Proximate Composition and Anti-Nutritional Factors of Traditionally Processed White Lupine (Lupinus Albus L.) Fabaceae, Grown in Ethiopia


  • Paulos Getachew Department of Food Science and Technology,
  • Melaku Umeta School of Medicine
  • Negussie Retta Department of Food Science and Technology
  • Tilahun Bekele
  • Gulelat Desse Haki


Germination, Lupinus albus, Roasting, Soaking


Lupine seeds (Lupinus albus L.) growing in two different
agro-ecological zones of Ethiopia (Dangla and Chagni) were traditionally
processed to evaluate the changes in their nutritional status and antinutritional
factors. The traditional processing methods included roasting
followed by soaking; boiling followed by soaking and germination. In all the
methods, the whole seed and the kernel were compared. Moisture, crude
protein, crude fat, crude fiber, crude ash, utilizable carbohydrates and gross
energy for raw seeds which were obtained from Dangla were 6.94%, 37.87%,
9.34%, 11.08%, 2.80%, 38.92% and 391.19 Kcal/100 gm, respectively. The
values for seeds from Chagni were 8.04%, 39.71%, 8.79%, 11.07%, 2.90%,
37.56% and 388.12 Kcal/100 gm, respectively. The total alkaloid and phytate
contents of the Dangla seeds were 2.46% and 144.33 mg/100 gm and 2.26%
and 143.96 mg/100 gm, respectively for Chagni seeds. In roasted and soaked
seeds, the alkaloid level was significantly (p<0.05) reduced and de-hulling
reduced the anti-nutritional factors effectively. Phytate was significantly
reduced during germination and generally the levels of protein, fat, and total
energy were found to increase.