Academic Research Journal of Agricultural Science and Research
 

Academic Research Journal of Agricultural Science and Research 

Vol. 6(7), pp. 392-395. September, 2018.

ISSN: 2360-7874 

 DOI: 10.14662/ARJASRD2018.030

Full Length Research

Sweet lupine Recipe and Nutritional content of recipe at Holeta, Ethiopia

¹Biadge Kefale and ²Esayas Abrha

^1,2 Ethiopian Institute of Agricultural Research, Holeta research center, Food science and Nutrition research program.

Email:  biadgekefale@yahoo.com

Accepted 24 August 2018

Legumes plants are important source of protein. Sweet lupine is one of the legumes plant which is protein and mineral source. In this study sweet lupine were prepared in different common Ethiopian food preparation methods in the form of cooked food (Nefro), Roasted food (Kolo) and Shero. The nutritional content of the recipe and grain sample were analyzed using official methods. The nutritional content of the recipe Shero have higher protein content (34.6%) than cooked food (Nefro 30.22 %) and Roasted food (Kolo 30.12%). Zinc content (12mg/100g) and iron (21mg/100g) content were higher for Nefro recipe were as potassium and sodium were higher for shero. The result of sensory acceptability and nutritional content of shero recipe were higher which indicates by eating shero in the daily meal protein and micronutrient (Fe &Zn malnutrition problems of the society can be eliminated.

Key words: Recipe, sweet lupine and sensory acceptability

How to cite this article (APA Style): Biadge, K., Esayas, A. (2018). Sweet lupine Recipe and Nutritional content of recipe at Holeta, Ethiopia. Acad. Res. J. Agri. Sci. Res. 6(7): 392-395