White lupin (Lupinus albus L.) - nutritional and health values in human nutrition - a review

Abstract

White lupin seeds have been used in human nutrition and treatment for several thousand years. Nowadays the use of white lupin seeds is limited by a small scale of their production. However, in the last 20 years quite new properties of white lupin have been discovered for the application in the production of different kinds of functional food. Unique traits of protein, fatty acids with a desirable ratio of omega-6 to omega-3 acids, and fibre as well as other specific components, for example oligosaccharides and antioxidants or non-starch carbohydrates, make white lupin an excellent component in many healthy diets. The effects of white lupin components concern the physiological condition of the human body, including diabetes, hypertension, obesity, cardiovascular diseases, lipid concentration, glycaemia, appetite, insulin resistance, and colorectal cancer. Seeds are used among others for the production of gluten-free flour, bacterial and fungal fermented products, noodle and pasta products, as substitutes of meat, egg protein and sausages, also are cooked, roasted and ground and mixed with cereal flour in the production of bread, crisps and pasta, crisps and dietary dishes.

Selection of Specific Nanobodies against Lupine Allergen Lup an 1 for Immunoassay Development

“…Lupine belongs to the Leguminosae family in taxonomy together with other legumes including peanut, soybean and pea [1]. White lupine (Lupinus albus) is the most widely applied species having a protein content accounting for more than one-third of its dry weight, and it regularly serves as the common substitute of milk and soybean to increase nutritional value and flavor in gluten-free foods.…”

Mediterranean White Lupin Landraces as a Valuable Genetic Reserve for Breeding

“…White lupin (Lupinus albus L.) is considered one of the most important domesticated lupin species, when regarding the nutritional value of seeds [1]. Characterized by its protein-rich composition (up to 44% of the total dry mass), a high-quality fatty-acids' profile, and a plethora of health-promoting bioactive molecules, white lupin denotes a nutritional treasure worthy to be harnessed [2,3]. However, antinutritional compounds like quinolizidine alkaloids (QA) present in high contents in wild white lupin populations and bitter cultivars, reduce its nutritional value and prevent the use of unprocessed seeds for human and animal consumption.…”

Effect of the interrow width and plant density on the yielding of white lupin

“…White lupin seeds have been used in human nutrition and treatment for thousands of years. Over the last 20 years there have been discovered new white lupin properties used in the production of various kinds of functional foods (Prusiński 2017), including those with a lowered glycemic index (Yaver and Bilgiçli 2021). However, in the EU there is observed a decrease in legumes acreage and the favourable aftereffects of their cultivation are not considered, especially an increasing biodiversity, reducing the emissions to 50% N 2 O or a favourable impact on soil and the economic benefits (Zander et al 2016).…”