Chernet Assefa, Baye Belay
The study was conducted at Wolmera district, western Oromia region, Ethiopia. A total of 12 women farmers were selected purposively to implement the activity. Sweet lupin demonstration was conducted to evaluate and crate awareness on sweet lupun technologies, food recipes and to analyze the macro and micronutrient composition of the varieties. The mean grain yield result of this variety was 2300 kg ha-1 with a minimum of 1900 and a maximum of 2800 kg ha-1, respectively. Sensory evaluation test was made on sweet lupin recipes made in combination with wheat flour, field pea flour and alone using hedonic scaling method. A total of 112 participants out of which 62 were male and 50 were female were involved to taste the food recipe made from sweet lupin. The result of sensory evaluation indicated that the incorporation of 25% of sweet lupin flour (SLF) to the biscuit is more accepted by the panelists than 50% SLF substitution to the biscuit. The acceptability of bread containing 25% SLF was excellent. For Pulse stew 50% SL substitution level for 50% FP flour and 100% SLF alone has no any difference in acceptance among the panelists. The result also revealed that a very good acceptability of 100% SL Roasted and Boiled can also be prepared from sweet lupin. The lab analysis result of macro- and micronutrient composition content of sweet lupin grain as compared to field pea grain showed that mean protein and fat contents of sweet lupin were 31.6% and 8.3%, respectively, while the grain protein and fat contents field pea were 22.32% and 3.6% respectively. Sweet lupin grain has also the highest mineral contents of zinc, iron and calcium whereas, but field pea has higher contents of potassium and sodium. The demonstration of new varieties of sweet lupin with low alkaloid and high protein content has resulted in a renewed interest in utilization of lupin as source of protein for human and livestock nutrition
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