Sweet Lupine Recipe Development and Nutritional Content of Recipe at Holeta, Ethiopia

Abstract

Legumes plants are important source of protein. sweet lupine is one of the legumes plant 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 analysis methods. The nutritional content of the recipe  Shero have higher protein content(34.6%) compared to the others. Zinc(12mg/100g) and iron(21mg/100g) were higher for Nefro recipe content were as potassium and sodium were higher for shero. The sensory acceptability and nutritional content of the recipe were higher especially for shero recipe that play combating protein and micronutrient nutrition malnutrition.

Keywords: Recipe, sweet lupine and sensory acceptability