Chemical,biological and sensory evaluation of pasta products supplemented with α‐galactoside‐free lupin flours

α‐Galactoside‐free lupin flour has been used to supplement durum wheat semolina flour in order to increase the nutritive value of pasta products. Supplemented pasta products had a shorter cooking time, higher cooking water absorption, cooking loss and protein loss in water than control pasta prepared with only semolina. Sensory evaluation of cooked pastas showed that products supplemented with 80 g kg^?1 of α‐galactoside‐free Lupinus angustifolius var. Emir flour or with 100 g kg^?1 of α‐galactoside‐free Lupinus angustifolius var. Troll flour showed the same acceptability by panellists as the semolina pasta. These levels of supplementation were selected for further studies. The cooked α‐galactoside‐free lupin/semolina pastas showed higher amounts of protein, dietary fibre, calcium, phosphorus, magnesium, zinc and antioxidant capacity than control pasta and a reasonable level of vitamin B₁, vitamin B₂ and vitamin E. Biological assessment of cooked pastas indicated that the true protein digestibility did not change after the fortification of semolina but protein efficiency ratio increased sharply in the pasta supplemented with α‐galactoside‐free lupin flours (2.07 and 1.92 for Emir and Troll lupin varieties, respectively) in comparison with the control pasta (1.11). It is concluded that the α‐galactoside‐free lupin flours are an adequate ingredient to improve the nutritional quality of pasta products without adding flatulent oligosaccharides. Copyright © 2006 Society of Chemical Industry     

Functional lupin seeds (Lupinus albus L. and Lupinus luteus L.) after extraction of α-galactosides

Functional lupin seeds from two different cultivars of white (Lupinus albus L.) and yellow lupin (Lupinus luteus L.) each, were obtained by extraction of α-galactosides. The effect of extraction of α-galactosides from lupin seeds on different nutritional parameters (protein, fat, ash, dietary fibre, starch, sucrose, and vitamins B₁, B₂, E and C) and antinutritional factors (α-galactosides, trypsin inhibitor activity and inositol phosphates) were studied. In lupin seeds, α-galactosides were effectively removed and processed seeds contained very low amounts of flatulence causing factors (∼0.5–1%). Protein, fat and starch contents showed high retention in processed seeds (up to ∼130%). Sucrose and soluble dietary fibre, however, decreased significantly as a result of processing and retentions ranged from 10% to 60%, depending on the variety studied. Vitamins B₁, B₂, E and C were also reduced. Trypsin inhibitor activity was detected only in yellow lupin cultivars and inositol phosphate content was modified slightly after extraction. In summary, the functional lupin seeds, with low contents of α-galactosides, are a product of nutritional importance due to their high protein content, dietary fibre and fat contents as well as acceptable levels of thiamin, riboflavin and vitamin E. They can be incorporated as a proteic source, not only in animal feeding but also in a wide range of foods.     

Effect of various indigenous processing methods on the α‐galactoside and mono‐ and disaccharide content of an Indian tribal pulse,Mucuna pruriens var utilis

The effect of various treatments, such as soaking in different solutions, cooking of raw and soaked seeds, autoclaving of raw and soaked seeds, dehusking of water‐soaked seeds, fermentation of water‐soaked/dehusked seeds, autoclaving of fermented seeds, dry heating of raw seeds and germination, on the levels of mono‐ and disaccharides and α‐galactosides in two varieties of an Indian tribal legume, mucuna bean (Mucuna pruriens var utilis), was investigated. The levels of raffinose, stachyose and verbascose decreased under various treatments. Among the different soaking and cooking/autoclaving treatments, tamarind pulp extract soaking and sodium bicarbonate solution soaking followed by autoclaving procedures were the most effective for removing α‐galactosides (68.4–70.9 and 68.5–68.9% respectively). The lowest reduction of α‐galactosides (8.4–17.2%) was observed in dry‐heated samples. Germination for more than 72 h resulted in the highest reduction of total α‐galactosides (93.6 and 89.6% in white and black varieties respectively). During the germination process, glucose, fructose and sucrose concentrations increased significantly. © 2001 Society of Chemical Industry     

Assessment of nutritional compounds and antinutritional factors in pea (Pisum sativum) seeds

