Food & Nutrition

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Arab Journal of Food & Nutrition ones. None of the fermented cucumbers and turnips with a complete NaC1 replacement (4% KC1, 4% CaC1 2 , and 2% of both of them) was organoleptically acceptable. 31 Volume 11, No. 25, 2011 33
Arab Journal of Food & Nutrition 23. A Study of the Microbiology and Major Components of Lupine (Lupinus spp) Seeds Debittered by Steeping in Water (1996) Suleiman Jamil Abu Tayeh\ University of Jordan Supervisor: Dr. Mohammed Isam Yamani Co- Supervisor: Dr. Adbulazim S. Salhab In this work, a study of the microbiological quality and chemical analysis of commercially debittered lupine seeds was undertaken. A total of 40 samples were examined (20 in winter and 20 in summer) to find out numbers and types of microorganisms present, including aerobic plate count (APC), and the counts of lactic acid bacteria (LAB), Enterobacteriaceae, yeasts and molds. The samples were also tested for, Salmonella, Shigella and Staphylococcus aureus, Determination of alkaloid contents, proximate analysis and NaCl were also included in the study. Furthermore, debittering trails of lupine seeds were done using 1% citric acid and 10% sodium bicarbonate, and tap water as control. Alkaloid content, numbers of bacteria and sensory evaluation were determined during the processes. The microbial load of market lupine seeds was high, and spherical lactic bacteria (SLAB) belonging to Lactococcus, Enterococcus, Leuconostoc and Pediococcus were the predominant genera. The averages of the APC and the counts of LAB, Enterobacteriaceae and yeasts and moulds of the summer and winter samples, were (1.1 x l0 9 , 1.2 x10 7 ), (1.6 x10 9 , 1 x10 8 ), (1.3 x10 7 , .4.6 x10 5 ), (5.1x10 3 and 9.9 x 10 3 ) CFU/g, respectively .Summer samples had significantly higher counts ( p
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Food & Nutrition

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