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The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality

Villarino, C. B. J. and Jayasena, V. and Coorey, R. and Chakrabarti-Bell, S. and Foley, R. and Fanning, K. and Johnson, S. K. (2015) The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality. Food Research International, 76, Pa . pp. 58-65. ISSN 0963-9969

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Article Link(s): http://dx.doi.org/10.1016/j.foodres.2014.11.046

Publisher URL: http://www.sciencedirect.com/science/article/pii/S0963996914007601

Abstract

The grain legume Australian sweet lupin (Lupinus angustifolius; ASL) is gaining international interest as a functional food ingredient; however its addition to refined wheat bread has been shown to decrease bread volume and textural quality, the extent of which is influenced by ASL variety. The present study evaluated the effects of ASL incorporation (20% of total flour) of the six commercial varieties; Belara, Coromup, Gungurru, Jenabillup, Mandelup and Tanjil, on the level of nutritional, phytochemical and bioactive composition and protein quality of refined wheat flour bread. Protein, dietary fiber, phenolic and carotenoid content, antioxidant capacity and protein digestibility corrected amino acid score (PDCAAS) were higher (p < 0.05), whereas available carbohydrate level was lower (p < 0.05) in ASL–wheat breads than the wheat-only bread, regardless of the ASL variety used. In addition, the blood-glucose lowering bioactive peptide γ-conglutin was detected in all ASL–wheat breads but not in wheat-only bread. The ASL variety used significantly (p < 0.05) affected the dietary fiber, fat, available carbohydrates and polyphenolic level, the antioxidant capacity and the PDCAAS of the ASL–wheat breads. These findings demonstrate the potential nutritional and health benefits of adding ASL to refined wheat bread and highlight the importance of selecting specific ASL varieties to maximise its nutritional attributes.

Item Type:Article
Business groups:Crop and Food Science
Keywords:Lupin Wheat Bread Protein quality γ-Conglutin
Subjects:Plant culture > Food crops
Plant culture > Field crops > Grain. Cereals
Plant culture > Field crops > Wheat
Deposited On:19 Oct 2015 06:03
Last Modified:19 Oct 2015 06:03

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