Lupin Blue is Promising Raw Material for Food Production
- DOI
- 10.2991/agrosmart-18.2018.101How to use a DOI?
- Keywords
- lupin blue, proteins, amino acids, food
- Abstract
This article is devoted to one of the world’s major nutritional problems, which is associated with a lack of protein and its imbalance in the diet of people. Nowadays this problem is particularly associated with the reduction in the consumption of animal products in our country. The main focus in solving this nutritional problem is the search for promising sources of dietary protein. Creation of new food products from natural raw materials is very perspective. Numerous studies of the chemical composition of legumes have shown that they are promising to fill the deficit of most of the vital components of food, including protein. Special attention is attracted by the culture of narrow-leaf lupine, which is considered as high-protein culture. The article presents the results of the research of the amino acid composition of lupine seeds of the “Snowball” variety of domestic selection. These results showed that lupine seed proteins are high-grade proteins. They are distinguished by a high content of essential amino acids (more than 38%), as well as a low content of alkaloids (not more than 0.04%). This facts allow us to recommend the use of lupine seeds of this variety to create new types of food.
- Copyright
- © 2018, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - I.A. Pankina AU - E.S. Belokurova AU - A.D. Sevastyanova AU - A.N. Shlykova PY - 2018/12 DA - 2018/12 TI - Lupin Blue is Promising Raw Material for Food Production BT - International scientific and practical conference "AgroSMART - Smart solutions for agriculture" (AgroSMART 2018) PB - Atlantis Press SP - 540 EP - 544 SN - 2352-5401 UR - https://doi.org/10.2991/agrosmart-18.2018.101 DO - 10.2991/agrosmart-18.2018.101 ID - Pankina2018/12 ER -