lupin protein extraction process assisted with ultrasound and the evaluation of the nutritional
and functional properties of the protein fraction. Proximal characterization, concentration of
anti-nutritional compounds, amino acid profile and protein solubility profile of flours from
three lupin species were (L. albus, L. angustifolius and L. mutabilis) assessed. The result
showed a significant difference (p< 0.05) in protein concentration, fat, total alkaloids and …