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Composition and protein quality of Lupinus mutabilis
The Journal of Nutrition
|January 1, 1982
Summary
Lupinus mutabilis seeds are a rich protein source, but sulfur-containing amino acids are limiting. Supplementing with DL-methionine significantly improves protein quality and utilization for this valuable legume.
Area of Science:
- Agricultural Science
- Food Science
- Nutritional Biochemistry
Background:
- Lupinus mutabilis, a legume, offers high protein content.
- Understanding its nutritional profile is crucial for food applications.
- Processing methods impact nutrient availability and anti-nutrient levels.
Purpose of the Study:
- To analyze the chemical composition and protein quality of Lupinus mutabilis.
- To evaluate the effects of processing (raw, water-extracted, alcohol-extracted) on nutritional value.
- To determine the impact of DL-methionine supplementation on protein quality metrics.
Main Methods:
- Proximate analysis of protein content and oil percentage.
- Amino acid profiling against FAO reference patterns.
- Assessment of protein quality using Protein Efficiency Ratio (PER), Net Protein Utilization (NPU), and Biological Value (BV).
- Evaluation of apparent and true digestibility.
- Quantification of alkaloid content.
Main Results:
- Protein content ranged from 47.7% (raw) to 65.3% (oil-cake).
- Sulfur-containing amino acids were identified as the first limiting amino acid.
- DL-methionine supplementation significantly enhanced PER values.
- High apparent digestibility (80.0-85.8%) was observed for both raw and processed lupin proteins.
- Alkaloid content was high in raw seeds but reduced by extraction methods.
Conclusions:
- Lupinus mutabilis is a high-protein legume with good digestibility.
- Methionine supplementation is essential to improve its protein quality for optimal nutritional use.
- Processing methods effectively reduce anti-nutritive compounds like alkaloids.
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