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The Use And Acceptability Of Lupin Seed And Sprout As A Food Ingredient, Suzanne Dagnia
The Use And Acceptability Of Lupin Seed And Sprout As A Food Ingredient, Suzanne Dagnia
Theses : Honours
The purpose of the research was to assess the use and acceptability of the lupin seed and sprout as a human food. Two studies were designed. 1. The first study involved the biochemical analysis and nutritional evaluation of the lupin sprout. Protein Efficiency Ratio, and Apparent Biological Value, Net Protein Utilization, and Digestibility tests measure protein quality. Biochemical assays included nitrogen and hexane extracts, amino acid profile, and selected minerals and anti-nutritive factors. 2. The second quality study investigated the changes that occur as a result of in the eating partial substitution of lupin flour into a wheat flour-based, standard …