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Effect of Roasting on the Chemical Composition and Protein Quality of Lupin Seeds (Lupinus albus cv Multolupa)

✍ Scribed by ENRIQUE YÁÑEZ; P. LOBOS; G. DÍAZ; D. BALLESTER

Book ID
108811566
Publisher
Institute of Food Technologists
Year
1986
Tongue
English
Weight
591 KB
Volume
51
Category
Article
ISSN
0022-1147

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## Abstract The chemical composition and protein quality of the kernels from __Lupinus angustifolius__ seeds were compared with that for sprouts after 6 days germination. Germination resulted in an apparent increase in protein content from 395 g kg^−1^ to 435 g kg^−1^ DM. Fat and carbohydrate conte