Evaluation of the chemical composition, protein quality and digestibility of lupin (Lupinus albus and Lupinus angustifolius)

DOI: 10.15343/0104-7809.20143803251259

Authors

  • Márcia Regina Pereira Monteiro Departamento de Nutrição, Escola de Enfermagem, Universidade Federal de Minas Gerais, Belo Horizonte-MG, Brasil.
  • Aline Bárbara Pereira Costa Departamento de Nutrição, Escola de Enfermagem, Universidade Federal de Minas Gerais, Belo Horizonte-MG, Brasil.
  • Suellen Fabiane Campos Departamento de Nutrição, Escola de Enfermagem, Universidade Federal de Minas Gerais, Belo Horizonte-MG, Brasil
  • Mauro Ramalho Silva Departamento de Pesquisa e Desenvolvimento, Edetec Indústria Alimentícia S/A, Belo Horizonte-MG, Brasil.
  • Cassiano Oliveira da Silva Departamento de Nutrição, Universidade Federal de Viçosa-MG, Brasil
  • Hércia Stampini Duarte Martino Departamento de Nutrição, Universidade Federal de Viçosa-MG, Brasil
  • Marialice Pinto Coelho Silvestre Departamento de Pesquisa e Desenvolvimento, Edetec Indústria Alimentícia S/A, Belo Horizonte-MG, Brasil.

Keywords:

Lupinus. Food Composition. Biological Availability.

Abstract

The purpose of this study was to determine the protein quality of lupin (Lupinus albus and Lupinus angustifolius) and to
determine their chemical composition, including dietary fiber. The food transformation index, protein efficiency ratio and
net protein ratio were significantly higher for the casein group than for the lupin groups. The in vivo digestibility value of
casein was 95.81 ± 1.60, and the DV of L. albus and L. angustifolius were 90.89 ± 2.85 and 89.30 ± 2.01, respectively.
Amino acid composition scores lower than one were found for almost all essential amino acids in lupin groups. The protein
digestibility corrected amino acid scores ranged from 40.00% to 89.07% for L. albus and from 30.36% to 83.05% for L.
angustifolius. It was concluded that the two varieties of lupins studied are good protein sources, with no statistical difference
between them, and also that this protein has an excellent digestibility, besides being a good source of dietary fiber,
especially Lupinus angustifolius. Therefore, the two varieties of lupine were considered as having good quality protein and
as being a good alternative for human consumption.

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Published

2014-07-01

How to Cite

Pereira Monteiro, M. R. ., Pereira Costa, A. B. ., Campos, S. F. ., Ramalho Silva, M., Oliveira da Silva, C. ., Duarte Martino, H. S. ., & Pinto Coelho Silvestre, M. . (2014). Evaluation of the chemical composition, protein quality and digestibility of lupin (Lupinus albus and Lupinus angustifolius): DOI: 10.15343/0104-7809.20143803251259. O Mundo Da Saúde, 38(3), 251–259. Retrieved from https://revistamundodasaude.emnuvens.com.br/mundodasaude/article/view/366