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2019 (published: 11.06.2019)
Home > Issue > Lupine seeds as an alternative to soy in terms of food products consumer properties
Lupine seeds as an alternative to soy in terms of food products consumer properties
Glotova I.A. , Ryazantseva A.O. , Galochkina N.A., Kutsova A.E.
The biotechnological potential of lupine seeds, native and subjected to various pretreatment methods, was evaluated in order to use them as raw materials for food products, allowing to form deterministic consumer properties. Lupine seeds of Gamma selection non-alkaloid variety by the All-Russian Research Institute of Lupine (Bryansk) were chosen as the object of the study. Morphometric, biochemical research methods, elements of the SWOT analysis were used for lupine as an alternative to soya bean crop cultivated in Russia. The experiments were carried out in triplicate on metal perforated trays, on each of which 300 g of intact lupine seeds were placed. The differences of seeds by weight on each of the trays were ± 5%. The effect of various pretreatment methods on the morphological and dimensional characteristics, as well as on biochemical composition of lupine seeds compared with the control sample (No. 1) was investigated: soaking and germination in tap water (sample No. 2); soaking and germination in a mixture of tap water and curd whey (sample No. 3), as well as treatment analogous the one for No. 2 and No. 3 in combination with wet peeling (samples No. 4 and 5 respectively). Сationic-anionic composition and pH of the medium used to implement the processes of bioactivation of lupine seeds were taken into account when studying the influence of the conditions of soaking and germination on the biological value of lupine seeds. Germination and wet peeling increases the rate-limiting amino acid for various experimental samples. It is established that the decrease in the content of tannins was 35.70; 46.69; 64.67; 72.97% for treatment options numbers 2–5 respectively. The decrease in trypsin-inhibiting activity of lupine seeds as a result of all the treatment options associated with germination ranged from 23.32% for option No. 2 to 87.22% for option No. 5. Prospects for the use of germinated seeds of lupine as the basis for the design of protein-carbohydrate compositions and their use in the composition of food formulations with desired consumer properties were shown.
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Keywords: lupine; seeds; biotechnology potential; milk serum; germination; peeling; amino acid composition; anti-nutritional substances.
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