SPROUTS

Lupin SproutsAustralian Sweet Lupin seeds can be germinated to make big crispy sprouts for use as a vegetable. Australian Sweet Lupin sprouts out-perform soybean and mung bean sprouts on the following properties:

Higher sprout yield: Australian Sweet Lupin produces 7.5 kg sprouts per kg of seed. This is in comparison with soybean or mung bean which produce 5 kg sprouts per kg of seed.

Better sensory qualities: The diameter and length of Australian Sweet Lupin sprouts are larger than soybean sprouts; the colour and freshness of Australian Sweet Lupin sprouts are excellent, contributing to very high consumer appeal.

No lateral roots: Australian Sweet Lupin sprouts have no lateral hairy roots even when fully developed, this is in contrast with soybean sprouts which rely on chemical treatments to inhibit the lateral roots.

Better taste: Australian Sweet Lupin sprouts have a crispier texture than soybean sprouts as well as a lower ‘beany’ flavour. This difference is particularly evident after boiling, making the Australian Sweet Lupin sprout ideal for traditional Chinese “Huoguo” (????) cooking.

Source of isoflavones (nutraceuticals): Australian Sweet Lupin sprouts are an excellent source of isoflavones, a group of molecules often referred to as ‘phytoestrogens’. Research from various sources indicates that consumption of isoflavones may play a role in lowering risk for disease. Isoflavones are natural antioxidants. The isoflavones diadzein and genistein may improve bone health by conserving calcium and thereby reducing the risk of osteoporosis. Some isoflavones are believed to inhibit the growth of cancerous cells for example studies show isoflavones slowed prostate cancer growth by causing prostate cancer cells to die. Isoflavones act against cancer cells in a way similar to many common cancer-treating drugs.

 

 

 

 

References:
Dagnia, S.G., Petterson, D.S., Bell, R.R. and Flanagan, F.V. (1992). Germination alters the nutritional value of lupin seed. Journal of the Science of Food and Agriculture 60: 419-423.
Yu, R. (1988). Incorporation of lupin into human foods. In: Proceedings of the Food Conference ’88. Ed. Saipin Maneepur, Pivan Varangoon and Budan Phithakpol. Bangkok, Institute of Food Research and Product Development, Kaselsart University, Thailand. pp. 24-26.
Trugo, L.C., Farrah, A. and Trugo, N.M.F. (1993). Germination and debittering lupin seeds reduce alpha-galactoxidase and intestinal carbohydrate fermentation in humans. Journal of Food Science 58: 627-630.
Lee, C.H. (1986). Lupin seed for human consumption. Proceedings of the 4th International Lupin conference. Geraldton, Western Australia, pp.64-76.
Katagiri Y, Ibrahim RK, Tahara S., (2000) HPLC analysis of white lupin isoflavonoids Biosci Biotechnol Biochem. June 64(6):1118-25.