The nutrient and antinutritional factor content of 18 pea lines was studied. The following levels were found: non‐protein nitrogen 5.2–10.2 g kg^?1 DM, protein nitrogen 35.3–42.4 g kg^?1 DM, lysine 50.7–76.3 g kg^?1 protein DM, histidine 17.8–24.8 g kg^?1 protein DM, tyrosine 22.6–30.0 g kg^?1 protein DM, protein 25.9–31.9% DM, in vitro protein digestibility 89.3–95.6%, vitamin B₁ 5.9–10.3 mg kg^?1 DM, vitamin B₂ 1.1–3.7 mg kg^?1 DM, sucrose 11.6–25.4 g kg^?1 DM, raffinose 4.1–10.3 g kg^?1 DM, stachyose 10.7–26.7 g kg^?1 DM, verbascose 0.0–26.7 g kg^?1 DM, total α‐galactosides 22.6–63.4 g kg^?1 DM, trypsin inhibitor activity 0.8–8.4 TIU mg^?1 DM, inositol hexaphosphate 2.3–6.5 g kg^?1 DM, inositol pentaphosphate 0.1–1.8 g kg^?1 DM and total inositol phosphates 2.8–7.1 g kg^?1 DM. Peas with yellow cotyledons had the highest trypsin inhibitor activities, those with light green cotyledons had the highest lysine contents, and those with dark green cotyledons were the richest in vitamins B₁ and B₂. Peas with brown testae had the lowest verbascose and sucrose contents, while they were the richest in inositol hexaphosphate. Smaller peas were characterised by the highest protein nitrogen contents as well as the highest contents of vitamins B₁ and B₂, verbascose and inositol pentaphosphate. Peas of medium size showed the lowest verbascose, α‐galactoside and vitamin B₂ contents. Bigger peas showed the lowest inositol pentaphosphate contents. © 2003 Society of Chemical Industry     

Antioxidant capacity and polyphenolic content of high-protein lupin products

In order to produce high protein lupin products, α-galactoside extraction from Lupinus angustifolius cv. Troll and cv. Emir and Lupinus albus cv. Multolupa, and protein isolation from L. albus cv. Multolupa were carried out. Trolox equivalent antioxidant capacity (TEAC), DPPH radical-scavenging activity (DPPH-RSA), peroxyl radical-trapping capacity (PRTC), superoxide dismutase-like activity (SOD-like activity), total phenolic compounds (TPC) and total flavonoids were determined in lupin products. In L. angustifolius cv. Troll, L. angustifolius cv. Emir and L. albus cv. Multolupa α-galactoside-low flours, the TEAC and DPPH-RSA decreased (43%, 38%; 73%, 82%; 77%, 38%, respectively). PRTC decreased in L. angustifolius cv. Troll and L. albus cv. Multolupa α-galactoside-low flours (13% and 98%, respectively), while in those of L. angustifolius cv. Emir, PRTC increased (25%). SOD-like activity and TPC were also affected by α-galactoside extraction and reductions of 30–52% and 38–56%, respectively, were observed. The protein isolate of L. albus cv. Multolupa presented lower TEAC (24%), a similar level of PRTC and twice higher level of DPPH-RSA than did α-galactoside-low Multolupa flour. Moreover, the SOD-like activity of lupin protein isolate was sharply reduced but the TPC content was 24% higher. The technological procedures, α-galactoside extraction and protein isolation, provide high protein lupin products but with lower antioxidant capacity and total phenolic compounds than the raw seeds, although the levels of antioxidant capacity of these lupin products resemble those of cereals.     

Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta

The objective of this work was to study the effect of processing (alcoholic extraction, fermentation and germination) on protein quality of lupin (Lupinus angustifolius L. var. Troll and Emir) and pigeon pea (Cajanus cajan L. var. Aroito) flours. Second, the effect of semolina supplementation with the processed legume flours on protein quality of pasta was also evaluated. For protein quality evaluation amino acid composition and chemical score (CS) were determined in raw and processed legume flours as well as cooked semolina pasta supplemented and non-supplemented with processed legumes. Alcoholic extraction did not cause important changes in the amino acid profile of lupin seeds. Certainly, sulphur amino acid content of ethanol extracted lupin flours was reduced but levels remained similar to those usually found in other legumes. However, fermentation and germination of pigeon pea seeds improved some essential amino acids and slight changes in CS indexes were observed. Moreover, semolina supplementation with processed lupin and pigeon pea flours improved protein quality of pasta as a result of higher CS and EAA levels compared to the control cooked semolina pasta. Therefore, ethanol extracted lupin, as well as fermented and germinated pigeon pea seeds are suitable protein sources for formulating new pasta products.     

