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

Liezhou Zhong, Hayder Ali, Zhongxiang Fang, Mark L. Wahlqvist, Jonathan M. Hodgson, Stuart K. Johnson

    Research output: Contribution to journalArticleResearchpeer-review

    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.

    Original languageEnglish
    Pages (from-to)1816-1824
    Number of pages9
    JournalInternational Journal of Food Science and Technology
    Volume55
    Issue number4
    DOIs
    Publication statusPublished - Apr 2019

    Keywords

    • Antioxidant capacity
    • Australian sweet lupin
    • dietary fibre
    • environment
    • genotype
    • physicochemical properties
    • seed coat

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