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Food Science and Technology International
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Treatment of Lupin Seed Using the Instantaneous Controlled Pressure Drop Technology to Reduce Alkaloid Content

J. Haddad

Laboratoire Maîtrise des Technologies Agro-Industrielles (LMTAI), Pôle Sciences et Technologies, Université de La Rochelle, Avenue Michel CREPEAU 17042 La Rochelle Cedex 01, France, jhaddad{at}univ-lr.fr

M. Muzquiz

Area Tecnologia de Alimentos, CIT-INIA, Aptdo. 811, 28080, Madrid Spain

K. Allaf

Laboratoire Maîtrise des Technologies Agro-Industrielles (LMTAI), Pôle Sciences et Technologies, Université de La Rochelle, Avenue Michel CREPEAU 17042 La Rochelle Cedex 01, France

Despite their high protein content, lupin seeds are not as fully utilised as some other grain legumes. The drawback in their utilisation is mainly due to the presence of water soluble, poisonous alkaloids. In this study, an instantaneous controlled pressure drop (DIC) treatment followed by an aqueous extraction was performed on lupin seeds. Two species Lupinus albus and Lupinus mutabilis with different initial total alkaloid content of 0.025% and 5.5% (d.b.), respectively have been studied. Lupanine was the major alkaloid found in both lupin species. Experimental results proved the feasibility of using DIC treatment to reduce the alkaloid content of lupin seeds. Optimised DIC treatment combined with an adequate 2h soaking in water reduced the alkaloid content from 5.5% to 2.2% of L. mutabilis and from 0.025% to 0.0075% of L. albus.

Key Words: Lupinus albus • Lupinus mutabilis • alkaloids • extraction

Food Science and Technology International, Vol. 12, No. 5, 365-370 (2006)
DOI: 10.1177/1082013206070160
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