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Crop Updates - Assessing the nutritional benefits of Australian sweet lupin (Lupinus angustifolius) in human foods

Assessing the nutritional benefits of Australian sweet lupin (Lupinus angustifolius) in human foods
Ramon Hall (SPIRT PhD scholar), Stuart Johnson, Madeleine Ball, Deakin University, Melbourne, Sofia Sipsas and David Petterson, Agriculture Western Australia

KEY MESSAGE

Few nutritional studies in humans have been conducted on Australian sweet lupin (ASL) and any benefits of lupin consumption determined in the present study should stimulate increased consumption of lupin as human food. We will conduct a sensory and nutritional evaluation of lupin kernel flour in a range of products. This should provide roll-on benefits to growers through increased demand for lupin from the high value human food market.

INTRODUCTION

Legumes, including ASL, are in the 'Eat More' category of the healthy eating pyramid produced by the Australian Nutrition Foundation. On average however, Australians have relatively low intakes of legumes and very little of the vast ASL crop is used for human consumption.

There are very few published studies on the nutritional effects of lupin in the human diet. Deakin University researchers have found that highly palatable foods including bread, muffins, breakfast bars and pasta can be made using dietary fibre purified from ASL kernels. Similar studies are now required to ensure that acceptable foods can be made from ASL kernel flour. The Deakin University group have also found that ASL kernel fibre can be used to formulate low-fat meat products of high palatability and increased satiating (filling) effects. This indicates the possible value of ASL kernel fibre in diets for weight control. Human studies are now required to determine the long-term effect of consuming lupin-based foods. Of particular interest would be effects of high-lupin diets on physiological parameters that are linked to risk of heart disease, some cancers, diabetes and gastrointestinal health.

AIMS

The aims of the AGWEST/Deakin University study are to:

(a) Determine the acceptability, by sensory evaluation, of a range of food products formulated using ASL kernel flour.

(b) Determine health-related physiological effects of consuming a high-ASL diet (based on acceptable food products developed in part (a) using a dietary intervention study.

METHODS

(a) Product development and sensory evaluation (Deakin University, Melbourne)

In order to determine the palatability of ASL in food products, ASL kernel flour will be used to replace wheat flour in the development of a range of food products such as bread, muffins and breakfast cereal. Appearance, texture, flavour and overall acceptability of the wheat based control foods and the ASL-based foods will be evaluated by approximately 50 non-expert taste panellists.

(b) Dietary intervention study (Deakin University, Melbourne)

In order to determine the physiological effects of consuming ASL, up to 40 subjects will be recruited to consume two diets each for 21 days. One diet will include the ASL food products found to be palatable in part (a); the second will contain the wheat-based control foods and therefore contain no ASL. The order of the two diets will be randomised and there will be a break of at least 14 days between each dietary period. Blood, faeces and urine samples will be collected before and during each diet so that blood lipids (triglycerides and cholesterols), blood glucose and insulin, sex hormones, faecal chemistry and bowel function can be measured. Subjects will also complete questionnaires to assess the acceptability and effects on satiety (fullness) of the diets.

PROGRESS REPORT

The control and ASL kernel flour product development has now been completed (see Table 1) and the sensory evaluation to these products scheduled for completion by March 2001(Part a). This will then allow the dietary studies (Part b) to commence.

Table 1. ASL kernel flour and control (wheat flour-based) food products developed for sensory evaluation

* In accordance with the National Food Authority (Now ANZFA) Code of Practice Nutrient Claims in Food Labels and in Advertisements, 1995.

From April 2001-March 2002 the Deakin University researchers will be involved in a GRDC funded study in collaboration with Food Science Australia and food industry partners to investigate the physiological effect of consuming a diet high in fibre purified from ASL. The GRDC funded study will follow a similar methodological approach and will complement the AGWEST/Deakin University study using ASL kernel flour described above. The AGWEST/Deakin University ASL kernel flour dietary intervention study is scheduled to run from April 2002-June 2003.

EXPECTED OUTCOMES

It is expected that this study will identify: (a) a range of approaches for the incorporation of lupin flour into palatable food products; and (b) beneficial physiological effects of consuming lupin. These findings should stimulate the food industry into increasing the utilisation of lupin in commercial food processing. This should benefit growers through catalysing the establishment of a high value human food market for lupin grain both at home and overseas.

GRDC Project No.: SPIRT C00002140

Paper Reviewed by: G. Crosbie, B. Buirchell

Return to Crop Updates 2001 Lupins Index Page