The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality

摘要: The grain legume Australian sweet lupin (Lupinus angustifolius; ASL) is gaining international interest as a functional food ingredient; however its addition to refined wheat bread has been shown decrease volume and textural quality, the extent of which influenced by ASL variety. present study evaluated effects incorporation (20% total flour) six commercial varieties; Belara, Coromup, Gungurru, Jenabillup, Mandelup Tanjil, on level nutritional, phytochemical bioactive composition protein quality flour bread. Protein, dietary fiber, phenolic carotenoid content, antioxidant capacity digestibility corrected amino acid score (PDCAAS) were higher (p < 0.05), whereas available carbohydrate was lower 0.05) in ASL–wheat breads than wheat-only bread, regardless variety used. In addition, blood-glucose lowering peptide γ-conglutin detected all but not used significantly affected fat, carbohydrates polyphenolic level, PDCAAS breads. These findings demonstrate potential nutritional health benefits adding highlight importance selecting specific varieties maximise attributes.