Characterization and effect of year of harvest on the nutritional properties of three varieties of white lupine (Lupinus albus L.)

Publisher： John Wiley & Sons Inc

E-ISSN： 1097-0010|95|15|3127-3136

ISSN： 0022-5142

Source： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.95, Iss.15, 2015-12, pp. : 3127-3136

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Abstract

AbstractBACKGROUNDThree cultivars of Lupinus albus L. (Lutteur, Lublanca and Multitalia) were assessed for proximate composition, fatty acids, alkaloids and in vitro fermentation characteristics over three harvest years.RESULTSThe chemical composition varied greatly during the three harvest years. Crude protein content ranged from 353 to 456 g kg−1 dry matter (DM), neutral detergent fiber content from 209 to 321 g kg−1DM and lignin content from 3.0 to 63.9 g kg−1DM. Lublanc showed the highest crude protein (417 g kg−1DM) and lignin (35 g kg−1DM) contents. High levels of lipids (89.9 g kg−1DM) and starch (93.3 g kg−1DM) were found in all samples. Alkaloid content ranged from 3.63 to 165 mg per 100 g. Lutteur and Lublanc showed more favorable n‐3/n‐6 polyunsaturated fatty acid ratios (from 0.44 to 0.73) and lower values of the anti‐quality factor ‘erucic acid’ (from 5.8 to 20.9 g kg−1) than Multitalia. Lutteur showed higher degradability (897 g kg−1), gas production (330 mL g−1 organic matter (OM)) and volatile fatty acid production (117 mmol g−1OM) than the other varieties.CONCLUSIONThe present data suggest L. albus L. cv. Lutteur to be a promising crop as food thanks to its high nutritive traits and most constant yield over time. © 2014 Society of Chemical Industry