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

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  • Janusz Prusinski

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.

Suggested Citation

  • Janusz Prusinski, 2017. "White lupin (Lupinus albus L.) - nutritional and health values in human nutrition - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(2), pages 95-105.
    • Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:2:id:114-2016-cjfs
    DOI: 10.17221/114/2016-CJFS
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    References listed on IDEAS

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    1. R. Dostálová & J. Horáček & I. Hasalová & R. Trojan, 2009. "Study of Resistant Starch (RS) Content in Peas during Maturation," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 120-124.
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    Cited by:

    1. Jana Štefániková & Veronika Valková & Veronika Nagyová & Matej Hynšt & Michal Miškeje & Petra Borotová & Vladimír Vietoris & Július Árvay & Tatiana Bojňanská, 2020. "The influence of lupine flour on selected parameters of novel bakery products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 38(6), pages 367-374.
    2. M. Jerabek & P. Suchy & E. Strakova & L. Kudelkova & V. Simek & P. Jakesova & M. Machacek & D. Zapletal, 2018. "Selected blood biochemical indicators of Cherry Valley ducks undergoing fattening in relation to their diet and sex," Veterinární medicína, Czech Academy of Agricultural Sciences, vol. 63(9), pages 420-432.
    3. Heinz, Malve & Galetti, Valeria & Holzkämper, Annelie, 2024. "How to find alternative crops for climate-resilient regional food production," Agricultural Systems, Elsevier, vol. 213(C).

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