Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives

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dc.creatorCíntia Tarabal Oliveira
dc.creatorÉrika Maria Roel Gutierrez
dc.creatorNilton de Oliveira Couto e Silva
dc.creatorMárcia Regina Pereira Monteiro
dc.creatorRaquel Linhares Bello de Araújo
dc.date.accessioned2022-04-07T21:01:27Z
dc.date.accessioned2025-09-08T23:24:46Z
dc.date.available2022-04-07T21:01:27Z
dc.date.issued2018-10
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.36560/1152018646
dc.identifier.issn2316-9281
dc.identifier.urihttps://hdl.handle.net/1843/40902
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofScientific Electronic Archives
dc.rightsAcesso Aberto
dc.subjectTremoço branco
dc.subjectLupinus albus
dc.subjectTecnologia de alimentos
dc.subject.otherWhite lupine
dc.subject.otherChemical composition
dc.subject.otherThermal treatments
dc.titleCharacterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives
dc.typeArtigo de periódico
local.citation.epage74
local.citation.issue5
local.citation.spage67
local.citation.volume11
local.description.resumoLupine is a legume with the high contents of protein and lipids unsaturated, vitamins, minerals and dietary fiber and thus its nutritional quality has properties beneficial to health. The aims of this study were to produce flours from white lupine grain using different thermal treatments, to chemically characterize them and to compare them to those of raw and pickled lupine grains, as well as to determine their chemical compositions, lipid profiles and contents of anti-nutritional factors. To preparation of lupine flours the heat treatment was applied at 100 °C for 60 min and 150 ºC per 30 min in an oven with circulating air. The moisture, protein, lipid, mineral and dietary-fiber contents of the four lupine products tested were determined. The trypsin-inhibitory activity levels were determined using casein as the substrate. The fatty acid composition were determined by gas chromatography. The results show us the samples had high levels of protein, unsaturated fatty acids, and dietary fiber. Heat treatment did not affect the nutrient content of the grain. However, pickled lupine grains had lower levels of nutrients and minerals and a higher sodium level than those of the other lupine products examined, compromising the nutritional quality of the grain. The analyses conducted in the present study indicate that Lupinus albus grains currently contain alkaloids but due its high nutritional value it is possible to incorporate this legume into the human diet.
local.publisher.countryBrasil
local.publisher.departmentENF - DEPARTAMENTO DE NUTRIÇÃO
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://sea.ufr.edu.br/SEA/article/view/646

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