June 1, 2009 Thesis Open Access

PAULOS GETACHEW

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  <identifier identifierType="DOI">10.20372/nadre:2263</identifier>
  <creators>
    <creator>
      <creatorName>PAULOS GETACHEW</creatorName>
    </creator>
  </creators>
  <titles>
    <title>CHEMICAL COMPOSITION AND THE EFFECTS OF TRADITIONAL PROCESSING ON NUTRITIONAL COMPOSITION OF GIBTO (Lupinus albus. L) GROWN IN, GOJAM AREA</title>
  </titles>
  <publisher>Zenodo</publisher>
  <publicationYear>2009</publicationYear>
  <dates>
    <date dateType="Issued">2009-06-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Thesis</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://nadre.ethernet.edu.et/record/2263</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsVersionOf">10.20372/nadre:2262</relatedIdentifier>
    <relatedIdentifier relatedIdentifierType="URL" relationType="IsPartOf">https://nadre.ethernet.edu.et/communities/aau</relatedIdentifier>
    <relatedIdentifier relatedIdentifierType="URL" relationType="IsPartOf">https://nadre.ethernet.edu.et/communities/zenodo</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">&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;</description>
  </descriptions>
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