g-tocopherol, a natural anti-oxidant, has a concentration of 2,2 mg/kg in lupin which is significant higher than soybean meal. Lupin is a natural emulsifier. The lupin plant is a natural binder of N (like all other legumes) and better resistant against fungi and herbi than pea and soya. Lupin can grow on poor soil and under extreme circumstances. Anti-nutritional Factors Unlike other legumes lupin doesn’t need to be cooked before consumption because it’s so low in anti-nutritional factors (specially the proteinaceous factors) in comparison with soya and pea. Anti-nutritional factors in lupin species. Botanical name L. albus Total alkaloids mg/kg <100 Oligosaccharides % Saponins mg/kg Condensed tannins Lectins nd Trypsin inhibitors mg/kg Phytate % 200 6,7 nd 0,01 nd 0,13 0,79 0,14 0,58 L. angustifolius Soya nd 5,2 573 <0,01 nd 17,9 1,59 Lupin is low in phytate which is binding for example calcium and zinc. This causes lower bioavailability of these kind of minerals. Trypsin inhibitors which reduce the protein digestibility are also low in lupin as well as lectins (gatric irritants which can cause agglutination of red blood cells). Fermentation of lupin can even lower the phytate content and the concentration of oligosaccharides. Tannins give an adstringent taste and can make proteins (enzymes) precipitate. A neglectible amount is found in lupin and then mainly in the hull which is taken off during production. Saponins can cause lyse of red blood cells and have a bitter taste. Saponins can also have positive effects on lowering blood cholesterol levels and can protect against coronary heart diseases. Alkaloids concentration in L.angustifolius is 200 mg/kg but these alkaloids in angustifolius have low toxicity. 5,7 19000 - 33 Pagina 38
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