Lupine flour is a rich source of energy and low carbohydrate protein. It is rich in minerals such as calcium, phosphorus, iron, potassium, but also substances such as vitamin C, thiamine, riboflavin, etc. Lupine can be considered the secret star among alternative plant products and is a solution that can replace soy, rice, almond and coconut equally.
Lupine flour with a protein content of 50% has a light yellow color. If we add it at a rate of 1/3 to the wheat flour, our bread acquires a yellow color, cake texture and nutty taste.
It is an excellent choice for improving the nutritional value of bread. Its high lysine content and low methionine supplement the wheat flour content of proteins, which are low in lysine and relatively higher in sulfur-containing amino acids. Also, lupine flour is suitable for pasta production.