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Germination alters the chemical composition and protein quality of lupin seeds
Author(s) -
Dagnia Suzanne G.,
Petterson David S.,
Bell Roma R.,
Flanagan Frank V.
Publication year - 1992
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740600403
Subject(s) - lupinus angustifolius , protein quality , germination , methionine , casein , food science , composition (language) , lupinus , chemistry , zoology , carbohydrate , biology , botany , amino acid , biochemistry , linguistics , philosophy
The chemical composition and protein quality of the kernels from Lupinus angustifolius seeds were compared with that for sprouts after 6 days germination. Germination resulted in an apparent increase in protein content from 395 g kg −1 to 435 g kg −1 DM. Fat and carbohydrate contents decreased. The oligosaccharide content of the sprouted lupin fell to a negligible level, while the phytate and alkaloid concentrations fell from 4.7 g kg −1 to 1.6 g kg −1 and from 0.72 g kg −1 to 0.16 g kg −1 , respectively. The quality of lupin kernel protein was poor with a protein efficiency ratio (PER) of 1.45±0.15. Supplementation of kernel with DL‐methionine (2.0 g kg −1 ) increased the protein quality (PER = 2.87±0.17) to that of casein (PER = 2.86±0.18). Germination reduced protein quality (PER = 0.44±0.16), and did not improve apparent protein digestibility (APD kernel = 80.4%; APD sprout = 77.5%). Supplementation of sprout protein with DL‐methionine (2.0 g kg −1 ) increased the protein quality (PER = 2.57±0.20). The total sulphur‐containing amino acid concentration of lupin kernel protein, 1.9 g per 16 g N was low, and decreased further to 1.3 g per 16 g N in the sprout, a drop of 32%. The results showed that germination of lupin seeds reduced the concentration of the anti‐nutritive factors; however, it also reduced protein quality.