Changes in quantities of inositol phosphates during maturation and germination of legume seeds

 The changes in the quantities of inositol phosphates during the maturation and germination of pea, faba bean and lupin seeds were determined in two consecutive (1993 and 1994) years of differing weather conditions. Irrespective of the year, all seeds accumulated predominantly inositol hexaphosphate (IP₆). The weather conditions influenced the accumulation of inositol phosphates in maturing seeds, but they did not influence the total content. Gradual degradation of inositol phosphates occurred during seed germination. After 8 days of germination, IP₆ was degraded by some 80% in peas, 78% in faba beans and 42% in lupin seeds. The enzymic hydrolysis of higher forms of inositol phosphates (IP₆ and IP₅) in germinating seeds was assumed to yield inositol tetraphosphate (IP₄) and inositol triphosphate (IP₃), because the quantities of these compounds increased during seed germination. Received: 1 August 1997 / Revised version: 13 October 1997     

Changes in quantities of inositol phosphates during maturation and germination of legume seeds

 The changes in the quantities of inositol phosphates during the maturation and germination of pea, faba bean and lupin seeds were determined in two consecutive (1993 and 1994) years of differing weather conditions. Irrespective of the year, all seeds accumulated predominantly inositol hexaphosphate (IP₆). The weather conditions influenced the accumulation of inositol phosphates in maturing seeds, but they did not influence the total content. Gradual degradation of inositol phosphates occurred during seed germination. After 8 days of germination, IP₆ was degraded by some 80% in peas, 78% in faba beans and 42% in lupin seeds. The enzymic hydrolysis of higher forms of inositol phosphates (IP₆ and IP₅) in germinating seeds was assumed to yield inositol tetraphosphate (IP₄) and inositol triphosphate (IP₃), because the quantities of these compounds increased during seed germination. Received: 1 August 1997 / Revised version: 13 October 1997     

Germination as a process to improve the antioxidant capacity of Lupinus angustifolius L. var. Zapaton

Antioxidant capacity, measured by glutathione (GSH), superoxide dismutase-like activity (SOD-like activity), peroxyl radical-trapping capacity (PRTC), trolox equivalent antioxidant capacity (TEAC) and inhibition of lipid peroxidation in unilamellar liposomes of egg yolk phosphatidylcholine (PC) has been evaluated in raw and germinated lupin seeds (Lupinus angustifolius L. var. Zapaton) for 2, 3, 4, 5, 6 and 9 days. The content of antioxidant vitamins E and C has been also studied. The tripeptide GSH kept invariable for the first 5 days of germination and suffered a decrease of 20 and 78% after 6 and 9 days, respectively. During lupin germination, SOD-like activity increased slightly whilst PRTC doubled the amount after 9 days. TEAC values changed slightly up to 5 days of germination but after 6 and 9 days a significant increase (25 and 28%, respectively) was found. The oxidation of PC was inhibited by germinated lupin extracts and 9-day germination seeds provided the highest inhibition. Furthermore, germinated lupins provided more vitamin C, vitamin E activity and polyphenols than raw seeds, and the largest amounts of these bioactive compounds were found after 6 days of germination. Therefore, germination of lupin seeds (Lupinus angustifolius L. var. Zapaton) seems to be a good process to enhance their antioxidant capacity.     

