Life Sciences Commons^™

The Use And Acceptability Of Lupin Seed And Sprout As A Food Ingredient, Pam Yates

Theses : Honours

This study set out to determine whether germination improved the biochemical and sensory properties of lupins and whether an accept able food could be made from the sprout . The lupin seed, (L. anqustifolius cv . Gungurru), was sprouted using a commercial sprouter for up to 6 days. The seeds were soaked for 24h, then germinated in the dark at 20°C. The sprouts were used in each part of the study: Biochemical Analysis and Sensory Evaluation, Food Product Development and Consumer Market Survey. Many biochemical changes occurred especially in the soaking and early germination stages; including increases in protein (6%) …