Journal of Food: Microbiology, Safety & Hygiene
Open Access

Department of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia

Publications

• Review Article   
  Review on Nutritional, Anti-nutritional Content and Effect of Processing on Anti-nutritional Content of Lupine in Ethiopia
  Author(s): Biadge Kefale*, Solomon Workenh and Neela Satheesh
  
  White lupine is a traditional crop in Ethiopia. It is grown in the northwestern part of the country. Lupine used as human nutrition, especially the protein content is very high (40%) which can solve the malnutrition problem in Ethiopia. The utilization of lupine is limited by small scale of their production, market and the anti-nutritional content. The utilization can increase using effective anti-nutritional removing methods. Alkaline thermal treatment, Aqueous thermal treatment, extrusion cooking are efficient methods to remove anti-nutrients in lupine. Nowadays in Ethiopia by safe processing using traditional processing methods (roasting followed by socking) by removing of anti-nutritional factor applied in the production of different kinds of functional foods such as cooked, roasted, ground and mixed with cereal flour in the production of bread, snack, injera, shero, kolo (roasted.. View More»
  DOI: 10.35248/2476-2059-22. S3.005

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