vv Journal of Food Science and Nutrition Therapy CC By 009 Citation: Kefale B, Abrha E (2018) Sweet lupine recipe development and nutritional content of recipe at Holeta, Ethiopia. J Food Sci Nutr The 4(1): 009-011. DOI: http://dx.doi.org/10.17352/jfsnt.000014 Life Sciences Group http://dx.doi.org/10.17352/jfsnt.000014 DOI Abstract 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. Research Article Sweet lupine recipe development and nutritional content of recipe at Holeta, Ethiopia Biadge Kefale* and Esayas Abrha Ethiopian Institute of Agricultural Research, Holeta research center, Food science and Nutrition research program, Ethiopia Received: 28 April, 2018 Accepted: 17 August, 2018 Published: 20 August, 2018 *Corresponding author: Biadge Kefale, Ethiopian Institute of Agricultural Research, Holeta research center, Food science and Nutrition research program, Ethiopia, Email Id: Keywords: Recipe; Sweet lupine; Sensory acceptability https://www.peertechz.com Introduction Legumes plants are important in human protein nutrition. Sweet lupine is one of the legumes plant. The protein content of the sweet lupine close to 35 %. The protein content increase or decrease by different processing methods. The protein quality of a food can be predicted based on its amino acid composition and protein digestibility [1]. It is important to consider not only the total amount of protein but also the amino acid composition. Sweet lupine has low sulphur amino acid content [2]. The oil content of lupin is much lower than that of soya. Lupinus albus has approximately 11 % lipids while other species have less than 6 %, however L. Mutabilis may have up to 20 %. This is similar to soya and is 2-3 times the oil content of other legumes [1]. The main advantages of lupine use relative to other legumes used in human nutrition relate to their high protein content; although deficient in sulphur amino acids lupin protein is complementary to cereal proteins thus the mix will be of higher biological value [3]. Lupins have twice as much protein as beans, chick peas, lentils and other legumes. Sweet lupin seeds can be consumed directly after cooking or deep frying in a variety ways [4]. Dieticians and medical scientists in Europe and Australia are researching the health benefits of Australian sweet lupine, which has a low glyceamic index and could potentially play a role in combating obesity and its associated health problems of diabetes and heart disease. Other possible health benefits of eating the lupin include a more balanced blood glucose level, a lowering of cholesterol and improved bowel health. found that eating white bread enriched with the kernel flour of Australian sweet lupine significantly reduced blood glucose and insulin responses compared to those eating plain white bread [5].Sweet lupin flour (33%) blended with oat (25%) and wheat flour (16%) with minimal amounts of whey milk protein (5%) and sucrose (22%) has been used during the nutritional recovery of malnourished infants [6]. Therefore in addition to the recipe developed and nutrient analysis common Ethiopian food shero, cooked food (Nefro) and Roasted food (Kolo) Additional research efforts have been directed at testing the incorporation of sweet lupine flour to commonly consumed foods, such as bread, crackers or pasta. Materials and Methods The sweet lupine, sample was collected from highland pulse breeding Holeta Agricultural Research Center. The recipes were prepared according to the Ethiopian traditional food recipe development procedure. Sample preparation: Sweet lupine sample were graded, sorted and cleaned manually. Sweet lupine flour preparation: the sweet lupine was soaked overnight. After soaking the sample were dried in sunlight and the sweet lupine were crashed into single cotyledons. Cooked Food (Nefro): The sweet lupine samples were socked for overnight at room temperature with 200g sample socked with one liter of water. The socked samples were cooked by adding enough water using heat until it will become ready to eat.