What can I substitute for lupin flour?

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).

Other FAQs about Flour that you may be interested in.

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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. 

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.