Thesis Open Access
PAULOS GETACHEW
{
"description": "<p>Lupin seeds (Lupinus albus), grown in Ethiopia (Gojam area) were nutritionally investigated.<br>\nThis study was conducted in order to evaluate the effects of some commonly applied traditional<br>\nprocessing methods on the nutritional and chemical composition of Lupinus albus. Traditional<br>\nprocessing methods are observed to be effective in reducing anti-nutritional factors, meanwhile<br>\ntheir effects on the nutritional composition is not wel investigated. Accordingly, the current study<br>\nfocused on the effects of traditional processing methods on the nutritional and chemical<br>\ncomposition of Lupinus albus. Three traditional processing methods (i.e. soaking after roasting<br>\nfor 5 days, soaking after boiling for 5days, and germination for 48 hrs) were taken under<br>\ninvestigation. The parameters analysed were proximate composition, anti-nutritional factors,<br>\nmineral composition and fatty acid profile. The official methods used were AOAC (2000),<br>\nOsborne and Voogot (1978), Haborne (1973) and Latta and Eskin (1980) for Proximate<br>\ncomposition and fatty acid profile analyses, mineral analysis, total alkaloid determination, and<br>\nphytate content analysis respectively</p>",
"license": "http://www.opendefinition.org/licenses/cc-by",
"creator": [
{
"@type": "Person",
"name": "PAULOS GETACHEW"
}
],
"headline": "CHEMICAL COMPOSITION AND THE EFFECTS OF TRADITIONAL PROCESSING ON NUTRITIONAL COMPOSITION OF GIBTO (Lupinus albus. L) GROWN IN, GOJAM AREA",
"image": "https://zenodo.org/static/img/logos/zenodo-gradient-round.svg",
"datePublished": "2009-06-01",
"url": "https://nadre.ethernet.edu.et/record/2263",
"@context": "https://schema.org/",
"identifier": "https://doi.org/10.20372/nadre:2263",
"@id": "https://doi.org/10.20372/nadre:2263",
"@type": "ScholarlyArticle",
"name": "CHEMICAL COMPOSITION AND THE EFFECTS OF TRADITIONAL PROCESSING ON NUTRITIONAL COMPOSITION OF GIBTO (Lupinus albus. L) GROWN IN, GOJAM AREA"
}
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