lupins a new super food! - coorowseeds.com.au – a new... · lupins – a new super food! dr....
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Lupins – A New Super Food!
Dr. Shyamala Vishnumohan & Mr. Brian Pover
(Food Science Project Officer) (Managing
Director)
Coorow Seeds, Western Australia
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What are Super Foods?
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Evolution of obesity
Why do we need Super Foods?
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Source: OECD
Prevalence of heart disease and
diabetes is increasing steadily
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Low dietary fibre
High Sugar
High fat
Excess energy
consumption
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Why Lupins?
high protein (40%)
high dietary fibre (30%)
low fat (6%)
Negligible starch (2%)
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Lupin is not a new legume
Alkaloids removed by
soaking & boiling in brine
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20th Century Plant breeding
‘Sweet’ Lupin (alkaloids < 0.02%)
(wild, bitter lupins = 2 - 4%
alkaloids)
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• Australian Food Standards Code A12 (FSANZ)
• UK, European Union
• Japanese Ministry of Health, Labour & Welfare
(for Shoyu in 2001)
In preparation
• GRAS (United States)
• KFDA approval (Korea)
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Nutritional value
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Comparative grain content of
lupin
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Soybean vs Lupin
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Amino acid profile of lupin protein is similar to that of
soybean
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Vitamin E = 2.3-4.6 mg/kg of oil
Lupin Soybeans
6% 20%
Low fat content
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High Non Starch
Polysaccharide/ fibre content
Lupin Soybeans
30% 12%
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Low Anti-nutritional factors
Lupin Soybeans
Trypsin inhibitor
(mg/g)
0.14 17.9
Saponins
(mg/kg)
573 19000
Phytates (%) 0.58 1.59
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Lupin is an attractive GM
alternative to Soybeans
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Lupin Processing
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Kernels Lupin flour
Products of lupin processing
Hull
Whole grains
Dehulling
Milling
• Animal Feed • Asian bean Sprouts
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Lupin flour
Applications
Health benefits
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Lupin made headlines in Australia
http://www.bodhi.com.au/media.html
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.
Lupin flour health benefits
Keeping you feeling full longer ( High Satiety
value)
Low GI
Improving blood cholesterols
Lowering blood pressure
Pre-biotics for Improve bowel health
Very high source of fibre
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Additional Benefits
Water Holding Capacity
Increases yield
Positive impact on Shelf life
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Lupin based biscuits (20% lupin
flour)
50% less sugar
5 times more fibre
double protein
1/3 less fat
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Lupin crisp developed by Curtin
Researchers (70% lupin flour)
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Innovation Display – Curtin
Open Day
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Lupin Based Pasta
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Yellow Alkaline Noodle
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Lupin flour is a natural colour improver
carotenoids beta carotene (2mg/kg) lutein (15mg/kg) zeaxanthine (5mg/kg)
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Possibilities are endless!
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Novel weight loss product
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Lupin flour
Fibre 77% Protein 14% Fat 4%
Fibre
isolates Protein
isolates
Protein 91 % Fat 5 %
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Applications of
Hull
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High fibre Tiger loaf
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Applications of
Kernels
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Lupin Tofu (Indonesia)
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Lupin Tempeh
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Lupin Sauces and Soups
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Lupin Milk and yoghurt
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Allergy
A small percentage of the population
may have an allergic response to lupin
protein.
People with peanut allergies may
have similar reactions to lupin flour.
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Coorow Seeds – Where are we?
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Coorow Seeds Operations
Cleaning and milling
Storage
Packing
Export
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Acknowledgement
Dongeun ingredients
Ms.Barbara, Coorow Seeds
DAFWA
School of Public Health,
Curtin University
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To Learn More….. Research Studies •Hall et al. 2001 Assessing the nutritional benefits of Australian Sweet Lupin in human foods •Spisas, S. 2008 Lupin Products –Concept and Reality •Hodgson et al. 2010 Effects of increasing dietary protein and fibre intake with lupin on body weight and composition and blood lipids in overweight men and women. •Lee et al. 2006 Lupin enriched bread increases satiety and reduces energy intake acutely •Lee et al. 2009 Effects of lupin kernel flour –enriched bread on blood pressure: a controlled intervention study
Media releases •Aug 8, 2007 –WA Centre‟s lupin bread could aid diabesity fight •Nov 15, 2006 –The bread which reduces energy intake and boosts satiety •Sep 22, 2008 –Lupins deliver tasty and healthy benefits for the overweight •Dec 2008 –Could lupins be the new global „super food‟? •July 2008 –Healthy junk food? –Curtin researcher is developing the humble lupin grain into a range of food products with all the attributes of junk food minus the health risks •Jun 2010 –Tempe market a boost for WA lupin industry
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Thank You!