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Book of Abstracts First Legume Society Conference 2013: A Legume Odyssey Novi Sad, Serbia, 9-11 May 2013
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The impact of yeast fermentation of blue and yellow lupin seeds on their chemical
composition
Małgorzata Kasprowicz-Potocka 1 , Piotr Gulewicz 2 , Anita Zaworska 1 , Sebastian Kaczmarek 1 ,
Andrzej Frankiewicz 1
1 Poznan University of Life Science, Poznan, Poland
2 University of Technology and Life Sciences in Bydgoszcz, Bydgoszcz, Poland
Optimizing the technology of lupin seeds fermentation by yeast was provided. Three varieties of
lupin were selected: two of blue lupin - Graf, characterized by a low content of alkaloids, Karo
with a high content of alkaloids and one of yellow lupin - Lord with low content of alkaloids. To
the study three species of yeast were selected Saccharomyces cerevisiae, Kluyveromyces lactis and Candida
utilis. The grinded lupin seeds were autoclaved and inoculated by yeast. Fermentation was
provided in anaerobic conditions during 48 or 72h. The fermented products were dried in 50ºC.
18 dry preparations in 3 replications were obtained. In fermented samples the proximal
composition, amino acids profile, pH, antinutritional factors concentration and microbial status
were analyzed. The results indicated that fermentation by yeast increased protein content in dry
matter of products in comparison to the raw seeds, for var. LORD from 2.2 to 5.5 units %, for
Graf from 2.6 to 7.0 % units, and for Karo from 2.5 to 4.5 % units, respectively of yeast type.
Crude fibre content increased not significantly but crude fat and antinutritional factors content
decreased during fermentation. The pH of fermented products was about 5.5 – 6.1. Amino acids
composition of protein was similar.
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