n this research sweet lupine seeds flour (Lupinus albus L.) was used as a meat replacer and a binder agent in luncheon like products. The effect of replacing meat by lupine seed flour at different levels (30%, 60% and 100%) on the chemical, physical, sensory properties and microbiological analysis of luncheon like products was evaluated during storage at 3 ºC for 4 months. The results showed that the lupine flour was rich in crude protein, crude fibers and is a good source of lysine and aromatic amino acids (phenylalanine and tyrosine). The results showed that sweet lupine flour is characterized by good function properties that makes it useful in meat products. Luncheon like products formulated with different replacement levels of sweet lupine flour had lower moisture, crude fat and higher protein and fiber contents than control sample. The total volatile nitrogen (TVN) and thiobarbituric acid (TBA) of luncheon like products were decreased by increasing the replacement levels of sweet lupine flour. However, pH value and water holding capacity (WHC) had an opposite trend. The incorporation of sweet lupine flour into luncheon like products resulted in enhancing the microbiological quality. Sensory evaluation results showed that lupine substitution up to 60% had no effect on texture, flavor and overall acceptability and enhanced shelf life. Moreover, the manufacture costs of luncheon like products were significantly reduced by lupine flour levels increment. Luncheon rolls prepared by 30, 60 and 100 % lupine flour save 20.99, 42.85 and 70.84 % of production costs, respectively. Consequently, it could be recommended that sweet lupine flour is a novel legume food that could be used for manufacturing new meat like products with a high nutritional value and cheap in price without significant changes in quality and acceptability as well as increasing the shelf life during storage period.