Lupin Beyond Nutrition

The lupin grain is uniquely high in protein (30%-40%) and dietary fibre (30%) low in fat (6%) and contains minimal starch and therefore one of the lowest in GI. In nutritional terms lupin seed is an attractive ‘GM free’ alternative to soybeans.

This interesting grain is subject to considerable international research.  The protein and fibre components have excellent functional properties in food laboratory studies.  Lupin ingredients have been included in a range of highly palatable bread and baked goods, meat products and beverages. 

However the most exciting story to emerge is lupin’s amazing attributes in terms of health and in particular obesity and the metabolic syndrome which includes a cluster of factors such as, overweight, high blood pressure, insulin resistance and elevated blood cholesterol.

Lupin enriched foods deliver on:

• Keep you feeling full longer
  Subjects reported a significant decrease in hunger after a breakfast including lupin and consumed 400 calories less at the subsequent lunch.
• Controlling blood sugar levels
  Lupin flour inclusion into white bread significantly reduced the blood glucose response and the insulin response.
• Improving blood cholesterols
  Lupin fibre acts as a soluble fibre and drops total cholesterol without affecting the HDL cholesterol.
  Lupin proteins have also been shown to beneficially modify serum lipid profiles by stimulating liver cells to take up and degrade LDL cholesterol.
• Lowering blood pressure
  Lupins are one of the best natural sources of the amino acid – arginine, which is thought to improve blood vessel performance.  Recent studies indicated that including lupin in the diet assists with hypertension.
• Pre-biotics for Improve bowel health
  Lupin foods reduce transit time, lower the colon pH and act as a ‘pre-biotic’.
• Very High source of fibre
• Gluten free