Australian Sweet Lupin
Australian Sweet Lupin, also known as narrow-leafed lupin (scientific name: Lupinus angustifolius), holds a unique and iconic status in Western Australia, where the vast majority of lupins are cultivated. The Mediterranean-style climate of this region is perfectly suited for the growth of this nutrient-rich crop. Remarkably, Western Australia alone accounts for 85% of the world’s lupin crop production.
Over the past six decades, lupin cultivation in Australia has undergone natural plant breeding processes, resulting in the development of a cultivar (Lupinus angustifolius) with minimal levels of bitter alkaloids. This transformation has led to a sweeter, neutral-tasting bean that no longer requires soaking in brine or cooking. Consequently, it can now be processed without heat treatment and consumed raw.
(Please Note – The following nutritional information provides specific data for Australian Sweet Lupin (Lupinus angustifolius) as it is the most common variety grown in Western Australia, however there may be some variation in these values depending on the specific variety grown and should therefore be used as a guide only to the nutritional information provided here.)
Composition of Australian Sweet Lupin
The structure of Australian Sweet Lupin adheres to a typical dicotyledonous pattern. Comprising 25% of the total seed weight, the seed coat is primarily composed of cellulose and hemicellulose. The cotyledons, or kernels, prove to be the most suitable part for utilisation in the development of food products. The chemical composition and nutritional value of Australian Sweet Lupin kernels are presented in (Table 1.)
source alone, nearly aligning with the nutritional profile of animal protein.
Energy storage within the kernels of Australian sweet lupin predominantly occurs through thickened cell wall material (25%) and oil bodies (6%). In stark contrast to crops like rice, wheat, and other legumes such as field peas and lentils, Australian Sweet Lupin contains minimal starch.