Production and Utilization of Lupinus spp.

Abstract

The various species of lupin or lupine (Lupinus spp.) are classified in the botanical family of legumes (Fabaceae) and in the agronomic crop grouping of grain legumes. Toxic and bitter substances in lupine plants and grain were the reason why it was used in the past mainly to improve soil fertility. With the sustainable focus of the agricultural policy of the European Union, there are real possibilities for sowing and using lupine in the future—and not only bitter varieties, which are suitable for green manure due to their rich foliage, but also selectively bred sweet varieties for grains and herbage, which are a new alternative source of protein (30 to 40%), resistant starch and dietary fiber. Sweet varieties of Mediterranean species of lupine are obtained from seeds that contain almost no alkaloids and therefore have no harmful effects on the health of humans and farm animals. Sowing of sweet lupine varieties provides an opportunity for local processing into soybean-like products. Roasted and ground beans of sweet lupine varieties can serve as an excellent coffee substitute.