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Protein Quality and Oil Digestibility of Lupinus mutabilis: Metabolic Studies in Children¹

Guillermo Lopez De Romaña^*, George G. Graham^*,,, Enrique Morales^*, Enrique Massa^* and William C. MacLean, Jr.^*,,

^* Instituto de Investigación Nutricional, Apariado 55, Miraflores (Lima), Peru Gastroenterology and Nutrition Unit, Department of Pediatrics, School of Medicine and Division of Human Nutrition, Department of International Health, School of Hygiene and Public Health, The Johns Hopkins University, Baltimore, MD 21205

The nutritional quality of lupins (Lupinus mutabilis) for infants and children was evaluated in two sets of balance studies. In the first the digestibility and protein quality of diets based on lupin flour, with and without methionine supplementation, were compared with those of a control diet consisting of casein, sucrose and vegetable oil. Apparent nitrogen absorption from lupin flour (81.8 and 84.3% of intake) was slightly but significantly less than that during casein control periods (87.2 and 86.8% of intake, P < 0.05 and < 0.001). Apparent nitrogen retention from unsupplemented lupin (15.6 ± 5.8% of intake) was significantly less than that from casein in the corresponding control periods (29.8 ± 4.9%, P < 0.001); a small but significant (P < 0.05) increase in nitrogen retention was observed during the control period following the lupin diet when compared with that preceding it. Methionine supplementation of lupin produced a marked improvement in apparent nitrogen retention (to 22.2 ± 6.9%, P < 0.05). In the second set of studies the digestibility of lupin oil was compared with that of a blend of soybean and cottonseed oils (50:50). Excretion of fecal fat (9.8 ± 3.0% of intake) and fecal energy (6.7 ± 1.2% of intake) with the diet containing lupin oil were similar to those observed with the control diet. Both the protein quality and oil digestibility of Lupinus mutabilis are very similar to those from soybeans processed in a similar manner. For certain countries the lupin could be a valuable source of protein and edible oil for human consumption.

KEY WORDS: • lupin • protein quality • lupin oil • digestibility • lupin + methionine • infant nutrition

¹ Supported by a grant from the German Agency for Technical Cooperation (G. T. Z.) and in part by Contract ta-C-1286 from the Agency for International Development, U.S. Department of State.

Manuscript received 8 June 1982.