Use of Australian Sweet Lupin in Foods

Australian sweet lupin improves the nutritional value, health benefits and consumer acceptance of a variety of foods. In addition, being low cost, food manufacturers will also benefit from using lupin as a protein and fibre substitute.

Potential food applications for Australian sweet lupin include:

• Vegetarian food products – ie Dal,
• Fermented foods such as tempe and miso
• Snacks and ready to eat meals such us muesli bars
• High dietary fibre foods, including weight reduction diets such as extruded breakfast cereals
• Baked foods such as breads, cakes, muffins, biscuits and donuts
• Noodle and pasta products
• Milk type beverages, yoghurts probiotics and tofu
• Sprouts

• TEMPE

  Traditional fermented foods: Australian sweet lupin is an excellent substrate for fermentations, which are used to make foods such as tempe, miso and traditional soy sauces.

  Tempe: A perfect meat substitute

  Australian sweet lupin is a better substrate than soybean for fermentation, because more proteins and complex carbohydrates are broken down into simpler and more digestible organic structures. Lupin tempe is equal to if not better in nutritional terms compared with soy tempe…Read more

  Coorey, R., 1996. An evaluation of the pilot scale production and shelf-life of lupintempe. MSc Thesis, CurtinUniversityofTechnology,Perth,Australia.

  Kidby, D., J.R. McComb, R.L. Snowden, P.Garcia and J.S. Gladstones, 1977. Tempeproduction from Lupinus angustifolius L.. Symposium on indigenous fermented foods,Bangkok,Thailand, November 1977, UNEP/UNESCO/ICRO

  Hung, T.V., M. Papolais, V. Nithianandan, H.H. Jiang, K. Versteeg, 1990. Utilisation of lupin seeds for human consumption. ‘Food Pacific’ Convention, Gold Coast, May 1990, pp. 13-15. Australian InstituteofFood Science andTechnology,Australia.

  Jayasena, V. and K. Quail, 2004. Lupin: a legume with a future. Food and BeverageAsia, December 2004: pp 16-21.

 

• MISO

  In one study, a Japanese expert panel found miso made from Australian sweet lupin more acceptable than soy miso for colour and overall appearance and as acceptable for flavour and texture.

  Coffey, R.S., 1989. Lupins as an energy-rich protein source for feed and food. In: T.H. Applewhite (Ed.). Proceedings of the World Congress on Vegetable Protein Utilisation in Human Foods and Animal Feedstuffs. American Oil Chemists’ Society,Champaign,Illinois. pp. 410-414.

  Cunha, A.C. and M.L. Beira da Costa, 1990. Lupinus luteus as a potential raw material for miso production. In: D. von Baer (Ed.) Proceedings 6th International Lupin Conference, Temuco-Pucon, November 1990, pp32. Associacion Chilena del Lupino,Temuco.

• QUICK COOK LUPIN

  no soaking & cooks in under 10 minutes

  Quick Cook Lupin is a prototype ingredient product based on lupin kernel. It has imporved textural, flavour and cooking characteristics making it suitable as a replacement for traditional pulses in a range of international cuisine and prepared food products. Unlike other pulse ingredients, Quick Cook Lupin needs no soaking and cooks in under 10 minutes.

• DAL

  Delicious and Nutritions when you want a “curry in a hurry!!” Read More

• SUNLIT MUESLI BARS

  Delicious and Nutritions when you want a “snack on the run!!” Read more

• SAUCES

  Australian sweet lupin could be used to make sauces similar in flavour and texture to the traditional soy sauces of Japan and China. Australian sweet lupin has been found to be a better substrate than soya beans to make Korean paste and sauce.

  Lee, Y.P., T. Mori, S. Sipsas, A. Barden, I. Puddey, V. Burke, R. Hall, J. Hodgson, 2006. Lupin-enriched bread increases satiety and reduces energy intake acutely. American J Clinical Nutrition 84: pp 975-980.

  Hung, T.V., M. Papolais, V. Nithianandan, H.H. Jiang, K. Versteeg, 1990. Utilisation of lupin seeds for human consumption. ‘Food Pacific’ Convention, Gold Coast, May 1990, pp. 13-15. AustralianInstituteofFoodScience andTechnology,Australia.

  Worm, M.A. and M.L. Beirao de Costa, 1990. Lupin as a raw material for shoyu production. In: D. von Baer (Ed.) Proceedings 6th International Lupin Conference, Temuco-Pucon, November 1990, 60-67. Associacion Chilena del Lupino,Temuco.

• LUPIN KERNEL FLOUR

  Lupin kernel flour (LKF) has a golden yellow colour, a slightly nutty flavour and a slightly oily feel. It is generally coarser than wheat flour, even when ground to pass through a 150 µm screen. LKF has a high water holding capacity, and oil holding capacity, and good emulsification properties (Leterme and Fenart, 1997).

  Lupin proteins lack the structural strength of wheat gluten and therefore the inclusion of as little as 10 % LKF in wheat-based breads results in a lower loaf volume. This is however offset by higher water absorption, a longer shelf life, a more balanced amino acid profile, and the technical advantage of better dough mixing (Petterson, 1998, Knauf et al., 2005). In terms of commercial reality LKF has been successfully included in pizza bases, biscuit and cake flours and the traditional breads of many countries particularly in Europe. It is estimated that 500,000 tonnes of food consumed in Europe contain lupin (Fletcher, 2006). Read more on Lupin kernel flour…

• LUPIN CHAPATTI

  Lupin flour can substitute up to 50% of the Atta flour when making chappati creating a “complete super food” delivering on taste, nutrtion and good health. Read more on Lupin Chapatti..

  The hulls can be milled/ground into coarse bran suitable for use as (crude or bulk) fibre enrichment of bread, which currently occurs inAustralia and inEurope. Notably, most fibre enrichmentingredients are based on wheat fibre, and there are very few gluten-free options available for the ‘coeliac market’. Lupin hull fibre can fulfil this ‘niche’ market. Read more…

  Evans, A.J., 1994. The carbohydrates of lupins, composition and uses. pp 110-114. IN: M. Dracup and J. Palta (Eds). Proceedings of the First Australian Lupin Technical Symposium. Western Australian Department of Agriculture,South Perth.