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Zeitschrift für Naturforschung C

A Journal of Biosciences

Editor-in-Chief: Seibel, Jürgen

Editorial Board: Aigner , Achim / Boland, Wilhelm / Bornscheuer, Uwe / Hoffmann, Klaus


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1865-7125
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Volume 66, Issue 7-8

Issues

Effect of a Traditional Processing Method on the Chemical Composition of Local White Lupin (Lupinus albus L.) Seed in North-Western Ethiopia

Likawent Yeheyis
  • Corresponding author
  • Amhara Region Agricultural Research Institute, Debre Birhan Centre, P. O. Box 112, Debre Birhan, Ethiopia
  • Institute of Animal Science, Humboldt University of Berlin, Philippstr. 13, Haus 9, D-10115 Berlin, Germany
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  • Other articles by this author:
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/ Claudia Kijora
  • Institute of Animal Science, Humboldt University of Berlin, Philippstr. 13, Haus 9, D-10115 Berlin, Germany
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/ Michael Wink
  • Institute of Pharmacy and Molecular Biotechnology, Heidelberg University, Im Neuenheimer Feld 364, D-69120 Heidelberg, Germany
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/ Kurt J. Peters
  • Institute of Animal Science, Humboldt University of Berlin, Philippstr. 13, Haus 9, D-10115 Berlin, Germany
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Published Online: 2014-06-02 | DOI: https://doi.org/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.

Keywords: White Lupin; Traditional Processing; Lupin Alkaloids

About the article

Received: 2010-10-13

Revised: 2011-03-30

Published Online: 2014-06-02

Published in Print: 2011-08-01


Citation Information: Zeitschrift für Naturforschung C, Volume 66, Issue 7-8, Pages 403–408, ISSN (Online) 1865-7125, ISSN (Print) 0939-5075, DOI: https://doi.org/10.1515/znc-2011-7-812.

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© 1946 – 2014: Verlag der Zeitschrift für Naturforschung. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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