SSF improved lupin and soya bean protein digestibility. BLIS-producing LAB in lupin and soya bean medium produced a mixture of D- and L-lactic acid with a major excess of the latter isomer. Most toxic histamine and tyramine in fermented lupin and soya bean were found at levels lower those causing adverse health effects. Selection of biogenic amines non-producing bacteria is essential in the food industry to avoid the risk of amine formation.

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The aim of the current study was to evaluate the chemical composition, nutritional value, fatty acid composition, macro-(Na, Mg, K, Ca) and microelements, including essential (Cr, Mn, Co, Ni, Fe, Zn, Se and Cu) and nonessential (Al, As, Sr, Cd, Pb and Ag) elements, in the seeds of the yellow lupine (Lupinus luteus L.) variety 'Vilčiai', the narrow-leaved lupine (L. angustifolius L.) variety 'Vilniai' and the six new hybrid lines (Nos. 1700, 1701, 1703, 1072, 1734 and 1800) bred from the narrow-leaved lupine (L. angustifolius) in Lithuania. Gas chromatography with a flame ionization detector showed that oleic and linoleic unsaturated fatty acids were the dominant fatty acids in lupine seeds, which accounted for on average 33.2% and 38.4% of the total fatty acids, respectively. The highest protein content, measured by the Kjeldahl method, was detected in the 'Vilčiai' lupine seeds (40.8%) and for the tested hybrid lines it was by 20.1-25.7% lower. The content of alkaloids in the seeds of lupine varieties 'Vilčiai' and 'Vilniai' was 0.021% and 0.030%, respectively; while in the new hybrid lines of L. angustifolius the content of alkaloids was less and varied from 0.011% to 0.012%. Analysis of macro-and microelements of lupine seeds performed using inductively coupled plasma mass spectrometry revealed that the new hybrid lines had the highest content of Na (from 1.07 to 1.19 mg g -1 dry mass (d.m.), respectively), whereas the highest content of Mg and K was found in 'Vilčiai' seeds (3.44 and 13.9 mg g -1 d.m., respectively). Among the L. angustifolius hybrid lines tested, the highest content of Mg and K in the seeds was determined for the four hybrid lines Nos. 1701, 1703, 1072 and 1734. The highest contents of Mn, Fe, Zn and Se were observed in 'Vilčiai' seeds (147.65, 73.52, 59.84 and 0.13 µg g -1 d.m., respectively). The concentration of nonessential elements in the tested lupine seeds was far below the levels that cause a health risk.

Summary The aim of this research was to study the effects of solid‐state fermentation (SSF) with Lactobacillus sakei, Pediococcus pentosaceus and P. acidilactici on lupine sourdough parameters and lupine sourdough influence on the physical dough properties and wheat bread quality. The results showed that lactic acid bacteria (LAB) significantly reduced the pH and increased total titratable acidity (TTA) of SSF lupine. The highest protease activity in lupine is excreted by L. sakei (187.1 ± 8.6 PU g−1), and the highest amylase activity, by P. pentosaceus (155.8 ± 7.5 AU g−1). Lupine sourdough has a significant effect on the rheological properties of doughs, which affect the baking characteristics of the final product. In conclusion, it can be said that L. sakei, P. pentosaceus and P. acidilactici could be used for lupine SSF, and the addition of up to the 10% SSF lupine products increases the wheat–lupine bread quality.

Testing for alkaloids in lupine varieties was conducted at the Vokė Branch of Lithuanian Institute of Agriculture during a competitive trial of feeding lupine (Lupinus L.) in 2006-2007. Samples were taken from feeding yellow lupine (Lupinus luteus L.), 'Trakiai' and 'Vilčiai' varieties, the narrow-leaved lupine (Lupinus angustifolius L.), 'Vilniai' variety and from cropper No. 1702. Alkaloid content was estimated in the periods of bud formation, full blossom, shining legumes and full maturity. The test material included exsiccates of leaves, stems, inflorescences, legumes, and seeds.According to the results, in the 'Trakiai' and 'Vilčiai' varieties of forage yellow lupins (Lupinus luteus L.) total alkaloids were lower than in the 'Vilniai' variety of narrow-leaved lupins (Lupinus angustifolius L.) and variety N1702.The highest content of alkaloids was identified in the periods of full blossom and legumes. A lower content was noted during bud formation, and the lowest in the full maturity period.High levels of alkaloids are present in legumes, while stems, inflorescences and leaves contain lesser amounts. The lowest content of alkaloids was identified in seeds.