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Composition and Protein Quality of Lupinus Mutabilis

German Agency for Technical Cooperation, National Institute of Health, Lima, Peru and Institute of Nutrition, University of Giessen, West Germany

The chemical composition and the protein quality of three samples of Lupinus mutabilis (a raw, semi-sweet variety; cooked, water-extracted seeds; and alcohol-extracted oil cake) were studied. The protein content varied from 47.7% dry weight (raw seeds) to 65.3% (oil-cake). Compared to the FAO reference pattern sulfurcontaining amino acids are first limiting. The water-extracted sample contained 26.9% oil and the polyunsaturated/saturated fatty acid ratio of 30 seed samples was 5.3. Alkaloid content of raw seed was high (3.3%), but could be reduced or nearly eliminated by water-and-alcohol extraction or plant breeding. Other anti-nutritive substances were present only in trace quantities. Protein quality measured as protein efficiency ratio (PER) gave low values for the non-supplemented lupin proteins (1.34 semi-sweet variety; 1.53 water-extracted seeds; 1.19 oil-cake; 3.09 casein), but the PER's were improved by the addition of 0.2% DL-methionine to the diets (3.05, 2.69, 2.81, respectively). Raw as well as processed lupin protein showed an excellent apparent digestibility (80.0–85.8%, casein 87.1%). Studies of net protein utilization (NPU) and biological value (BV) confirmed the importance of methionine supplementation. The true digestibility of 92% was equivalent to that of casein.

KEY WORDS: • lupine • chemical composition • anti-nutritive substances • protein quality

¹ To whom reprint requests should be sent at this address: Proyecto Lupino, Instituto de Nutrición, Jirón Tizón y Bueno 276, Jesús María, Lima 11, Perú.

Manuscript received 17 February 1981.