Nutritional evaluation of transgenic high‐methionine lupins (Lupinus angustifolius L) with broiler chickens

The nutritive value of transgenic lupin seeds (Lupinus angustifolius L) with higher contents of methionine was evaluated with broiler chickens. The crude protein, methionine and cysteine contents in the conventional and transgenic lupins were 322 and 324, 2.0 and 4.5, and 3.6 and 3.7 g kg^?1 dry matter respectively. In the feeding trial, conventional and transgenic lupins with hulls were incorporated into a maize–soyabean meal diet at 250 g kg^?1 level and the diets were fed to female broiler chicks from 6 to 20 days of age. All diets were balanced to contain similar levels of apparent metabolisable energy (AME), lysine and sulphur‐containing amino acids. The levels of free methionine added to the maize–soyabean meal control, conventional lupin and transgenic lupin diets were 2.2, 2.8 and 2.2 g kg^?1 respectively. Weight gain and feed intake were not influenced by dietary treatments, but feed/gain tended to be higher (P = 0.09) in birds fed lupin diets compared with those fed the control diet. Feed/gain of birds fed the conventional lupin diet was higher (1.82 vs 1.74) than for those fed the transgenic lupin diet. These results showed that the supplemental methionine required in poultry diets containing 250 g kg^?1 lupin can be lowered by 0.6 g kg^?1 diet by the use of high‐methionine lupins. The AME values of conventional and transgenic lupins were determined to be 9.42 and 10.18 MJ kg^?1 dry matter respectively. The higher AME value in transgenic lupins may be related to the lower content of soluble non‐starch polysaccharides (45.6 vs 60.7 g kg^?1 air‐dry basis). Data on ileal amino acid digestibility indicate that the amino acids in transgenic lupins are as digestible as those in conventional lupins. © 2002 Society of Chemical Industry     

Influence of fermentation on the nutritional value of two varieties of<Emphasis Type="Italic"> Vigna sinensis</Emphasis>

Cowpeas ( Vigna sinensis) are a good source of protein and energy. They are widely consumed all over the world, mainly in rural populations, and satisfy a considerable proportion of the protein requirements. However, like other pulses, cowpeas contain several antinutritional factors, which limit their consumption and affect the digestibility and bioavailability of nutrients. Fermentation seems to enhance the nutritive value of legumes. The present work studies the effect of natural fermentation and subsequent cooking process of two varieties of Vigna sinensis on the content of protein, minerals, ash, fat, soluble and insoluble dietary fibre, -galactosides, inositol phosphates, trypsin inhibitor activity (TIA), water-soluble vitamins (thiamin and riboflavin) and protein quality parameters, in vivo digestibility and PER (protein efficiency ratio). The processes applied caused a significant increase of vitamin B_2, and significant reductions in the contents of TIA (40%) and phytates (100%), main antinutritional factors present in cowpeas. Likewise, the soluble fibre and -galactosides compounds that produce flatulence diminished (67 and 100%, respectively). Protein digestibility for Orituco variety was adequate among legumes (82.8–88.4%), although only Vigna sinensis var. Orituco showed an acceptable PER value (1.63).     

Effect of natural and controlled fermentation on flatus‐producing compounds of beans (Phaseolus vulgaris)

Fermentation of grain legumes is an efficient method to reduce the concentration of α‐galactosidic compounds that are known to be flatulence producers. Soluble dietary fibre has also been implicated in flatulence production; however, little information exists about the effectiveness of fermentation in diminishing the effects of these compounds. The objective of this work was to study the effect of natural fermentation (NF) and controlled fermentation (CF) on the content of α‐galactosides and dietary fibre in dry beans (Phaseolus vulgaris) for 24, 48, 72 and 96 h. After 48 h, the pH during NF dropped from 6.15 to 4.00 and the nominal acidity increased six times; for CF, however, although the decrease in pH was similar to that for NF, the nominal acidity increased only three times after 48 h. Insoluble fibre content did not change the pH significantly after 96 h for NF and CF. Soluble fibre suffered an apparent removal after 48 h of NF and underwent a sharp reduction of 66% after 96 h of CF. The concentration of stachyose (the main α‐galactoside in raw beans) diminished notably after 48 h and 96 h NF (72% and 95% respectively), whereas with CF only 11% was removed after 96 h. NF of P vulgaris seems to be more effective than CF in reducing the flatulence‐producer factors (α‐galactosides and soluble dietary fibre). Copyright © 2003 Society of Chemical Industry     

Screening grape seeds recovered from winemaking by‐products as sources of reducing agents and mammalian α‐glucosidase and α‐amylase inhibitors

