Food & Nutrition

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