Bijlage 3: Lupin: the Facts Author: Ir. M.C.J. van de Noort (Msc.) Lupin has been used as a food and feedstuff for many centuries. Hereby all the nutritional facts which might be interesting and important. The four main species of lupin. • L. albus • L. angustifolius • L. luteus • L. mutabilis The raw material of the lupin protein concentrate (Con-Pro (lu)) is hulled Lupinus Angustifolius. Lupin is a food source with a history, it has no significant evidence of any untowards effects on humans so may be ‘generally recognized as safe, GRAS’. Lupin is no novel food in the sense of the novel food regulation (97/288/EWG). Lupin is product safety approved by the British Advisory Committee on Novel Foods & Processes (ACNFP) Protein L. Angustifolius contains around 32% of protein. In all lupin variaties (and other legumes) the amino acids lysine and methionine are limiting. Comparing lupin protein with soya protein; Lupin protein: Better solubility Better whippability Comparable emulsification Less heat stability Essential amino acid profiles of lupin grown in Australia (g/kg N) Amino acid Histidine Isoleucine Leucine Lysine Methionine Phenylalanine Threonine Tryptophan L. albus 1,72 3,72 6,06 4,20 0,65 3,27 3,13 0,97 ** L. angustifolius FAO/WHO 2,41 3,97 6,61 4,66 0,72 3,65 3,36 1,06 1,9 2,8 6,6 5,8 ** 3,4 1,1 29 Pagina 34
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