Amhara Region Agricultural Research Institute, Debre Birhan Centre, P O. Box 112, Debre Birhan, Ethiopia.
Z Naturforsch C J Biosci. 2011 Jul-Aug;66(7-8):403-8. doi: 10.1515/znc-2011-7-812.
The effect of a traditional Ethiopian lupin processing method on the chemical composition of lupin seed samples was studied. Two sampling districts, namely Mecha and Sekela, representing the mid- and high-altitude areas of north-western Ethiopia, respectively, were randomly selected. Different types of traditionally processed and marketed lupin seed samples (raw, roasted, and finished) were collected in six replications from each district. Raw samples are unprocessed, and roasted samples are roasted using firewood. Finished samples are those ready for human consumption as snack. Thousand seed weight for raw and roasted samples within a study district was similar (P > 0.05), but it was lower (P < 0.01) for finished samples compared to raw and roasted samples. The crude fibre content of finished lupin seed sample from Mecha was lower (P < 0.01) than that of raw and roasted samples. However, the different lupin samples from Sekela had similar crude fibre content (P > 0.05). The crude protein and crude fat contents of finished samples within a study district were higher (P < 0.01) than those of raw and roasted samples, respectively. Roasting had no effect on the crude protein content of lupin seed samples. The crude ash content of raw and roasted lupin samples within a study district was higher (P < 0.01) than that of finished lupin samples of the respective study districts. The content of quinolizidine alkaloids of finished lupin samples was lower than that of raw and roasted samples. There was also an interaction effect between location and lupin sample type. The traditional processing method of lupin seeds in Ethiopia has a positive contribution improving the crude protein and crude fat content, and lowering the alkaloid content of the finished product. The study showed the possibility of adopting the traditional processing method to process bitter white lupin for the use as protein supplement in livestock feed in Ethiopia, but further work has to be done on the processing method and animal evaluation.
研究了埃塞俄比亚传统羽扇豆加工方法对羽扇豆种子样品化学成分的影响。随机选择了代表埃塞俄比亚西北部中高海拔地区的两个采样区，即 Mecha 和 Sekela。从每个地区的 6 个重复中收集了不同类型的传统加工和销售的羽扇豆种子样品（生的、烤的和加工好的）。生样品未经加工，烤样品使用木柴烤制。加工好的样品是作为零食供人类食用的。同一研究区的生和烤样品的千粒重相似（P > 0.05），但与生和烤样品相比，加工好的样品的千粒重较低（P < 0.01）。Mecha 的加工好的羽扇豆种子样品的粗纤维含量较低（P < 0.01），Raw 和烤样品。然而，Sekela 的不同羽扇豆样品具有相似的粗纤维含量（P > 0.05）。同一研究区的加工好的样品的粗蛋白和粗脂肪含量均高于生和烤样品，分别为（P < 0.01）。烘烤对羽扇豆种子样品的粗蛋白含量没有影响。同一研究区的生和烤羽扇豆样品的粗灰分含量均高于各自研究区的加工好的羽扇豆样品（P < 0.01）。加工好的羽扇豆样品的喹诺里西啶生物碱含量低于生和烤样品。地点和羽扇豆样品类型之间存在交互作用。埃塞俄比亚羽扇豆种子的传统加工方法对提高粗蛋白和粗脂肪含量，降低成品生物碱含量有积极贡献。研究表明，埃塞俄比亚采用传统加工方法加工苦白羽扇豆作为牲畜饲料中的蛋白质补充剂是可行的，但需要进一步研究加工方法和动物评价。
