Skip to main content
Log in

Effect of soaking, dehulling, and cooking methods on certain antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstarct

Effect of several physical treatments (soaking, dehulling, ordinary cooking, microwave cooking, and autoclaving) on the level of antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds were investigated. The raw bitter and sweet lupin seeds were found to contain phytic acid, tannins, trypsin inhibitor activity, and lectin activity, but α-amylase inhibitor was absent. Dehulling significantly increased the levels of phytic acid (PA), trypsin inhibitor activity (TIA), and tannins, but lectin activity was not changed. Also soaking in bitter (for 96 hr) and sweet (for 24 hr) seeds caused a significant increase in these factors except lectin activity. Cooking methods differently affected the levels of the antinutrients. Thus, PA increased but tannins were not changed, on the other hand TI and lectin activities were inactivated; ordinary cooking and autoclaving were the most effective in both seeds. For combination effect, soaking following cooking treatments significantly decreased PA, tannins, and lectin activity, but increased TIA in both seeds. Moreover, dehulling following soaking and cooking methods resulted in a significant increase of PA, TIA, and tannins. In vitro protein digestibility (IVPD) of raw bitter and sweet lupin seeds were 78.55 and 79.46%, respectively and it was improved by all processing methods; soakingdehulling after autoclaving was the most effective in both seeds. Although some treatments increased the level of antinutrients, they improved IVPD. Therefore, the studied antinutrients are not the only responsible factor for lowering IVPD.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Similar content being viewed by others

References

  1. Huyghe C. White lupin (Lupinus albus L.). Field Crop Res. 53: 147–160 (1997)

    Article  Google Scholar 

  2. Lampart-Szczapa E. Preparation of protein from lupin seeds. Nahrung 40: 71–74 (1996)

    Article  Google Scholar 

  3. Erbas M, Certel M, Uslu MK. Some chemical properties of white lupin seeds (Lupinus albus L.). Food Chem. 89: 341–345 (2005)

    Article  CAS  Google Scholar 

  4. Martýnez-Villaluenga C, Frýas J, Vidal-Valverde C. Functional lupin seeds (Lupinus albus L. and Lupinus luteus L.) after extraction of α-galactosides. Food Chem. 98: 291–299 (2006)

    Article  Google Scholar 

  5. Martín-Cabrejas MA, Aguilera Y, Pedrosa MM, Cuadrado C, Hernandez T, Diaz S, Esteban RM. The impact of dehydration process on antinutrients and protein digestibility of some legume flours. Food Chem. 114: 1063–1068 (2009)

    Article  Google Scholar 

  6. Alonso R, Aguirre A, Marzo F. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chem. 68: 159–165 (2000)

    Article  CAS  Google Scholar 

  7. Wang N, Hatcher DW, Toews R, Gawalko EJ. Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris). LWT-Food Sci. Technol. 42: 842–848 (2009)

    Article  CAS  Google Scholar 

  8. Embaby HE. Antinutritional factors in some Egyptian cereals and legumes. MS thesis, Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt (2000)

    Google Scholar 

  9. Hajós G, Osagie AU. Technical and biotechnological modifications of antinutritional factors in legumes and oilseeds. pp. 293–305. In: Proceedings of the 4th International Workshop on Antinutritional Factors in Legume Seeds and Oilseeds. March 8–10, Toledo, Spain. Wageningen: EAAP (2004)

    Google Scholar 

  10. Habiba RA. Changes in anti-nutrients, protein solubility, digestibility, and HCl-extractability of ash and phosphorus in vegetable peas as affected by cooking methods. Food Chem. 77: 187–192 (2000)

    Article  Google Scholar 

  11. Wang N, Hatcher DW, Gawalko EJ. Effect of variety and processing on nutrients and certain anti-nutrients in field peas (Pisum sativum). Food Chem. 111: 132–138 (2008)

    Article  CAS  Google Scholar 

  12. Egounlety M, Aworh OC. Effect of soaking, dehulling, cooking, and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid, and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp), and groundbean (Macrotyloma geocarpa Harms). J. Food Eng. 56: 249–254 (2003)

    Article  Google Scholar 

  13. Rehman Z, Shah WH. Thermal heat processing effects on antinutrients, protein, and starch digestibility of food legumes. Food Chem. 91: 327–331 (2005)

    Article  CAS  Google Scholar 

  14. ElMaki HB, AbdelRahaman SM, Idris WH, Hassan AB, Babiker EE, El Tinay AH. Content of antinutritional factors and HClextractability of minerals from white bean (Phaseolus vulgaris) cultivars: Influence of soaking and/or cooking. Food Chem. 100: 362–368 (2007)

    Article  CAS  Google Scholar 

  15. Duhan A, Khetarpaul N, Bishnoi S. Content of phytic acid and HClextractability of calcium, phosphorus, and iron as affected by various domestic processing and cooking methods. Food Chem. 78: 9–14 (2002)

    Article  CAS  Google Scholar 

  16. Mubarak AE. Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes. Food Chem. 89: 489–495 (2005)

    Article  CAS  Google Scholar 

  17. Vijayakumari K, Pugalenthi M, Vadivel V. Effect of soaking and hydrothermal processing methods on the levels of antinutrients and in vitro protein digestibility of Bauhinia purpurea L. seeds. Food Chem. 103: 968–975 (2007)

