Review on Nutritional, Anti nutritional Content and Effect of Processing on Anti Nutritional Content of Lupine in Ethiopia

Abstract

White lupine is a traditional crop in Ethiopia. It is grown in the north western part of the country. Lupine has been used as human nutrition especially the protein content is very high (40%) which can solve the malnutrition problem in Ethiopia. The utilization of lupine is limited by small scale of their production, market and the anti nutritional content. The utilization can increase using effective anti nutritional removing methods. Alkaline thermal treatment, Aqueous thermal treatment, Extrusion cooking are efficient methods to remove anti nutrients in lupine. Nowadays in Ethiopia by safe processing using traditional processing methods(roasting followed by socking)  by removing of Anti nutritional factor applied  in the production of different kinds of Functional foods such as  cooked, roasted , ground  and mixed with cereal flour in the production of bread, snack, Injera , Shero, Kolo(roasted food), Nefro(cooked food).

Citation:Biadge Kefale, Solomon  Workenh Fanta, Neela Satheesh (2022) Review on Nutritional, Anti nutritional Content and Effect of Processing on Anti Nutritional Content of Lupine in Ethiopia, European Journal of Agriculture and Forestry Research, Vol.10, No.1, pp. 56-81

 

Keywords: Nutrition, and processing effect, lupine

DOI: https://doi.org/10.37745/ejafr.2013/vol10no1pp.56-81

Article Review Status: Published

Pages: 56-81 (Download PDF)

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