[Effects of treatments (heat and fermentation by Rhizopus oligosporus sp-T3) of sweet white lupin seeds on certain factors of its nutritional use].
For improving the nutritional value and functional properties of sweet white lupin (SWL), a solid fermentation process using Rhizopus oligosporus was developed for the preparation of lupin products. A comparison of the effects of soaking + thermal treatment and fermentation was made from 3 lupin products: non-treated lupin seeds (SWLnt), heated lupin seeds (steamed at 100 degrees C for 30 min) (SWLh), and fermented lupin products (SWLf) from SWLh on chemical characteristics and protein efficiency ratio (PER) in rats. The major effect of soaking and thermal treatment is a loss of protein solubility and available lysine (from 3.02 +/- 0.18 g/16 g N to 2.3 +/- 0.25). Fermentation leads to a modification, of amino acid composition and to an increase in available lysine compared to heating (2.90 +/- 0.12 g/16 g N). The nutritional quality of SWLnt is low (PER = 0.83 +/- 0.09), thermal treatment decreases it (0.58 +/- 0.18) and fermentation compensates heating effect (0.74 +/- 0.25). It is suggested that the modifications of nutritional quality depends on the availability of lysine rather than on the variations of the levels of other amino acids.
Chango
A
A
INSERM U-308, Nancy, France.
Bau
H M
HM
Villaume
C
C
Schwertz
A
A
Nicolas
J P
JP
Mejean
L
L
D005285:Fermentation; D006358:Hot Temperature; D008239:Lysine / Q000378:metabolism; D009753:Nutritive Value; D010940:Plant Proteins / Q000737:chemistry / Q000378:metabolism; D010945:Plants, Edible / Q000378:metabolism* / Q000382:microbiology; D012233:Rhizopus / Q000378:metabolism*; D012639:Seeds / Q000378:metabolism*; D012995:Solubility
D010940:Plant Proteins; D008239:Lysine
Effets des traitements (chauffage et fermentation par Rhizopus oligosporus sp-T3) de la graine de lupin blanc doux sur certains facteurs de son utilisation nutritionnelle.