Lupinus mutabilis: Composition, Uses, Toxicology, and Debittering.

Area of Science:

• Agricultural Science
• Food Science
• Nutritional Science

Background:

• Lupinus mutabilis presents significant protein (32.0-52.6 g/100 g dry weight) and lipid (13.0-24.6 g/100 g dry weight) content, rivaling soya bean (Glycine max).
• Its fatty acid profile includes Ω3 (1.9-3.0 g/100 g lipid), Ω6 (26.5-39.6 g/100 g lipid), and Ω9 (41.2-56.2 g/100 g lipid).

Purpose of the Study:

• To review the nutritional composition, industrial applications, toxicology, and detoxification of Lupinus mutabilis.
• To evaluate lupins as a functional food ingredient and potential source for protein isolates.

Main Methods:

• Literature review of nutritional composition, functional properties, and toxicological data of Lupinus mutabilis.
• Analysis of various debittering processes for lupins.

Main Results:

• Lupin protein concentrates/isolates exhibit desirable functional properties for industrial use, including high solubility (>90%), water/oil absorption, emulsifying, and foaming capacities.
• Bitter lupins contain toxic alkaloids, with preliminary lethal dose estimates for infants/children (10 mg/kg bw) and adults (25 mg/kg bw).
• Detoxification of bitter lupins is achievable through biological, chemical, or aqueous methods, with processes as short as one hour.

Conclusions:

• Lupins are a valuable source of protein and lipids, suitable for food fortification and as a substitute for milk and soya bean.
• Alkaloids in lupins, while toxic in high doses, may offer therapeutic benefits (hypocholesterolemic, antiarrhythmic, immunosuppressive).
• Effective and rapid debittering methods are crucial for expanding lupin utilization in food and pharmaceutical industries.