Chemical composition of the cotyledons and seed coat and nutritional value of whole and hulled seeds of yellow lupin
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Division of Food Science, Centre for Agrotechnology and Veterinary Sciences, Polish Academy of Sciences, Tuwima 10, 10-718 Olsztyn, Poland
Institute of Animal Nutrition and Feed Management, Olsztyn Academy of Agriculture and Technology, Oczapowskiego 5, 10-718 Olsztyn, Poland
Publication date: 1994-05-12
J. Anim. Feed Sci. 1994;3(2):141-148
Removing of the seed coat by mechanic separation of fraction crushed yellow lupin var. Juno seeds increased the protein content from 41.6 to 52.4% and decreased dietary fibre content from 28.4 to 15.9% as compared to whole seeds. The chemical composition, the content of alkaloids (0.15%), dietary fibre (15.9%) and α-galactosides (11.66%) of hulled seeds was similar to the cotyledons obtained by manual dehulling. Due to a higher content of some essential amino acids, mainly tryptophan and lysine in the seed coat, the hulling lowered the value of EAAI index from 60.0 in whole seeds to 58.9 in hulled seeds and 56.6 in cotyledons. Substitution of whole lupin-meals with hulled seeds in rat diets did not increase digestibility of crude protein (86.8 and 86.2%, respectively) or the protein efficiency ratio (2.02 and 2.05, respectively).
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