Abstract
Two lupin varieties (Rubatab and Dongola) purchased from the local market were used in this study. Physical properities showed that the weight and volume of cv.Dongola were higher than those of cv.Rubatab while thickness and density of cv.Rubatab were higher than those of cv.Dongola. Moisture content ranged from 4.4 to 5.7%. Fiber content ranged from 8.8 to 10.9% of whole seed and for kernels and testa it ranged from 0.9 to 1.8% and from 45 to 47% respectively. The ash content ranged from 1.3 to 1.9%. Oil content ranged from 9.9 to 10.9% in whole seed (raw, debittered) and in kernels ranged from 11.5 to 12.0% while the testa had very low oil content (0.6-1.1 %). Protein content ranged from 49.4 to 50.4 % for raw whole seed and was 47.1 to 50.4 % for debittered whole seeds. For kernels it ranged from 56 to 59%. The protien content of testa ranged from 5.6 to 9.3%. Carbohydrates content was about 23% for raw whole seed and ranged from 25 to 26% for debittered whole seed. It ranged from 21 to 24% for kernels and increased to 39% in testa. Calorific value for 100 g of whole seed ranged from 381
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Elamin, Malik El Mubarak Mohamed
[1]
- Department of Biochemistry and Soil Science, Faculty of Agriculture, University of Khartoum, Khartoum (Sudan)
Citation Formats
Elamin, Malik El Mubarak Mohamed.
Biochemical and nutritional studies of lupin (Lupinus jermis) seed cultivated in the Sudan.
Sudan: N. p.,
1996.
Web.
Elamin, Malik El Mubarak Mohamed.
Biochemical and nutritional studies of lupin (Lupinus jermis) seed cultivated in the Sudan.
Sudan.
Elamin, Malik El Mubarak Mohamed.
1996.
"Biochemical and nutritional studies of lupin (Lupinus jermis) seed cultivated in the Sudan."
Sudan.
@misc{etde_657711,
title = {Biochemical and nutritional studies of lupin (Lupinus jermis) seed cultivated in the Sudan}
author = {Elamin, Malik El Mubarak Mohamed}
abstractNote = {Two lupin varieties (Rubatab and Dongola) purchased from the local market were used in this study. Physical properities showed that the weight and volume of cv.Dongola were higher than those of cv.Rubatab while thickness and density of cv.Rubatab were higher than those of cv.Dongola. Moisture content ranged from 4.4 to 5.7%. Fiber content ranged from 8.8 to 10.9% of whole seed and for kernels and testa it ranged from 0.9 to 1.8% and from 45 to 47% respectively. The ash content ranged from 1.3 to 1.9%. Oil content ranged from 9.9 to 10.9% in whole seed (raw, debittered) and in kernels ranged from 11.5 to 12.0% while the testa had very low oil content (0.6-1.1 %). Protein content ranged from 49.4 to 50.4 % for raw whole seed and was 47.1 to 50.4 % for debittered whole seeds. For kernels it ranged from 56 to 59%. The protien content of testa ranged from 5.6 to 9.3%. Carbohydrates content was about 23% for raw whole seed and ranged from 25 to 26% for debittered whole seed. It ranged from 21 to 24% for kernels and increased to 39% in testa. Calorific value for 100 g of whole seed ranged from 381 to 433 kcal. It decreased in testa ranging from 187 to193 kcal. In this study both varieties did not contain antinutritional factors e.g. trypsin inhibitors. The tannins content and phytate was very low presumably due to debittering. Fatty acid composition of lupin seed oil showed that it is composed of ten fatty acids presented by Oleic (52-60%), Linoleic acid (16-19%), Palmatic (10-11%)and palmitoleic, lauric, myristeic, largeric, lenolenic, arrashidic acids. The mineral content of lupin seed showed Ca 0.1%, K 0.4-0.5%. Mg 0.2-0.3%. Zn 107-135 {mu}g/g. Pb 9-10 {mu}g/g. In this study lupin proteins were fractionated by two methods: Mendel-osborne method and landry and moureaux. Protein fractions obtained by the first method were allbumin which ranged from 3.1 to 24.8%, globulin ranged 1.9 to 3%, gluelin raanged from 13.2 to 62% The landry and moureaux method gave globulins in the range of 24 to 66.4%, albmin ranged from 1.1 to 3.2%, glutelin (G2) ranged from 1.0 to 14.6%, glutelin (G {sup 3}) ranged form 5.3 to 63.1. debittring increased glutelin and decreased albumin and globulin fractions. In vitro protein digestibility of total lupin proteins ranged from 73.9 to 81.0% for cv. rubatab and ranged from 97 to 77% for whole seed and 96% for kernels showing a significant decrease as a result of debittiring. For cv. dongola it increased 45 to 87.7% in whole seed (raw and debittered) and from 61.2 to 78.9% for kernels. IVPD of albumin decreased significantly P{<=}0.05 for cv rubatab ranged from 78 to 33% for whole seed (raw and debittered) and 29% for kernels. For cv. dongola it ranged from 92.4 to 69.7% for kernels. IVPD of glutelin (G {sup 1}) for whole seed (raw and debittered ), decreased signifacntly P{<=}0.05 for cv. rubatab it ranged from 64.4 to 53.5% and from 55 to 48.9% for kernels. For cv. dongola it decreased significantly from 58.9 to 74.2%. IVPD of glutelin (G {sup 3}) of cv. rubatab ranged from 74.6 to 79.7% for whole seed ( raw and debittered ) and for kernels it ranged from 61 