THE CHEMICAL COMPOSITION OF THE LUPINE AND ITS NUTRITIONAL ROLE IN THE REDUCTION OF THE GLYCAEMIC INDEX
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Abstract
and the effect of this on the reduction of the Glycemic index in volunteer .
Results showed that the lupine content of protein, fat, fiber, carbohydrates and
moisture were 36.4, 9.56, 22.34, 20.44 and 9.12% respectively. As for the lupine
content of the active compounds the percentage of phenolic compounds in the
water and alcohol extract of the soaked seeds was 0.77 and 0.923 mg / ml
respectively, while the non-soaked seeds had a content of 0.892, 1.024 mg / ml,
respectively. The content of the flavonoid compounds in the water and alcohol
extract of the soaked seeds was 0.0342 and 0.066 mg / ml respectively, and the un
non-soaked seeds were 0.0314 and 0.054 mg / ml, respectively. 0.0527and 0.0804
mg / ml. As for the content of the pyruanthocyanins in non-soaked and soaked
lupine seeds, it was 0.38, 0.52 mg / ml, respectively. As for the content of the
lupine seeds of vitamins B1, B6, C and Folic acid it was 12.93, 13.77, 38.62 and
240.90 PPM, respectively. The value of the Glycemic index GI index was 21 for
the volunteer after feeding on lupine compared to the consumption of the
glucose .
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Copyright (c) 2018 Baidaa Hafez Mohammed, Iman Hamid Al-Anbari (Author)
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