Effect of Germination on the Nutritional and Protein Profile of Australian Sweet Lupin (Lupinus angustifolius L.)
By Rumiyati, A. James, V. Jayasena. 2012
90 citations recorded by the source corpus.
Australian Sweet Lupin (ASL) has a nutritional profile ideally suited for human consumption with high protein and fibre, but low starch and fat content. The nutritional and protein profile of germinated ASL may be better than ungerminated ASL and these improvements would provide further benefits in its use as an ingredient in food applications. In this study the nutritional components such as protein, crude fibre, fat and protein profile of germinated ASL flour following germination at 25℃ and 90% - 95% relative humidity for 9 days were determined. The changes in the pattern of ASL protein during germination were analysed using sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). Germination significantly increased crude fibre contents by 450% (db), total protein contents by 38% (db) and decreased the fat content by 70% (db) at day 9 of germination. Electrophoretic analysis of the protein fractions revealed that during germination up to 9 days, some of the high molecular weight proteins disappeared. Germination represents a means to further improve the nutritional profile of the germinated ASL flour with an increased fibre and protein, but lower fat content.
Subfields: Ecology, Evolution, Behavior and Systematics, Plant Science
View Paper: https://www.semanticscholar.org/paper/11bb32bb8f33e5b47bca69671733e2eec1fce2a9
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Plant Science
Citations in the corpus
- Achievements and Challenges in Improving the Nutritional Quality of Food Legumes (2015, background): “Non-thermal processing such as soaking, germination and fermentation are relatively simple procedures which have been shown to be effective in reducing the content of ANF, and improving the composition and digestibility of legumes (Torres et al., 2009; Rumiyati et al., 2012).”