Effects of Processing Methods on Some Phytochemicals Present in the Seeds of Lupinus albus L. Grown in Ethiopia

Abstract

The effects of extrusion cooking, roasting, aqueous and alkaline thermal process on the reduction of the levels of some phytochemicals in the seeds of white lupin (Lupinus albus L.) were studied. Aqueous thermal process was found to be better than the other processing methods in reducing the concentration of phytic acid. Alkaline thermal processing exhibited the most pronounced effect in reducing the toxic quinolizidine alkaloids, tannins and phytic acid of lupins. This process improves the nutritional value of lupin flour, and indicates the potential of lupin flour as an ingredient of fabricated foods.

Keywords: extrusion cooking, roasting, aqueous and alkaline thermal process, phytochemicals, Lupinus albus L.