Yield and Nutritional Quality Traits of White Lupin Sprouts

Harbans L. Bhardwaj, Anwar A. Hamama

Abstract


Use of mature lupin seeds for human nutrition has been prevalent since ancient times. Lupin seed have been used as food for over 3000 years around the Mediterranean and for as much as 6000 years in the Andean highlands. However, no information is available about value-added products from lupin, especially white lupin (Lupinus albus L.), for human consumption. We prepared sprouts from seed of eight white lupin genotypes, grown at two locations in Virginia during 2003-04 crop season. These sprouts were analyzed for various traits. Location effects were significantly for all traits except for moisture content of sprouts whereas genotypic effects were significant only for fresh sprout yield. The mean values for fresh yield (g) and contents (percent on dry weight basis) of moisture, crude fiber, oil, and protein, in white lupin sprouts were 74.8, 78.4, 16.7, 7.6, and 41.3, respectively. Oil and protein contents of white lupin sprouts were similar to alfalfa sprouts whereas white lupin sprouts had higher contents of oil and protein than mungbean sprouts. Based on crude fiber content, white lupin sprouts were superior to alfalfa and mungbean sprouts. Results indicated that white lupin sprouts have potential as human food.


Full Text: PDF DOI: 10.5539/jas.v4n1p58

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Journal of Agricultural Science ISSN 1916-9752 (Print) ISSN 1916-9760 (Online)

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