June 1, 2009 Thesis Open Access

PAULOS GETACHEW

MARC21 XML Export

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    <subfield code="a">CHEMICAL COMPOSITION AND THE EFFECTS OF TRADITIONAL PROCESSING ON NUTRITIONAL COMPOSITION OF GIBTO (Lupinus albus. L) GROWN IN, GOJAM AREA</subfield>
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    <subfield code="a">&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;</subfield>
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