జర్నల్ ఆఫ్ ఫుడ్: మైక్రోబయాలజీ, సేఫ్టీ & హైజీన్
అందరికి ప్రవేశం

నైరూప్య

ఇథియోపియాలో లుపిన్ యొక్క పోషకాహార, పోషకాహార వ్యతిరేక కంటెంట్ మరియు ప్రాసెసింగ్ ప్రభావంపై సమీక్ష

బియాడ్జ్ కెఫాలే*, సోలమన్ వర్కెన్, నీలా సతీష్

White lupine is a traditional crop in Ethiopia. It is grown in the northwestern part of the country. Lupine used as human nutrition, especially the protein content is very high (40%) which can solve the malnutrition problem in Ethiopia. The utilization of lupine is limited by small scale of their production, market and the anti-nutritional content. The utilization can increase using effective anti-nutritional removing methods. Alkaline thermal treatment, Aqueous thermal treatment, extrusion cooking are efficient methods to remove anti-nutrients in lupine. Nowadays in Ethiopia by safe processing using traditional processing methods (roasting followed by socking) by removing of anti-nutritional factor applied in the production of different kinds of functional foods such as cooked, roasted, ground and mixed with cereal flour in the production of bread, snack, injera, shero, kolo (roasted food), nefro (cooked food).