The development and acceptability of lupine (Lupinus mutabilis) products

Abstract

To ensure the cultivation of the lupine and improve the nutritional state of the Andean population, products have been developed which are enriched with lupine. The high content of bitter alkaloids in the seed of theLupinus mutabilis may be considerably reduced by washing with water (traditional method, ‘Cuzco method’). Drying the grains makes it possible to store them. The lupine with a moisture content of 4 to 8%, can be milled; the flour obtained is slightly yellowish and suitable for panification, where 10 to 40% of the wheat flour may be substituted by lupin. The Protein Efficiency Ratio (PER) of bread was found to be 28% (casein 100%) and was much higher after the enrichment with 10% lupine flour (76%). Lupine based dishes have been well accepted according to a test of acceptability performed with children from 8 to 15 years of age over a three year period.