Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta

Martínez-Villaluenga, C. and Torres, A. and Frias, J. and et al, . (2010) Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta. LWT - Food Science and Technology, 43 (4). pp. 617-622.

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The objective of this work was to study the effect of processing (alcoholic extraction, fermentation and germination) on protein quality of lupin (Lupinus angustifolius L. var. Troll and Emir) and pigeon pea (Cajanus cajan L. var. Aroito) flours. Second, the effect of semolina supplementation with the processed legume flours on protein quality of pasta was also evaluated. For protein quality evaluation amino acid composition and chemical score (CS) were determined in raw and processed legume flours as well as cooked semolina pasta supplemented and non-supplemented with processed legumes. Alcoholic extraction did not cause important changes in the amino acid profile of lupin seeds. Certainly, sulphur amino acid content of ethanol extracted lupin flours was reduced but levels remained similar to those usually found in other legumes. However, fermentation and germination of pigeon pea seeds improved some essential amino acids and slight changes in CS indexes were observed. Moreover, semolina supplementation with processed lupin and pigeon pea flours improved protein quality of pasta as a result of higher CS and EAA levels compared to the control cooked semolina pasta. Therefore, ethanol extracted lupin, as well as fermented and germinated pigeon pea seeds are suitable protein sources for formulating new pasta products.

Item Type: Article
Additional Information: The authors are indebted to the Spanish Comision Interministerial de Ciencia y Tecnologı´a (CICYT) for the financial support of projects AGL2002-02905/ALI and AGL2004-0886/A.
Uncontrolled Keywords: Lupin; Pigeon pea; Alcoholic extraction; Germination; Fermentation; Supplemented pasta
Author Affiliation: Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, Madrid 28006, Spain
Subjects: Postharvest Management > Food Technology
Divisions: Pigeonpea
Depositing User: Mr Siva Shankar
Date Deposited: 13 Sep 2013 05:49
Last Modified: 13 Sep 2013 05:49
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