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