Chemical Characterization of White Lupin (Lupinus albus) Flour Treated by Extrusion Cooking and Aqueous Debittering Processes

• Published in: Plant foods for human nutrition (Dordrecht) Vol. 78; no. 2; pp. 292 - 298
• Main Authors: Chamone, Meiry Ellen Ramos, Ascheri, José Luis Ramírez, Vargas-Solórzano, Jhony Willian, Stephan, Marília Penteado, Carvalho, Carlos Wanderlei Piler
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.06.2023; Springer Nature B.V
• Subjects: Alkaloids; Alkaloids - analysis; Amino acids; Chemical composition; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cooking; Dietary fiber; Dietary Fiber - analysis; Digestibility; Ecology; Electrophoresis; Extrusion; Fibers; Flour; Flour - analysis; Food Science; Legumes; Lupins; Lupinus - chemistry; Nutrition; Plant Physiology; Proteins; Raw materials; Seeds - chemistry; Alkaloids; Vegetable protein; Protein digestibility; Dietary fiber; Reactive extrusion

Lupin is a very nutritious legume with high levels of protein and fiber, but it also contains quinolizidine alkaloids which, depending on the species, can accumulate to toxic levels. The objective of this work was to evaluate the white lupin chemical composition, due to the effects of different proc...