Lupin seed coat as a promising food ingredient: Physicochemical, nutritional, antioxidant properties, and effect of genotype and environment

Document Type

Journal Article

Publication Title

International Journal of Food Science and Technology

Publisher

Blackwell Publishing Ltd

School

School of Medical and Health Sciences

RAS ID

31434

Funders

Department of Primary Industries and Regional Development, Government of Western Australia, DPIRD

Comments

Zhong, L., Ali, H., Fang, Z., Wahlqvist, M. L., Hodgson, J. M., & Johnson, S. K. (2020). Lupin seed coat as a promising food ingredient: Physicochemical, nutritional, antioxidant properties, and effect of genotype and environment. International Journal of Food Science & Technology, 55(4), 1816-1824. https://doi.org/10.1111/ijfs.14460

Abstract

The high proportion of seed coat of legume lupins results in big milling lose during kernel flour production, though the seed coat could be value-added as human food. The physicochemical and nutritional properties and antioxidant capacities of seed coats of six Australian sweet lupin cultivars grown at two locations were evaluated. Results showed that genotype, environment and their interaction were significant for seed coat percentage, proximate composition, dietary fibre content, polyphenols and antioxidant capacities. Strong correlations between seed coat lightness and polyphenol content were found. A comparison using multivariate analysis of the seed coat properties showed clear separation based on growing sites. This study indicates the enormous potential of Australian sweet lupin seed coat as an ‘antioxidant dietary fibre’ food source. The results could also benefit to breed varieties with desirable levels of nutrients and phytochemicals. © 2019 Institute of Food Science and Technology

DOI

10.1111/ijfs.14460

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