Date of Award
Bachelor of Applied Science Honours
Faculty of Science and Technology
Dr Frank Flanagan
Dr David Petterson
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%) and polysaccharides (36%) and a decrease in fat (18%) and antinutrients, alkaloids (67%) and oligosaccharides (98%). An attempt was made to match the biochemical changes in the sprouts to the sensory changes. The sprouts were freeze-dried, milled then made into pellets. Minimal sensory changes could be detected. Biochemical changes could not be matched to sensory changes in the developing sprout. A basic food product, a vegetable soup, was developed and evaluated by a taste panel. The soups made with younger sprouts were preferred to soups made with older sprouts. Soup made with lupin kernel was preferred to soup made with the sprouts. A market survey of 524 shoppers found that lupin soup was preferred over soybean soup when unmarked samples were tasted. Respondents were likely also to buy lupin soup when they knew it contained lupin. Respondents felt lupin would make a food product tastier, more nutritious and cheaper. A large number (85%) of respondents had heard of the name lupin, most felt the name lupin was positive (59%) and even more (71%) felt it was a positive name for a food product.
Yates, P. (1991). The Use and Acceptability of Lupin Seed and Sprout as a Food Ingredient. Retrieved from http://ro.ecu.edu.au/theses_hons/1457