    Article  CAS  Google Scholar 

  18. Nithya KS, Ramachandramurty B, Krishnamoorthy VV. Effect of processing methods on nutritional and anti-nutritional qualities of hybrid (COHCU-8) and traditional (CO7) pearl millet varieties in India. J. Biol. Sci. 7: 643–647 (2007)

    Article  CAS  Google Scholar 

  19. Latta M, Eskin M. Simple and rapid colorimetric method for phytate determination. J. Agr. Food Chem. 28: 1313–1315 (1980)

    Article  CAS  Google Scholar 

  20. Vaintraub IA, Lapteva NA. Colorimetric determination of phytate in unpurified extracts of seed and the products of their processing. Anal. Biochem. 17: 227–230 (1988)

    Article  Google Scholar 

  21. Alonso R, Orue E, Marzo F. Effects of extrusion and conventional processing methods on protein and antinutritional factor contents in pea seeds. Food Chem. 63: 505–512 (1998)

    Article  CAS  Google Scholar 

  22. AOAC. Official Method of Analysis of AOAC Intl. 14th ed. Method 9.110–9.112. Association of Official Analytical Chemists, Arlington, VA, USA (1984)

    Google Scholar 

  23. Kakade M, Rackis JJ, McGhee JE, Puski G. Determination of trypsin inhibitor activity of soy products: A collaborative analysis of an improved procedure. Cereal Chem. 51: 376–382 (1974)

    CAS  Google Scholar 

  24. Hamerstrand GE, Black LT, Glover JD. Trypsin inhibitors in soy products: Modification of the standard analytical procedure. Cereal Chem. 58: 42–45 (1981)

    CAS  Google Scholar 

  25. Paredes-Lopez O, Schevenin ML, Guevara-Lara F. Thermal inactivation of hemagglutinating activity of normal and geneticallyimproved common bean varieties: A kinetic approach. Food Chem. 31: 129–137 (1989)

    Article  Google Scholar 

  26. Hsu HW, Vavak DL, Saterlee LD, Miller GA. Multi-enzyme technique for estimating protein digestibility. J. Food Sci. 42: 1269–1273 (1977)

    Article  CAS  Google Scholar 

  27. Ejigui J, Savoie L, Marin J, Desrosiers T. Influence of traditional processing methods on the nutritional composition and antinutrtional factors of red peanuts (Arachis hypogea) and small red kidney beans (Phaseolus vulgaris). J. Biol. Sci. 5: 597–605 (2005)

    Article  Google Scholar 

  28. Osman MA. Effect of different processing methods, on nutrient composition, antinutrional factors, and in vitro protein digestibility of Dolichos lablab bean [Lablab purpuresus (L) Sweet]. Pakistan J. Nutr. 6: 299–303 (2007)

    Article  Google Scholar 

  29. Lampart-Szczapa E, Korczak J, Nogala-Kalucka M, Zawirska-Wojtasiak R. Antioxidant properties of lupin seed products. Food Chem. 83: 279–285 (2003)

    Article  CAS  Google Scholar 

  30. Shimelis EA, Rakshit SK. Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa. Food Chem. 103: 161–172 (2007)

    Article  CAS  Google Scholar 

  31. Grant G, More LJ, McKenzie NH, Pusztai A. The effect of heating on the haemagglutination activity and nutritional properties of bean (Phaseolus vulgaris) seeds. J. Sci. Food Agr. 33: 1324–1326 (1982)

    Article  CAS  Google Scholar 

  32. Lis H, Sharon N. Biological properties of lectins. pp. 265–291. In: The Lectins: Properties, Functions, and Applications in Biology and Medicine. Liener IE, Sharon N, Goldstein IJ (eds). Academic Press, Orlando, FL, USA (1986)

    Google Scholar 

  33. Batra VIP. Effects of cooking and germination on haemagglutinating activity in lentil. Indian J. Nutr. Diet. 24: 15–19 (1987)

    Google Scholar 

  34. Yagoub AA, Abdalla AA. Effect of domestic processing methods on chemical composition, in vitro digestibility of protein and starch and functional properties of bambara groundnut (Voandzeia subterranea) seed. Res. J. Agr. Biol. Sci. 3: 24–34 (2007)

    CAS  Google Scholar 

  35. Genovese MI, Lajolo FM. In vitro digestibility of albumin proteins from Phaseolus vulgaris L. effect of chemical modification. J. Agr. Food Chem. 44: 3022–3028 (1996)

    Article  CAS  Google Scholar 

  36. Swaisgood E, Catignani LG. Protein digestibility in vitro methods of assessment. pp. 185–230. In: Advances in Food and Nutrition Research. Kinsella JE (ed). Academic Press, San Diego, CA, USA (1991)

    Google Scholar 

  37. Acton JC, Breyer L, Satterlee LD. Effect of dietary fiber constituents on the in vitro digestibility of casein. J. Food Sci. 47: 556–560 (1982)

    Article  CAS  Google Scholar 

  38. López G, Ros G, Rincón F, Ortufio J, Periago MJ, Martinez MC. Amino acids and in vitro protein digestibility changes in green asparagus (Asparagus oficinalis, L.) during growth and processing. Food Res. Int. 29: 617–625 (1996)

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Hassan El-Sayed Embaby.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Embaby, H.ES. Effect of soaking, dehulling, and cooking methods on certain antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds. Food Sci Biotechnol 19, 1055–1062 (2010). https://doi.org/10.1007/s10068-010-0148-1

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-010-0148-1

Keywords

Navigation