC) of both hydrophilic and lipophilic extracts and fermentation produced slight changes or total reduction in TEAC, depending on process conditions. The peroxidation of egg yolk phosphatidyl-choline (PC) was inhibited by all lupin extracts in comparison with control assay. Germination was selected as a good treatment to increase antioxidant capacity and vitamin C and E contents.     

Preliminary Studies of the Chemical Composition and Sensory Properties of Sweet Potato Starch-Wheat Flour Blend Noodles

Preliminary studies of chemical composition and sensory properties of instant noodles from blends of wheat flour and sweet potato starch were carried out. Sweet potato starch was used to replace wheat flour at 30, 40, 50, 60 and 70%. Proximate, vitamin A, mineral analysis and sensory evaluation were carried out by standard methods. Results showed that the formulated noodles had higher carbohydrate (63.34 – 70.53%), moisture (4.34 – 4.97%) and vitamin A (11.62 – 35.00 mg/100 g) but lower protein (3.36 – 7.89%), fat (16.91 – 25.09%), calcium (0.73 – 0.89%), phosphorus (0.24 – 0.32%), iron (0.10 – 0.27%) and ash content (1.17 – 3.17%) than the commercial noodles from wheat flour. The noodles containing 30% sweet potato starch showed no significant difference (p > 0.05) from commercial noodles (100% wheat flour) in terms of colour, crunchiness, taste and general acceptability, with improved nutrient composition. It is concluded that production and consumption of wheat flour/potato starch blend noodles should be encouraged to increase the calorie and vitamin A intake in the diet, especially for children who are the major consumers of noodles; apart from helping to promote and improve the utilization of sweet potato tubers.