Development of a fermented product with higher phenolic compounds and lower anti-nutritional factors from germinated lupin (Lupinus angustifolius L.)

摘要

The nutritional profile of lupin (Lupinus angustifolius L.) seeds has recently increasedthe scientific importance to develop variety of lupin-enriched food products. In thisstudy, a fermented food product from lupin was developed as another product toTempe (a fermented food product made from cereals) family for its improved nutrientprofile. For this purpose, whole lupin seeds were subjected to germination at 25℃for 0, 3, 6, 9, and 12 hr. After dehulling and cooking, lupin seeds from each germinationperiod were fermented using Rhizopus oligosporus. Fermentation significantlyincreased the phenolic contents and antioxidant potential by 300%–450% and100%–300%, respectively. Decrease in phytate content from 14.2 to 4.7 mg/g DMand tannins from 0.88 to 0.07 mg CE/g DM were also noted. In conclusion, germinationof seeds can be used as a pretreatment to obtain higher quantities of bioavailablephytochemical components in fermented lupin.