What can I substitute for lupin flour?
By
Dr Anny Manrich (PhD)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we will answer the question, “What can I substitute for lupin flour?” with an in-depth analysis of lupin flour, what are the possible ways of using lupin flour in the recipes, and the nutritional composition of lupin flour.
Read on to know about the possible substitutes for lupin flour.
What can I substitute for lupin flour?
Lupin flour has very limited substitutes. Some of the best substitutes for lupin flour include soy flour, almond flour, and all-purpose flour.
Europe’s contribution in the global pulses production equals 12%, and the share of 4% ranked Oceania in fifth place. The observed global increase in production was reached mainly due to the growth in Asia. In the structure of the global pulses production dry beans account for the highest share of 33%, followed by dry peas, chickpeas and lentils, which constituted 17, 15 and 8%, respectively (1).
Lupin flour
Lupin flour is synthesized from products that are closely associated with soybeans and peanuts. Basically, it is formed from sweet lupin beans. These lupin beans are of two types: bitter and sweet taste, both of which are edible.
But, it is safer to consume sweet lupin beans because the bitter ones are also high in alkaloids. To remove these alkaloids, a longer process is required to eradicate this bitter taste by soaking or rinsing.
The addition of sweet lupin flour to bread has been shown to reduce its glycaemic index, reduce energy intake and increase satiety of study participants compared with those who consumed standard white bread. The addition of sweet lupin flour to sausages was shown to decrease fat intake and increase satiety in study participants when compared with those who consumed full-fat sausages (2).
The nutritional composition of lupin flour
Lupin flour has a great variety of nutrients which are described below:
Fibre
Lupin flour is a good source of fibre. Fibre is a great constituent that works for weight loss. It also has many benefits for the digestive system (3).
While a keto diet is specially designed for those who want to start a weight loss journey. If in a keto diet, something is out of hand then we can replace that ingredient with lupin flour and it will work perfectly in the keto diet. As lupin flour contains large fractions of proteins and fibers, they have correspondingly low fractions of carbohydrates (less than 10 g/100 g) (3).
Fibre also plays a significant role in the digestive system. It makes a person feel fuller for a longer time.
Protein
Lupin flour is also rich in protein. A quarter cup of lupin flour consists of 12 grams of protein, which is considered a high content of protein. In actuality, lupin beans carry 50 per cent weight for the proteins. So, lupin beans or lupin flour is considered a whole source of protein (3).
Protein is made up of small fragments of amino acids. So, lupin flour consists of a significant amount of amino acids that are essential to the human body. These amino acids are necessary for different functions of the human body. It is also a very exceptional asset for protein in plant varieties.
It is also said that 80 per cent of the protein which is present in lupin flour has the capability to form the lupin bean’s highly bioavailable protein.
Other essential nutrients
Lupin beans also have a good content of other essential nutrients that are healthy for our health system and body including iron, zinc, magnesium, potassium, phosphorus, and calcium. These essential nutrients are necessary for the well-being of the body because it is enriched with vitamin B (3).
The risk of lupin flour
Some people are allergic to nuts such as peanuts, pistachios and almonds. Such people should avoid eating lupin beans or lupin flour.
It is recommended that if you are severely allergic to nuts then you should strictly care for yourself. But if the allergy is not severe and has a mild nature, then you can consult your doctor or nutritionist to get a piece of proper advice (2).
Lupin beans also consist of lectins, trypsin inhibitors, phytic acid, alkaloids, saponins, tannins, and many other anti-nutrients. But if you have any type of allergic reaction to these ingredients or these ingredients cause indigestion, then you must go to a doctor for proper checkup advice (4).
Substitutes for Lupin Flour
As lupin flour is a crushed form of lupin beans. So, if we are out of hand in lupin beans then we should go for its substituted products in our recipes that can fulfil the lupin need.
But, according to research lupin flour has a very limited number of substitutes that vary in nature like if we are baking or cooking then we can replace lupin flour with all-purpose flour and sometimes it can be replaced by soy flour.
All-purpose flour
It is a versatile natural flour that is manufactured from hard red wheat or it may be a mixture of soft and hard wheat products. Five classes of common wheat are grown in the United States: hard red spring, hard red winter, soft red winter, soft white, and hard white wheats. Among these, hard red winter wheat is the major class produced because of its wide adaptation and excellent breadmaking attributes (5).
Soy Flour
Soy flour is manufactured from defatted flakes which are formed from hulled soybeans. It is mostly used as a baking ingredient and has a great content of protein. Using soy flour content in wheat flour or somewhere other has a surety for enhancing protein content. Similarly to lupin flour, soy flour contains high amounts of proteins and fibers and low amount of carbohydrates (3).
Conclusion
In this brief article, we have answered the question, “What can I substitute for lupin flour?” with an in-depth analysis of lupin flour, what are the possible ways of using lupin flour in the recipes, and what is the nutritional composition of lupin flour.
We have also elaborated on the possible substitutes for lupin flour.
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References
1.-
Szczebyło, Agata, et al. Analysis of the global pulses market and programs encouraging consumption of this food. Zeszyty Naukowe SGGW w Warszawie-Problemy Rolnictwa Światowego, 2019, 19, 85-96.
2.-
Pingault, Nevada M., et al. Two cases of anticholinergic syndrome associated with consumption of bitter lupin flour. Med J Aust, 2009, 191, 173-4.
3.-
Jahris, Gerhard, et al. Legume flours: Nutritionally important sources of protein and dietary fiber. Ernähr umsch, 2016, 63, 36-42.
4.-
Sharma, S., and Sarvjeet Singh. Comparison of cell wall constituents, nutrients and anti-nutrients of lupin genotypes. Legume Res-An Int J, 2017, 40, 478-484.
5.-
Chang, Chun-yen Y., and E. D. G. A. R. Chambers. Flavor characterization of breads made from hard red winter wheat and hard white winter wheat. Cereal Chem, 1992, 69, 556-556.