to 57%. For cv. dongola increased significantly (P{<=}0.05) from 63.7 to 91%. IVPD of glutelin (G {sup 3}) for cv. rubatab increased significantly from 45.1 to 88.5% for whole seed. For kernels it decreased significantly (P{<=}0.05) from 94.0 to 78.7%. For cv. dongola for whole seed (raw and debittered) it was significantly increased from 35.5 to 76.7% and for kernels was decreased significantly (P{<=}0.05) from 78..7 to 75%. Results indicated that IVPD of glubulin of cv.rubatab and albumin and G {sup 1} {sup -} glutelin for both cultivars decreased significantly (P{<=}0.055) due to debittering. The glubulin, prolamin and G {sup 2} {sup -} glutelin for cv. dongola increased significantly (P{<=}0.05). IVPD of G3- glutelin increased significantly (P{<=}0.05) for both cultivars as a result of debittering. 163 refs. , 9 tabs. , 4 figs.}
place = {Sudan}
year = {1996}
month = {Dec}
}
title = {Biochemical and nutritional studies of lupin (Lupinus jermis) seed cultivated in the Sudan}
author = {Elamin, Malik El Mubarak Mohamed}
abstractNote = {Two lupin varieties (Rubatab and Dongola) purchased from the local market were used in this study. Physical properities showed that the weight and volume of cv.Dongola were higher than those of cv.Rubatab while thickness and density of cv.Rubatab were higher than those of cv.Dongola. Moisture content ranged from 4.4 to 5.7%. Fiber content ranged from 8.8 to 10.9% of whole seed and for kernels and testa it ranged from 0.9 to 1.8% and from 45 to 47% respectively. The ash content ranged from 1.3 to 1.9%. Oil content ranged from 9.9 to 10.9% in whole seed (raw, debittered) and in kernels ranged from 11.5 to 12.0% while the testa had very low oil content (0.6-1.1 %). Protein content ranged from 49.4 to 50.4 % for raw whole seed and was 47.1 to 50.4 % for debittered whole seeds. For kernels it ranged from 56 to 59%. The protien content of testa ranged from 5.6 to 9.3%. Carbohydrates content was about 23% for raw whole seed and ranged from 25 to 26% for debittered whole seed. It ranged from 21 to 24% for kernels and increased to 39% in testa. Calorific value for 100 g of whole seed ranged from 381 to 433 kcal. It decreased in testa ranging from 187 to193 kcal. In this study both varieties did not contain antinutritional factors e.g. trypsin inhibitors. The tannins content and phytate was very low presumably due to debittering. Fatty acid composition of lupin seed oil showed that it is composed of ten fatty acids presented by Oleic (52-60%), Linoleic acid (16-19%), Palmatic (10-11%)and palmitoleic, lauric, myristeic, largeric, lenolenic, arrashidic acids. The mineral content of lupin seed showed Ca 0.1%, K 0.4-0.5%. Mg 0.2-0.3%. Zn 107-135 {mu}g/g. Pb 9-10 {mu}g/g. In this study lupin proteins were fractionated by two methods: Mendel-osborne method and landry and moureaux. Protein fractions obtained by the first method were allbumin which ranged from 3.1 to 24.8%, globulin ranged 1.9 to 3%, gluelin raanged from 13.2 to 62% The landry and moureaux method gave globulins in the range of 24 to 66.4%, albmin ranged from 1.1 to 3.2%, glutelin (G2) ranged from 1.0 to 14.6%, glutelin (G {sup 3}) ranged form 5.3 to 63.1. debittring increased glutelin and decreased albumin and globulin fractions. In vitro protein digestibility of total lupin proteins ranged from 73.9 to 81.0% for cv. rubatab and ranged from 97 to 77% for whole seed and 96% for kernels showing a significant decrease as a result of debittiring. For cv. dongola it increased 45 to 87.7% in whole seed (raw and debittered) and from 61.2 to 78.9% for kernels. IVPD of albumin decreased significantly P{<=}0.05 for cv rubatab ranged from 78 to 33% for whole seed (raw and debittered) and 29% for kernels. For cv. dongola it ranged from 92.4 to 69.7% for kernels. IVPD of glutelin (G {sup 1}) for whole seed (raw and debittered ), decreased signifacntly P{<=}0.05 for cv. rubatab it ranged from 64.4 to 53.5% and from 55 to 48.9% for kernels. For cv. dongola it decreased significantly from 58.9 to 74.2%. IVPD of glutelin (G {sup 3}) of cv. rubatab ranged from 74.6 to 79.7% for whole seed ( raw and debittered ) and for kernels it ranged from 61 to 57%. For cv. dongola increased significantly (P{<=}0.05) from 63.7 to 91%. IVPD of glutelin (G {sup 3}) for cv. rubatab increased significantly from 45.1 to 88.5% for whole seed. For kernels it decreased significantly (P{<=}0.05) from 94.0 to 78.7%. For cv. dongola for whole seed (raw and debittered) it was significantly increased from 35.5 to 76.7% and for kernels was decreased significantly (P{<=}0.05) from 78..7 to 75%. Results indicated that IVPD of glubulin of cv.rubatab and albumin and G {sup 1} {sup -} glutelin for both cultivars decreased significantly (P{<=}0.055) due to debittering. The glubulin, prolamin and G {sup 2} {sup -} glutelin for cv. dongola increased significantly (P{<=}0.05). IVPD of G3- glutelin increased significantly (P{<=}0.05) for both cultivars as a result of debittering. 163 refs. , 9 tabs. , 4 figs.}
place = {Sudan}
year = {1996}
month = {Dec}
}