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标题：Effect of fermentation and extrusion on the release of selected minerals from lupine grain preparations
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作者：Joanna Suliburska ; Zbigniew Krejpcio ; Eleonora Lampart-Szczapa 等
期刊名称：Acta Scientarum Polonorum - Technologia Alimentaria
印刷版ISSN：1644-0730
电子版ISSN：1898-9594
出版年度：2009
卷号：8
期号：03
页码：87-96
出版社：Agricultural University of Poznan Press
摘要：Introduction. Antinutritional factors in legumes lower the nutritional value of foods by lowering the digestibility or bioavailability of nutrients. Technological processes applied in food production (e.g. extrusion, fermentation, germination) may influence the leguminous seeds matrix composition which in consequence may affect (improve or decrease) mineral bioaccessibility and uptake in animals and humans. The aim of this study was to determine the effect of fermentation and extrusion processing, as well as their combination, on the potential availability of Fe, Cu, and Zn from lupine grain preparations. Materials and methods. The content and the release of Fe, Cu and Zn from three different lupine species ( Lupinus albus , Lupinus luteus, Lupinus angustifolius ) was determined. The samples were subjected to enzymatic digestion under in vitro conditions. The content of minerals in lupine grains before and after enzymatic digestion was determined by the flame atomic absorption spectrometry. Results. The degree of release of Fe, Cu, and Zn from dehulled lupine grains was higher than from whole grains. Fermentation processing increased the degree of Fe release, extrusion decreased the degree of Cu release, while the extrusion after fermentation processing increased the degree of Fe release from lupine grain preparations. Conclusions. The degree of mineral release from lupine grains depends on the hull content, technological processing applied and the lupine variety.
关键词：lupine, fermentation, extrusion, iron, copper, zinc