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Chemical composition of dehulled seeds of selected lupin cultivars in comparison to pea and soya bean

: Bähr, Melanie; Fechner, Anita; Hasenkopf, Katrin; Mittermaier, Stephanie; Jahreis, Gerhard


LWT - food science and technology 59 (2014), No.1, pp.587-590
ISSN: 0023-6438
Journal Article
Fraunhofer IVV ()

With the objective of promoting the cultivation, usage, and consumption of lupin, in the present study, the chemical and fibre composition of dehulled seeds of seven cultivars of different lupin species (Lupinus angustifolius, Lupinus albus and Lupinus luteus) was determined in comparison to pea (Pisum sativum) and soya bean (Glycine max).The mean protein content of lupin was significantly higher compared to pea (P<0.001) and similar to soya bean, whereas the proportion of calculated carbohydrates was lowest for lupin (P<0.001). The content of total dietary fibre and of calculated soluble fibre was higher for lupin compared to pea (P0.003) and soya bean (P0.013). In contrast to the existing literature, the soluble fibre content of lupin contributed about 75% of the total dietary fibre. In conclusion, dehulled lupin seeds can be considered as a valuable source of plant protein and dietary fibre, while simultaneously being low in carbohydrates. Therefore, lupin should be exploited more efficiently within human and also animal nutrition. In further studies, the impact of dehulling lupin seeds and of using different methodologies in fibre analyses on the results of chemical composition should be elucidated.