Tecnica Molitoria

       

COP TM 2024 06

 

TECNICA MOLITORIA Vol. 75 - JUNE 2024

 

PAPERS

 

41 - Multielemental and nutritional characterization of lupin flours, pure and blended with durum wheat re-milled semolina
A. Spina - M. Scarangella - M. Canale - R. Sanfilippo - V. Giannone - C. Summo - E. Li Puma - U. Anastasi - G. Spina - A. Leonardi - A. Pasqualone

Lupin is one of the most nutritionally interesting legumes as an excellent source of protein, minerals and fibre. In this study, a narrow-leaved lupin (Lupinus albus L.) flour and a white lupin (Lupinus angustifolius L.) protein concentrate were analysed in purity and in mixtures obtained by partial substitution of durum wheat re-milled semolina. The mineral profile (micro- and macronutrients), protein content and heavy metals were determined. The addition of white lupin flour (FL) and narrow-leaved lupin protein concentrate (CPL) to the semolina increased the protein content, except for the 3% FL sample. The pure FL had a very high protein content (40.05 g/100 g), which increased to 55.00 g/100 g in CPL. Flour blends had higher levels of micronutrients than the re-milled semolina (SR), which increased with the degree of substitution. Regarding macronutrients, CPL, FL and their blends showed higher values than SR, especially K and P. The high micronutrient and protein contents make CPL and FL, in combination with re-milled semolina, potentially suitable for biofortified and functional food formulations.

 

CONTENTS

 

50 - Conferences

52 - Cereals

58 - Bread Making

62 - Pasta

64 - Feeds

74 - Machinery

86 - Products

90 - Packaging

94 - Marketing

102 - Laws

106 - Agenda

112 - Companies

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