Grape seeds collected from vinification of various grape varieties were extracted by supercritical CO₂ for oil recovery. The defatted residues thus obtained were considered as a re‐utilisable co‐product and assessed for phenolic content, reducing capacity and inhibitory activities against mammalian α‐amylase and α‐glucosidase enzymes. Supercritical CO₂ treatment led to higher recovery of anthocyanins. Reducing capacity of phenolic extracts reached up to ~2200 mmolFe(II) kg^?1, much higher than that of various natural phenolic sources. The anthocyanin‐rich extracts showed the highest inhibitory effectiveness towards α‐glucosidase (I₅₀ value equal to ~40 μg gallic acid equivalents (GAE)/mL ~ half than acarbose). Inhibitory effectiveness towards α‐amylase activity was similar among grape varieties, with I₅₀ values comparable to that of acarbose and correlated with proanthocyanidin contents. These results could pave the way for an efficient processing of grapes, including cascade processes, namely: winemaking, oil extraction from recovered grape seeds and phenolic extraction from defatted grape seeds as potential cost‐effective nutraceuticals.     

New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas

The effect of different conditions of germination at a semi-pilot scale on the content of available soluble sugars, alpha-galactosides, vitamins B₁ and B₂, and inositol phosphates of beans, lentils and peas have been studied. Results obtained indicated that germination modified the nutritional composition of legumes depending on the type of legume and germination conditions. The storage compounds present in dry seeds (alpha-galactosides and higher forms of inositol phosphates) decreased because they were hydrolysed to glucose, fructose, IP₄ and IP₃, compounds that can serve as a source of energy for the new plant. Vitamin B₂ suffered an important increase after germination whereas vitamin B₁ did not change significantly. To achieve legume flours with enhanced nutritive value, 6 days of germination in the presence of light for beans and lentils, and in darkness for peas can be suggested.     

Identification of gas‐producing components in different varieties of Phaseolus vulgaris by in vitro fermentation

Phaseolus vulgaris consumption has been limited as part of the occidental diet owing to flatulence production. Raffinose, stachyose and verbascose have been shown to be the main components responsible for flatulence; however, it is thought that soluble fibre could also be involved in this phenomenon. The aim of the present study was to identify the main components of beans influencing flatus. Ten varieties of P vulgaris originating from South America were first analysed for their main nutrient and carbohydrate fractions. Three of the varieties were then fractionated to extract soluble and insoluble fibres. Various combinations of α‐galactosides and soluble and insoluble fibre fractions, in similar proportions to those contained in cooked grains, were used as substrates for in vitro fermentation studies using human faecal inoculum to determine the fermentative capacity of each of the three fractions. Considering the white varieties, total gas production and acidification of the medium were correlated with fermented organic matter from soluble fibre (R² = 1)) and with α‐galactosides (R² = 0.75). On the other hand, tannins present in pigmented varieties did not seem to interfere significantly in fermentation of soluble fibre. The total production of gas per gram of mixed fractions of soluble fibre and α‐galactosides in proportions found in cooked grains was lower than that expected from each substrate separately. It can be concluded that soluble fibre and α‐galactosides are good substrates for endogenous colonic flora subjected to in vitro fermentation studies and are thus responsible for flatulence induced by legume consumption. © 2001 Society of Chemical Industry     

Natural Fermentation of Lentils: Influence of Time,Concentration and Temperature on the Kinetics of Hydrolysis of Inositol Phosphates

Lentil (Lens culinaris var vulgaris) flour was naturally fermented for 96 h at various conditions of concentration (79, 150 and 221 g litre⁻¹) and temperature (28°C, 35°C and 42°C). The content of total inositol phosphates (IP-total) and individual inositol phosphates (hexa- (IP₆), penta- (IP₅), tetra- (IP₄) and tri- (IP₃) phosphates) were analysed to establish the changes of these compounds during natural fermentation of lentils. The preparation of the lentil suspension brought about 16–27% reduction of the total inositol phosphates. At the end of 96 h of natural fermentation maximum IP loss (70–75%) was achieved for an experiment carried out at minimum concentration. For IP₆, the largest decrease was achieved at the highest temperature, the fermentation condition that also brought about the highest IP₅ content.     

