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The Use and Acceptability of Lupin Seed and Sprout As a Food Ingredient

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The Use and Acceptability of Lupin Seed and Sprout As a Food Ingredient Edith Cowan University Research Online Theses : Honours Theses 1991 The use and acceptability of lupin seed and sprout as a food ingredient Pam Yates Edith Cowan University Follow this and additional works at: https://ro.ecu.edu.au/theses_hons Part of the Food Processing Commons Recommended Citation Yates, P. (1991). The use and acceptability of lupin seed and sprout as a food ingredient. https://ro.ecu.edu.au/theses_hons/1457 This Thesis is posted at Research Online. https://ro.ecu.edu.au/theses_hons/1457 Edith Cowan University Copyright Warning You may print or download ONE copy of this document for the purpose of your own research or study. The University does not authorize you to copy, communicate or otherwise make available electronically to any other person any copyright material contained on this site. You are reminded of the following: Copyright owners are entitled to take legal action against persons who infringe their copyright. A reproduction of material that is protected by copyright may be a copyright infringement. Where the reproduction of such material is done without attribution of authorship, with false attribution of authorship or the authorship is treated in a derogatory manner, this may be a breach of the author’s moral rights contained in Part IX of the Copyright Act 1968 (Cth). Courts have the power to impose a wide range of civil and criminal sanctions for infringement of copyright, infringement of moral rights and other offences under the Copyright Act 1968 (Cth). Higher penalties may apply, and higher damages may be awarded, for offences and infringements involving the conversion of material into digital or electronic form. USE OF THESIS The Use of Thesis statement is not included in this version of the thesis. THE USE AND ACCEPTABILITY OF LUPIN SEED AND SPROUT AS A FOOD INGREDIENT by Pam Yates A Thesis Submitted in Partial Fulfillment of the Requirements for the Award of Bachelor of Applied Science Honours (Consumer Science) at the Department of Consumer Sciences, Edith Cowan University Submitted December 1991 LIBRARY (i) ABSTRACT This study set out to determine whether germination improved the biochemical and sensory properties of lupins and whether an acceptable food could be made from the sprout. The lupin seed, (� angustifolius cv. Gungurru), was sprouted using a commercial sprouter for up to 6 days. The seeds were soaked for 24h, then germinated in the dark at 20 ° c. The sprouts were used in each part of the study: Biochemical Analysis and Sensory Evaluation, Food Product Development and Consumer Market Survey. Many biochemical changes occurred especially in the soaking and early germination stages; including increases in protein (6%) and polysaccharides (36%) and a decrease in fat (18%) and antinutrients, alkaloids (67%) and oligosaccharides (98%). An attempt was made to match the biochemical changes in the sprouts to the sensory changes. The sprouts were freeze­ dried, milYed then made into pellets. Minimal sensory changes could be detected. Biochemical changes could not be matched to sensory changes in the developing sprout. A basic food product, a vegetable soup, was developed and evaluated by a taste panel. The soups made with younger (ii) sprouts were preferred to soups made with older sprouts. Soup made with lupin kernel was preferred to soup made with the sprouts. A market survey of 524 shoppers found that lupin soup was preferred over soybean soup when unmarked samples were tasted. Respondents were likely also to buy lupin soup when they knew it contained lupin. Respondents felt lupin would make a food product tastier, more nutritious and cheaper. A large number (85%) of respondents had heard of the name lupin, most felt the name lupin was positive (59%) and even more (71%) felt it was a positive name for a food product. ( iii) DECLARATION "I certify that this thesis does not incorporate without acknowledgement any material previously submitted for a degree or diploma in any institution of higher education; and that to the best of my knowledge and belief it does not contain any material previously published except where due reference is made in the text." (iv) ACKNOWLEDGEMENTS Foremost, I would like to thank my supervisors, Dr Frank Flanagan and Mr David Petterson for their guidance and support. I would also like to thank Dr David Allen, Dr David Harris and Chemistry Centre staff for their assistance and patience. I thank all the 2nd and 3rd year students of the Consumer Sciences Department for their invaluable help with sensory evaluation. I thank all the Consumer Science students who assisted in data collection at Midland Gate shopping centre. I would also like to extend my thanks to the Grains Research and Development Corporation for funding my research. Finally, I would like to thank Rohan and my family for their encouragement and support. (v) TABLE OF CONTENTS Page Abstract.... ..................................... i Declaration .................................... iii Acknowledgements ................................ iv List of Tables.............................. ..viii List of Figures ................................. ix List of Plates............................ ...... ix 1. 0 INTRODUCTION ..........................................1 1. 1 PURPOSE OF THE STUDY ..............................5 2. 0 LITERATURE REVIEW........... ..........................6 2. 1 THE HISTORY OF LUPINS................ ............6 2. 2 LUPINS IN WESTERN AUSTRALIA................ ......8 2. 3 CHEM ICAL COMPOSITION OF LUPIN....... ............ 10 2. 3. 1 Nutrient Composition................... ..11 2. 3. 2 Antinutrient Composition .................. 13 2. 3. 2. 1 Trypsin Inhibitor.... ........... 13 2. 3. 2. 2 Phytic Acid............. ........14 2. 3. 2. 3 Oligosaccharides ................14 2. 3. 2 . 4 Sapo n ins. 15 2. 3. 2. 5 Tannins..................... ....15 2. 3. 2. 6 Alkaloids.................. .....15 2. 4 GERM INATION .................................. ...16 2. 4. 1 The Germination Process.................. 16 2.5 EFFECTS OF GERMINATION ON CHEMICAL AND NUTRITIONAL VALUE OF LEGUMES ....................18 2. 5. 1 Protein ..................................19 2. 5. 2 Amino Acids......... ..................... 20 2. S.3 Protein Digestibility................ .... 22 2. 5. 4 Lipids...... ............................. 24 2. 5 . 5 Vitamins. 2 4 2. 5. 5. 1 Ascorbic Acid.................... 24 2. 5. 5. 2 Riboflavin ....................... 25 2. 5.5.3 Other Vitamins ................... 25 2. 5. 6 Minerals ................................. 26 2. 5. 7 Antinutrients............... ............. 26 2. 6 EFFECT OF GERMINATION ON THE SENSORY PROPERTIES OF LEGUMES........ .............................. 2 8 (vi) Page 2. 7 RELATIONSHIP BETWEEN THE BIOCHEMICAL AND SENSORY CHANGES THAT OCCUR DURING GERMINATION ..29 2. 8 THE USE OF LUPINS IN FOOD FOR HUMAN CONSUMPTION ..................................... 30 2. 8.1 The Use of Lupins in Oriental Foods .......31 2. 8. 2 The Use of Lupins in Western Foods ........ 34 2. 9 ATTITUDINAL ACCEPTABILITY OF LUPIN AS A FOOD INGREDIENT.................... .................. 3 6 2. 10 RATIONALE.. ..................................... 38 2 . 11 OBJECT IVES....... ............................... 39 3. 0 PREPARATION OF LUPIN SPROUTS.. ....................... 40 4. 0 PART 1: BIOCHEMICAL ANALYSIS AND SENSORY EVALUATION OF THE LUPIN KERNEL AND SPROUT.. .............41 4. 1 Biochemical Analysis ............................ 41 4. 1. 1 Data Analysis.. .......................... 42 4. 1.2 Results of Biochemical Analysis .......... 43 4. 1. 3 Summary....... ...........................62 4. 2 Sensory Evaluation of the Lupin Sprouts......... 64 4. 2. 1 Sample Presentation.................. ....64 4. 2. 2 Subjects......... ........................66 4. 2. 3 Test Instrument.................... ......66 4. 2. 4 Questionnaire ............................ 67 4. 2. 5 Design......... ..........................68 4. 2. 6 Experimental Variables....... ............68 4. 2. 7 Controlled Variables..................... 68 4. 2. 8 Data Analysis ............................ 69 4. 2. 9 Results of Sensory Evaluation of Lupin Kernel and Sprouts...... ................. 70 4. 2. 10 Summary... ...............................75 5. 0 PART 2: FOOD PRODUCT DEVELOPMENT............. ........77 5. 1 Food Product Development............... .........77 5. 2 Subjects..... ...................................77 5. 3 Test Instrument .................................7 8 5. 4 Questionnaire ................................... 79 5. 5 Design.............. ............................ 80 (vii) Page 5.6 Experimental Variables.................. ........ 80 5.6.1 Controlled Variables.............. ........ 81 5.7 Data Analysis............ ....................... 81 5.8 Food Product Development Trials................. 82 5.9 Results ......................................... 92 5.10 Summary................................. ........ 94 5.11 Final Lupin Soup Recipe ......................... 95 5.12 Soybean Soup Recipe...................... ....... 95 6.0 PART 3: CONSUMER RESEARCH STUDY............. ......... 96 6. 1 Subjects............................... ......... 96 6.2 Location ........................................ 96 6.3 Test Instrument............................ ..... 96 6.4 Market Survey Questionnaire............. ........ 97 6.5 Design.............. ............................ 98 6. 6 Data Analysis.............................. ..... 98 6.7 Results of the Midland Gate Market Survey............... ..........................
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