Evaluation of the chemical composition, protein quality and digestibility of lupin (Lupinus albus and Lupinus angustifolius)
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 case...
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| Format: | Article |
| Language: | English |
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Centro Universitário São Camilo
2014-07-01
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| Series: | O Mundo da Saúde |
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| Online Access: | https://revistamundodasaude.emnuvens.com.br/mundodasaude/article/view/366 |
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| author | Márcia Regina Pereira Monteiro Aline Bárbara Pereira Costa Suellen Fabiane Campos Mauro Ramalho Silva Cassiano Oliveira da Silva Hércia Stampini Duarte Martino Marialice Pinto Coelho Silvestre |
| author_facet | Márcia Regina Pereira Monteiro Aline Bárbara Pereira Costa Suellen Fabiane Campos Mauro Ramalho Silva Cassiano Oliveira da Silva Hércia Stampini Duarte Martino Marialice Pinto Coelho Silvestre |
| author_sort | Márcia Regina Pereira Monteiro |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-396050247ff0489daa7c1a54e3eb000e |
| institution | Kabale University |
| issn | 0104-7809 1980-3990 |
| language | English |
| publishDate | 2014-07-01 |
| publisher | Centro Universitário São Camilo |
| record_format | Article |
| series | O Mundo da Saúde |
| spelling | doaj-art-396050247ff0489daa7c1a54e3eb000e2025-02-11T13:32:53ZengCentro Universitário São CamiloO Mundo da Saúde0104-78091980-39902014-07-01383251259306Evaluation of the chemical composition, protein quality and digestibility of lupin (Lupinus albus and Lupinus angustifolius)Márcia Regina Pereira Monteiro0Aline Bárbara Pereira Costa1Suellen Fabiane Campos2Mauro Ramalho Silva3Cassiano Oliveira da Silva4Hércia Stampini Duarte Martino5Marialice Pinto Coelho Silvestre6Departamento de Nutrição, Escola de Enfermagem, Universidade Federal de Minas Gerais, Belo Horizonte-MG, Brasil.Departamento de Nutrição, Escola de Enfermagem, Universidade Federal de Minas Gerais, Belo Horizonte-MG, Brasil.Departamento de Nutrição, Escola de Enfermagem, Universidade Federal de Minas Gerais, Belo Horizonte-MG, BrasilDepartamento de Pesquisa e Desenvolvimento, Edetec Indústria Alimentícia S/A, Belo Horizonte-MG, Brasil.Departamento de Nutrição, Universidade Federal de Viçosa-MG, BrasilDepartamento de Nutrição, Universidade Federal de Viçosa-MG, BrasilDepartamento de Pesquisa e Desenvolvimento, Edetec Indústria Alimentícia S/A, Belo Horizonte-MG, Brasil.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.https://revistamundodasaude.emnuvens.com.br/mundodasaude/article/view/366lupinus. food composition. biological availability. |
| spellingShingle | Márcia Regina Pereira Monteiro Aline Bárbara Pereira Costa Suellen Fabiane Campos Mauro Ramalho Silva Cassiano Oliveira da Silva Hércia Stampini Duarte Martino Marialice Pinto Coelho Silvestre Evaluation of the chemical composition, protein quality and digestibility of lupin (Lupinus albus and Lupinus angustifolius) O Mundo da Saúde lupinus. food composition. biological availability. |
| title | Evaluation of the chemical composition, protein quality and digestibility of lupin (Lupinus albus and Lupinus angustifolius) |
| title_full | Evaluation of the chemical composition, protein quality and digestibility of lupin (Lupinus albus and Lupinus angustifolius) |
| title_fullStr | Evaluation of the chemical composition, protein quality and digestibility of lupin (Lupinus albus and Lupinus angustifolius) |
| title_full_unstemmed | Evaluation of the chemical composition, protein quality and digestibility of lupin (Lupinus albus and Lupinus angustifolius) |
| title_short | Evaluation of the chemical composition, protein quality and digestibility of lupin (Lupinus albus and Lupinus angustifolius) |
| title_sort | evaluation of the chemical composition protein quality and digestibility of lupin lupinus albus and lupinus angustifolius |
| topic | lupinus. food composition. biological availability. |
| url | https://revistamundodasaude.emnuvens.com.br/mundodasaude/article/view/366 |
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