39D-4

G. DAVILA-ORTIZ¹, C. Jiménez Martínez, G. Alvarez Manilla³, H. Hernández Sánchez, N. Robledo Quintos⁵, and J. Martínez Herrera. (1) Depto de Graduados e Investigación en Alimentos., Escuela Nacional de Ciencias Biológicas. IPN, Prolongación de Carpio y Plan de Ayala, México D.F., 11340, Mexico, (2) Centro de Investigación en Alimentos y Desarrollo de Hermosillo, Km 0.8 carretera a la Victoria Hermosillo Sonora., (3) Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Km. 1.8 carretera Yautepec Jojutla, Morelos

Legumes represent about 20% of the world's protein intake. A lot of nutritional studies, with animals and humans, have shown that Lupin compares very favourably with soy beans. Lupin is one the richest sources of plant protein and although the protein content and amino acid profiles vary between species, the limitation for a wider use of lupin has been their high content of quinolizidinic alkaloids. Cooking and other methods facilitate the elimination of antinutritional factors to improve the legume nutritive value. The objective of this work was to decrease or eliminate the content of antinutritional factors (AFNs): alkaloids, oligosaccharides and tannins of the Lupinus campestris seed by the use of aqueous and alkaline thermal treatments. The oligosaccharides content was analysed through HPLC. Quinolizidinic alkaloids isolation for GC/MS was used to quantity alkaloids. Tannins were determined by the colorimetric method. Two methods were tested to diminish or eliminate the ANFs: a) aqueous thermal treatment and b) alkaline thermal treatment, both of them for six hours at boiling temperature. The protein and oil contents are high (44 and 13.1%, respectively). Amino acid content is near the standard recommendations for adults. In either case the removal of oligosaccharides in amounts of 70 and 90%, respectively, was also achieved. The alkaloids were reduced to innocuous levels in both cases (less than 0.4-0.5%). The alkaline thermal treatment showed greater efficiency than the aqueous, in which the seed presented a final content of alkaloids of 0.002%. The tannin level also showed a reduction of 71% with the aqueous treatment and of 77% with the alkaline treatment. The obtained results are proof of the alkaline thermal treatment efficiency to eliminate these ANF. The elimination of toxic and antinutritional factors allows a wider use of the high protein seed through a simple and low cost method.