Adding about 10 to 15% lupin (Australian Sweet Lupin & L. albus) flour to wheat flours will give a product with similar properties to the full wheat product, but with an improvement in amino acid score from under 40% to over 70% relative to egg albumin (Ballester et al 1984; Uauy et al., 1995). It is possible to increase the lupin component to 20% before losing the integrity of the product (Boothey, 1993). Other studies have shown a high acceptability of the lupin-enriched pasta many countries (Lucisano and Pompei, (Lucisano and Pompei, 1981; Pompei et al., 1985; Yates, 1990).


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Lucisano, M. and Pompei, C. (1981). Baking properties of lupin flour. Food Science 14:323-6.
Pompei, C., Lucisano, M. and Ballini, N. (1985). Use of lupin flour in pasta manufacture. Sciences des Aliments 5: 665.
Uauy, R., Gattas, V. and Yáñez, E. (1995). Sweet lupins in human nutrition. In: Ed. A.M. Simopoulos World Review of Nutrition and Dietetics 77: 75-88. Basel, Karger.
Yates, P. (1990). Product development and sensory evaluation of lupin pasta. Edith Cowan University Report. Perth, Australia, 88pp.