02067naa a2200217 a 450000100080000000500110000800800410001902400520006010000220011224501540013426000090028852013310029765000140162865300260164265300230166870000220169170000290171370000190174270000260176177300620178721540622024-06-14       2023    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1007/s11130-023-01050-02DOI1 aCHAMONE, M. E. R.  aChemical characterization of white Lupin (Lupinus albus) flour treated by extrusion cooking and aqueous debittering processes.h[electronic resource]  c2023  aLupin is a very nutritious legume with high levels of protein and fiber, but it also contains quinolizidine alkaloids which, depending on the species, can accumulate to toxic levels. The objective of this work was to evaluate the white lupin chemical composition, due to the effects of different processes (aqueous debittering, extrusion cooking, and reactive extrusion), aiming at reducing total alkaloids, preserving fibers, and increasing in vitro protein digestibility. Regarding raw material, the aqueous process reduced significantly total alkaloids (?93.87%), increased dietary fiber (+22.03%), and increased protein digestibility (+6.73%), whereas the extrusion processes were inefficient to reduce alkaloids (&lt ?3.70%) and reduced the dietary fiber content, the reduction being more severe during reactive extrusion (?75.36%). Protein digestibility was improved by extrusion cooking (+3.07%), while the reactive extrusion reduced digestibility (?12.50%). Electrophoresis and quantification of soluble proteins and aromatic amino acids confirmed the high digestibility index, staying only the ?-conglutin fraction in the digested sampes evaluated by SDS-PAGE. The aqueous process proved to be the best option, as it reduces the alkaloid content to safe levels and improves the protein digestion of white lupin flour.  aExtrusion  aProtein digestibility  aReactive extrusion1 aASCHERI, J. L. R.1 aVARGAS-SOLÓRZANO, J. W.1 aSTEPHAN, M. P.1 aCARVALHO, C. W. P. de  tPlant Foods for Human Nutrition, V. 78, p. 292-298, 2023.