Nutritional And Sensory Evaluation Of White Lupin (lupinus Albus L.) Supplemented Bread

The aim of this study was to evaluate the nutritional and sensory properties wheat bread supplemented with 5, 10, 15 and 20% lupin (Lupinus albus) flour. Prior to the supplementation, the alkaloids, phytate and tannin were reduced by combination of cooking and soaking treatment by 98.22, 30.08 and 72.36%, respectively. With this result, a combination of cooking and soaking was found to be an effective processing method in reducing the antinutritional factors to a significant level. The supplemented breads were subjected to a series of laboratory studies including proximate, anti nutrients and mineral analyses. Proximate composition indicated that there was a significant (p

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