Impact of pre-treatments and processing methods on the nutritional, techno-functional, and bioactive properties of lupine (Lupinus albus) flour.

Abstract

This study evaluated maceration as a pre-treatment combined with various processing methods-immersion (C), pressure cooking (Pr), microwave heating (Mw), and germination (G)-on lupine flour. C2 (maceration + immersion) reduced tannin content by 3-fold and increased damaged starch, enhancing water absorption capacity and swelling power. Mw2 (microwave after maceration) showed high protein content and a favorable bioactive profile, comparable to germinated (G) flour. In contrast, Pr2 (pressure cooking after maceration) led to a ∼ 40 % reduction in nutritional and bioactive compounds but improved techno-functional properties such as emulsification and water retention. Maceration also helped reduce total processing time. Mw2 emerged as a promising alternative to germination for enhancing nutritional value, while Pr2 was effective in improving technological functionality. These findings offer valuable insights for the development of functional legume flours and their application as food ingredients.