Lupin nutritional value

Zduhczyk et ol. (1996) studied the nutritive value of low-alkaloid varieties of white lupin and found that the lysine contents were relatively low (4.70-5.25g/16g N), with methionine as the limiting AA. Roth-Maier and Paulicks (2004) studied the digestibility and energy contents of the seeds of sweet blue lupins (L. angustifolius) and found digestibility coefficients of 0.43-0.5 for organic matter, 0.36-0.43 for protein, 0.69-0.83 for fat, 0.46-0.58 for NFE and an ME concentration of 7.54-8.22 MJ. 

The nutritional value of lupin is similar to that of soybean (Yanez et al., 1979). It contains essential amino acids (lysin, leucin, threonin) (Kanny et al., 2000), although the content of methionine is low and supplementation can increase the protein efficiency ratio (Yanez et al., 1983 Catricheo et al., 1989) (Table 22.2). 

Ballester D, Zacarias I, Garcia E, Yanez E (1984). Baking studies and nutritional value of bread supplemented with full-fat sweet lupine flour (L. albus cv. Multolupa). J. Food Set, 49 14-16. 

Ivanovic D, Ballester D, Yanez E (1983). [Formulation and nutritive value of 2 milk substitutes based on sweet lupine (Lupinus albus, var. multolupa).] Arch. Latinoam. Nutr., 33 620-632. 

Yanez E, Gattas V, Ballester D (1979). [Nutritive value of lupine and its potential as human... 

Fermentation causes a general improvement in the nutritional value of legume seeds and may result in the breakdown of some of the antinutritional endogenous compounds. For example, Rhizopus oligosporus, used for fermentation step during the production of tempeh, decreases QAs content from seeds of L. campestris and L. mutabilis at levels of 95 % and 91 %, respectively [60]. In conclusion, the fermentation method could be a good alternative for debittering of lupines seed since it is faster, less expensive, and without environmental contamination. 

Ballester D, Yanez E, Garcia R, Erazo S, Lopez F, Haardt E, Cornejo S, Lopez A, Pikniak J, Chichester CO (1980) Chemical composition, nutritive value, and toxicological evaluation of two species of sweet lupine (Lupinus albus and L. luteus). J Agric Food Chem 28 402 05... 

Ruiz, M.A. and Sotelo, A. (2001) Chemical composition, nutritive value, and toxicology evaluation of Mexican wild lupins. /. Agric. Food Chem., 49, 5336-5339. 

Froidmont, E., M. Bonnet, R. Oger, V. Decruyenaere, J.M. Romnee, Y. Beckers and N. Bartiaux-Thill, 2008. Influence of the grinding level and extrusion on the nutritional value of lupin seed Lupinus albus) for cattle in the context of the Dutch protein evaluation system. Anim. Feed Sci. Technol. 142, 59-73. 

Moss, A.R., D.l. Givens, H.F. Grundy and K.P.A. Wheeler, 1997. The nutritive value for ruminants of lupin seeds from determinate plants and their replacement of soya bean meal in diets for young growing cattle. Anim. Feed Sci. Technol. 68, 11-23. 

Remond, D., M.P Le Guen and C. Poncet, 2003. Degradation in the rumen and nutritional value of lupin (Lupinus albus L.) seed proteins effect of extrusion. Anim. Feed Sci. Technol. 105, 55-70. 

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