June 1, 2009 Thesis Open Access

PAULOS GETACHEW

DCAT Export

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    <dct:title>CHEMICAL COMPOSITION AND THE EFFECTS OF TRADITIONAL PROCESSING ON NUTRITIONAL COMPOSITION OF GIBTO (Lupinus albus. L) GROWN IN, GOJAM AREA</dct:title>
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    <dct:description>&lt;p&gt;Lupin seeds (Lupinus albus), grown in Ethiopia (Gojam area) were nutritionally investigated.&lt;br&gt; This study was conducted in order to evaluate the effects of some commonly applied traditional&lt;br&gt; processing methods on the nutritional and chemical composition of Lupinus albus. Traditional&lt;br&gt; processing methods are observed to be effective in reducing anti-nutritional factors, meanwhile&lt;br&gt; their effects on the nutritional composition is not wel investigated. Accordingly, the current study&lt;br&gt; focused on the effects of traditional processing methods on the nutritional and chemical&lt;br&gt; composition of Lupinus albus. Three traditional processing methods (i.e. soaking after roasting&lt;br&gt; for 5 days, soaking after boiling for 5days, and germination for 48 hrs) were taken under&lt;br&gt; investigation. The parameters analysed were proximate composition, anti-nutritional factors,&lt;br&gt; mineral composition and fatty acid profile. The official methods used were AOAC (2000),&lt;br&gt; Osborne and Voogot (1978), Haborne (1973) and Latta and Eskin (1980) for Proximate&lt;br&gt; composition and fatty acid profile analyses, mineral analysis, total alkaloid determination, and&lt;br&gt; phytate content analysis respectively&lt;/p&gt;</dct:description>
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