Date of Award
1990
Document Type
Thesis
Publisher
Edith Cowan University
Degree Name
Bachelor of Applied Science (Honours)
School
School of the Arts and Applied Sciences
Faculty
Western Australian College of Advanced Education
First Supervisor
Dr F Flanagan
Second Supervisor
Mr D. Petterson
Third Supervisor
Dr R. Bell
Abstract
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 shortbread biscuit. This was achieved through recipe development, and scientifically designed and controlled sensory evaluation. Lupin was incorporated into the product at 10% and 30% of the total flour.
Recommended Citation
Dagnia, S. (1990). The use and acceptability of lupin seed and sprout as a food ingredient. Edith Cowan University. https://ro.ecu.edu.au/theses_hons/213