Lupini
Lupins (or white lupins) are the fruits of an annual herbaceous plant, belonging to the Fabaceae family (Leguminosae), Genus Lupinus, Species albus . The binomial nomenclature of the lupine is Lupinus albus .
The lupine seeds are of considerable size, not only compared to those of cereals, but also as regards the other legumes; the only species that produces seeds of similar size is the broad bean. The lupins are intense yellow, with a discoidal shape and rounded, similar to a lens (just like a giant lentil). The pulp, which is edible ONLY when cooked, is slightly grainy and cartilaginous, covered with a non-digestible and particularly thick fibrous film.
Native to the Far East, the lupine plant brilliantly tolerates the Mediterranean climate; not surprisingly, in almost the entire basin there are more or less extensive cultivations of lupins, although on average they represent a marginal agricultural solution (particularly when compared to the cultivation of cereals and other leguminous crops, such as wheat, wheat) turkish, rice, soy, peas and beans). To be precise, lupine plants, as well as those of other Fabaceae (eg Fave), are able to favor the chemical improvement of the soil and are often exploited in crop rotations.
Lupine flour
Mainly used as feed in the zootechnical field, lupine flour could be well contextualized also in the diet of the human being.
The gastronomic application of lupine flour essentially concerns the completion of wheat flours. Adding a percentage of this product makes it possible: complete the pool of essential amino acids, increase total proteins, increase fiber, decrease total carbohydrates, decrease the glycemic index, increase iron and increase the intake of phytotherapeutic molecules. In summary, by consuming foods composed of 10% lupine flour (a quantity that guarantees the activation of gluten and any leavening anyway), it would be possible to obtain many nutritional advantages.
It has already been shown that lupine flour has some therapeutic properties; the most consolidated are certainly the vermifuge and helminthites. As far as the other characteristics are concerned, to date still under study, the alleged abilities (demonstrated on guinea pigs) of: reducing pathological hyperglycemia, improving pathological cholesterol and improving hypertension stand out. After all, like soy, even lupins are excellent sources of choline (participates in the structure of cell membrane and neurotransmission), of phenols (antioxidants), saponins and phytosterols (cholesterol-lowering molecules) [source: Technological and Nutritional Studies on Sweet Lupine Seeds and its Applicability in Selected Bakery Products ].
Let us remember, however, that lupins are also rich in undesirable substances, such as some alkaloids (wolfo-toxin, lupanine and oscilupanine) and certain anti-nutritional compounds (lecithin and trypsin inhibitors), etc. However, these are thermolabile compounds, which is why they are completely destroyed after cooking. It is therefore necessary to pay attention to eliminate all traces of the aforementioned alkaloids, to avoid that the typically bitter taste remains; in general, this result can be obtained in the whole seed even by means of the soaking in brine. Unfortunately, following the heat treatment, even several useful but thermolabile molecules (such as vitamins) are inexorably lost.
Details concerning the industrial production of lupine flour are not readily available. It is possible that it is produced by boiling the seeds, deamaring them, decorticating them, dehydrating them and finally grinding them. In this way, the lupins acquire edibility and pleasantness due to the inactivation of potentially harmful molecules, also responsible for the strong bitter taste of the raw seed.
As for the nutritional aspect, among the vegetable ones, lupine flour is one of the richest in proteins; peptides have a medium biological value and are useful in association with cereal proteins. The flour also has a strong energy function, as there is no lack of complex carbohydrates (starch). The fibers, as in the other legume flours, are abundant, while the lipids (even if characterized by a good distribution of fatty acids) are not very significant.
As far as the ashes are concerned, lupine flour is rich in them. The most important nutritional minerals are potassium and iron. With regard to vitamins, on the other hand, there is a good concentration of thiamine (see B1).