Influences of pretreatment and drying methods on composition,micro/molecular structures and some health‐related functional characteristics of dietary fibre powder from orange pulp residues

Influences of pretreatment methods (washing, blanching, soaking in ethanol), drying methods (hot air‐drying, infrared‐drying, microwave‐drying) and drying temperature on selected characteristics of dietary fibre powder from orange pulp residues were investigated. Pretreatments improved the hydration properties, oil‐holding capacity and glucose dialysis retardation index, but led to losses of fibres, decreased α‐amylase inhibitory activity and aflatoxin B₁ adsorption capacity. Hydration properties, oil‐holding capacity and glucose uptake depended on the structure and porosity of the fibre, while the ability to inhibit α‐amylase and AFB₁ adsorption depended more on the content and molecular fingerprinting of the fibre. Drying condition did not significantly affect functional properties of the fibre, except for the ability to uptake glucose, inhibit α‐amylase and adsorb AFB₁ (P ≤ 0.05). Hot air‐drying at 60 °C resulted in fibre with the highest ability to decrease the rate of glucose and AFB₁ adsorption.     

Compositional and nutritional evaluation of several lupin seeds

Lupin seeds of different species representing diverse varieties of sweet lupin grown in Poland were investigated. The chemical compositions of lupin isolates and amino acid composition of the proteins, as well as the nutritive values were estimated. No significant differences (P ? 0.05) were observed among lupin isolates in their dry matter, crude fibre or alkaloid contents. The highest protein content (465 ± 11 g/kg d.m.) was found in seeds from lupins belonging to Lupinus luteus (P ? 0.01), while the highest oil content (ca. 115 g/kg d.m.) was found in Lupinus albus (P ? 0.05).     

Effect of treatment with α‐galactosidase,tannase or a cell‐wall‐degrading enzyme complex on the nutritive utilisation of protein and carbohydrates from pea (Pisum sativum L.) flour

The effect of treatment with α‐galactosidase, tannase or a cell‐wall‐degrading enzyme complex under optimal conditions of pH, temperature and length of incubation time on the chemical composition and nutritive utilisation of protein and carbohydrates from pea (Pisum sativum L.) flour was studied. Soaking of pea flours in combination with enzyme treatment led to reductions of 77–90% in the levels of α‐galactosides, and of 60–80% in the levels of trypsin inhibitor activity, increasing the content of total available sugars, which was highest in the pea flour treated with the cell‐wall‐degrading enzyme complex. All the treatments assayed caused a significant improvement in daily food intake, whereas the nutritive utilisation of protein was not increased in any of the pea products tested when compared to the raw pea flour. However, all the soaking and enzymatic treatments led to a significant improvement in daily weight gain associated with a higher dietary intake of food and total available sugars. Copyright © 2007 Society of Chemical Industry     

Composition and protein quality of sweet lupin seed

The proportion of seed coats (hulls) of four varieties of sweet lupin seeds ranged from 19 to 25%. The amount of hull varied inversely with the weight of the seed, within each variety. Lupinus luteus cv Weiko III had 40.1% protein (dry basis); of 3 cultivars of L. angustifolius cv Uniharvest had the highest protein (36.2%), while cv Uniwhite had the lowest (28.6%). The protein content of dehulled lupins was about 20% higher than that of the whole seeds. L. angustifolius cv Uniwhite and L. luteus cv Weiko III were analysed for moisture, protein, lipid, ash, fibre, amino acids, carbohydrates, calcium, phosphorus, zinc, iron, copper and manganese. Whole seed, hulls and kernels were examined. Sulphur amino acids were limiting. The protein efficiency ratios of the two varieties, supplemented with methionine, were 2.40 and 2.56, respectively; these values increased by about 10% when the protein of the dehulled lupin seeds were tested. The requirement for added methionine for maximum p.e.r. was 0.65 g/kg diet. When dehulled lupin seed was steeped in water for a day and boiled and included in the diet of rats, slightly superior growth and p.e.r. resulted. The two varieties of dehulled lupin seeds effectively supplemented the protein of barley meal in the diet of rats, especially when methionine supplements were added, but were less efficient in supplemental value than was casein.