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Application of microwave and infrared treatment to reduce antinutrients in lupine seeds

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dc.contributor.authorSterna, V.
dc.contributor.authorJansons, I.
dc.contributor.authorJansone, Z.
dc.contributor.authorZhylina, M.
dc.date.accessioned2025-06-03T07:35:01Z
dc.date.available2025-06-03T07:35:01Z
dc.date.issued2025
dc.descriptionReceived: January 13th, 2025 ; Accepted: May 13th, 2025 ; Published: May 20th, 2025 ; Correspondence: vita.sterna@arei.lveng
dc.description.abstractLupins are group of legumes that produce seeds containing up to 40% protein, making them an excellent source of food or feed. However, the nutritional value of legumes can be adversely affected by the presence of various anti-nutrients, including phytic acid, alkaloids etc. The aim of this study was to evaluate the potential of microwave and infrared radiation to reduce the levels of anti-nutrients - alkaloids and urease activity - in lupine seeds. The seed treatment was carried out using two different applications - microwave with time regimes 2 minutes or 6 minutes and infrared toplight with time regimes: 10 minutes at 25 °C and 30 minutes at 35 °C. Content of protein, fat, amino acids, alkaloids and urease activity were determined. The results show that in the samples of lupins the alkaloid content decreased from 0.07% to 0.05% after 6 min of microwave treatment and from 0.07% to 0.03% after 10 min of infrared treatment. Concluded that both treatments reduced the content of alkaloids and urease activity in lupine seeds, without significantly changing either the protein content or the amino acid composition and can be used for antinutrient reduction without loss of nutrients.eng
dc.identifier.citationSterna, V., Jansons, I., Jansone, Z., & Zhylina, M. (2025). Application of microwave and infrared treatment to reduce antinutrients in lupine seeds. https://doi.org/10.15159/AR.25.046en
dc.identifier.issn2228-4907
dc.identifier.publicationAgronomy Research, 2025, vol. 23, no. 1, pp. 503–512eng
dc.identifier.urihttp://hdl.handle.net/10492/9910
dc.identifier.urihttps://doi.org/10.15159/ar.25.046
dc.publisherEstonian University of Life Scienceseng
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)eng
dc.rightsinfo:eu-repo/semantics/openAccesseng
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectplant proteineng
dc.subjectalkaloidseng
dc.subjectfoodeng
dc.subjectfeedeng
dc.subjectarticleseng
dc.titleApplication of microwave and infrared treatment to reduce antinutrients in lupine seedseng
dc.typeArticleeng

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2025, Vol. 23, No. 1