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1
Optimised Processes for Preparing Healthy and
Added Value Food Ingredients from Lupin Kernels,
the European Protein-Rich Grain Legume
Introduction
Lupin is an ancient European protein-rich grain
legume typical of the Mediterranean region and
produces seeds with a protein content, which is
both qualitatively and quantitatively similar to
soybean. Its protein content, varying from
species to species, is around 35 to 40 in
Lupinus albus. Lupin seed has a very low content
of antinutritional compounds, such as hydrolase
inhibitors, lectins, saponins, oligosaccharides
of the raffinose family, etc. All these factors
indicate that lupin has all the potentialities to
become an excellent source of added value food
protein ingredients.
Proteins are an essential ingredient for the
preparation of foods. A wide range of proteins
from soybean, wheat, milk, eggs, fish, meat or
biotechnology (single cell proteins) are
available on European markets. The European
ingredient market is approaching maturity, but
experiencing a period of unrest due to the
demands of food manufactures. Challenges of the
market include cost effectiveness, excellent
functionality, demand for nutritionally added
value products, demand for healthy and
nutraceutical properties. In addition, the demand
for non-genetically modified food ingredients has
become a key issue.
The European consumer is always seeking healthy
and nutritious food ingredients. Plants continue
to offer new and novel sources of protein for
use. In 2002 the demand of novel non-animal
protein sources had a key impact on the market of
approximately 50,000-100,000 tons of protein rich
meal, protein concentrates or isolates. The two
most important vegetable sources of protein are
cereals and grain legumes. The latter are already
an important source of protein, as they contain
relatively high amounts of protein.
Objectives

• To optimise economically competitive and
  environmentally sustainable processes for the
  preparation of food ingredients with optimal
  technological, sensory, and nutritional
  characteristics, based on lupin kernels, that may
  also be potentially beneficial for health.
• To obtain protocols for the preparation of food
  items based on lupin proteins that may be very
  well accepted by the European consumers for their
  sensory and nutritional characteristics.
• To promote lupin based ingredients and food
  items in Europe through the involvement of
  consumer associations.

List of Participants CO1 UMIL-DISMA Anna
Arnoldia, Marcello Durantia and Cesare Sirtorib
UNIVERSITY OF MILAN aDepartment of Agrifood
Molecular Sciences (DISMA) - Via Celoria, 2 -and
bDepartment of Pharmacological Sciences, via
Balzaretti 9, 20133 Milano, Italy CR2 A.U.Th
Georgios Doxastakis ARISTOTLE UNIVERSITY OF
THESSALONIKI School of Chemistry - Department of
Chemical Technology and Industrial Chemistry,
Laboratory of Food Chemistry and Technology,
54124 Thessaloniki, Greece CR3 NFNI Marek
Naruszewicz NATIONAL FOOD AND NUTRITION INSTITUTE
The prof. A. Szczygiel Memorial Institute -
61/63 Powsinska St. 02-903 Warsaw, Poland CR4 KVL
Hilmer Sørensen THE ROYAL VETERINARY AND
AGRICULTURAL UNIVERSITY Chemistry Department -
Thorvaldsensvej 40 -DK-1871 Frederiksberg C,
Denmark AC5 DTU Hanne Frøkiær TECHNICAL
UNIVERSITY OF DENMARK Biocentrum-DTU, Dept. of
Biochemistry and Nutrition - Building 224 -
DK-2800 Lyngby, Denmark CR6 VALIO Riitta Korpela
VALIO LTD Meijerite 6, Helsinki, P.O Box 30
FIN-00039, Valio, Finland CR7 FTI Franco
Antoniazzi FOOD TECHNOLOGY INNOVATION- Via
Martiri della Libertà,19 20060 Liscate (MI),
Italy CR8 CANA TERRENA Edith Tronc Protéines
Végétales- Route de Thourie 35640 Martigne
Ferchaud, France CR9 Fh-IVV Andreas Wäsche
FRAUNHOFER GESELLSCHAFT, FRAUNHOFER-INSTITUTE
(IVV) Department Processing Engineering,
Research Unit of Food Ingredients Giggenhauser
Strasse 35 85354 Freising, Germany CR10 BIORAF
Christian Bagger BIORAF Denmark Foundation -
Lykkesvej 11B 3720 Aakirkeby CR11 AEP Anne
Schneider European Association for Grain Legume
research - (Association Européenne de recherche
sur les Protéagineux) - 12 Avenue George V 75008
Paris, France CR12 INKA INKA/General Consumers
Federation of Greece - 7, Akadimias Str. Athens
10671 Greece CR13 KEPKA CONSUMERS PROTECTION
CENTRE (KEPKA)- 54, Tsimiski str. 54623
Thessaloniki Greece CR14 AC COMITATO
CONSUMATORI ALTROCONSUMO - Via Valassina 22 -
20159 Milano, Italy CR15 ASGECO ASOCIACIÓN
GENERAL DE CONSUMIDORES, Plaza de Navafría, 3
28027 Madrid, Spain