Comparison of Chemical Composition and Protein Digestibility, Carotenoids, Tanins and Alkaloids Content of Wild Lupinus Varieties Flour

Abstract

Proximate composition, carotenoids, tannins, quinolizidine alkaloids and in vitro protein digestibility were determined in flours of two wild lupines seeds recollected at central region of Mexico. Varieties identified as Lupinus barkeri and Lupinus montanus were compared with a domesticated cultivated Lupinus albus crop. Although total protein content resulted significantly (p<0.05) higher for both L. barkeri and L. montanus, no significantly (p>0.05) difference were found in in vitro protein digestibility. Ash and crude fiber contents were significantly (p<0.05) higher for L. barkeri and L. montanus ether extract was significantly (p<0.05) higher than the other lupin samples. In general, chemical composition related to ash, fiber and ether extract contents are close to the reported range for other Lupinus species. Wild varieties of Lupinus could represent a viable alternative looking for new protein resources, from the techno-functional and nutritional point of view. Lupin flour is a good source of minerals and functional compounds, like carotenoids as antioxidant or dietary fiber, with health-promoting properties. Antinutritional factors associated to lupin can be minimized or eliminated by processing (soaking, dehulling and cooking). These characteristics of wild Lupinus varieties result in a revalorization of these crops as a protein and other healthy promoting compounds for human or animal consumption.