Lupin flour - organic

Details on lupin flour

What is lupin flour?

With its Latin name, Lupinus albus,lupin is a legume with a very high protein content (higher than that of cultivated protein crops, even soybeans: 40% for lupin beans versus 30% for soybeans), fiber, tocopherol(antioxidant) and essential fatty acids. Markal lupin flour is obtained from ground sweet white lupin seeds (Lupinus albus), giving a pale yellow flour with a specific odor and taste, which can be used in the preparation of puddings, pastries (almond creams, yellow pastries, etc.), breads (special breads, toasted breads, etc.), cookies, etc. Combined with other flours, it can partially replace eggs or butter in pastries. Lupin flour can also be used to make delicious veloutés, soups or sauces by diluting it in water or vegetable stock and adding e.g. oat flour or sweet vegetables (carrots and onions) or a few fragrant mushrooms (maïtaké, blazei, trompettes, shiitake, de Paris...).

Lupin, a medicinal plant

White lupin has always been used as a food, but also as a medicinal plant, especially for skin problems. Its flour is used for its resolving, soothing and emollient properties, and is used as a poultice to treat abscesses and boils. In the past, it was also used to relieve rheumatic pains and lung colds. Now, a Spanish-Italian study has highlighted the anti-diabetic potential of a glycoprotein found in lupin seeds.

Many varieties of lupin

There are many varieties of lupin, most of whose seeds contain 1-2% bitter alkaloids, which are toxic and require treatment to make them fit for consumption. Sweet white lupin seeds, on the other hand, are alkaloid-free, making them ideal for consumption. Unfortunately, white lupins have a low yield per hectare (22 quintals per hectare compared with 80 or 100 for other varieties), and this is reflected in their price.

Where does lupin flour come from?

European Union, processed in Austria

Ingredients: sweet white lupin* * ingredients from controlled organic farming

What are the benefits of lupin flour?

How to use lupin flour

• Manufacture: cleaning, heat treatment, cooling, hulling (removing the inedible skin from the grain), sorting and mechanical grinding of the seeds, grading and packaging of the flour obtained.
• Anti-allergenic preventive measures implemented by MARKAL:
  * the packaging schedule is defined according to the allergens
  * complete cleaning after each product
  * additional cleaning at the end of the shift by a specialized company.

Characteristics of lupin flour

Nutritional values per 100 g

• energy: 1399 kJ / 335 kcal
• fat: 7 g of which saturated fatty acids: 2 g
• carbohydrates: 13 g of which sugars: 3 g
• dietary fiber: 32 g
• protein: 39 g
• salt: 0.01 g

In the protein composition of legumes (except in the case of yellow soybeans ), certain essential amino acids, particularly methionine, are found in low quantities, hence the need to combine legumes with other protein sources such as (Pseudo-) Cereals (rich in methionine and low in lysine) or Seeds and Nuts, which have essential proteins that complement those of legumes (low in methionine and high in lysine) particularly well.

How to use lupin flour?

Culinary legumes offer a health factor that should not be overlooked. One health recommendation is to eat legumes often as a replacement for meat.

Dried legume grains are rich in carbohydrates (in the form of starch), proteins, minerals (phosphorus, potassium, magnesium, manganese, iron), fiber and vitamins (B1, B9, E), and are low in fat and cholesterol-free. Their fiber content makes them particularly satiating, ideal for slimming diets. Thanks to their protein and fiber content, their carbohydrates are very slow to digest (low glycemic index), making them ideal for diabetics.

Some studies have associated regular consumption of pulses with a range of health benefits, such as better control of diabetes, reduced risk of cardiovascular disease and lower risk of colorectal cancer.

Both harmful and beneficial compounds have been found in legumes. Their phytochemical compounds, such as lectins and saponins, can reduce the bioavailability of certain nutrients, but researchers claim that in a context (such as the West) where there is food abundance and diversity, and where nutritional deficiency is rather rare, this effect has little impact on health. What's more, in vitro and animal research in recent years has linked consumption of these compounds to benefits such as reduced cancer cell growth and improved blood lipid profiles.

Precautions when using lupin flour

• If you're not used to eating legumes or high-fiber foods, it's best to introduce them gradually, for the sake of digestive comfort.
• Store in a cool, dry place, away from light, in well-sealed packaging.
• Allergies to lupin have been observed, with certain undesirable effects: digestive disorders, rhinitis, eczema, urticaria, cardiac and respiratory problems, lip edema and even anaphylactic shock in severe cases.
• Allergens that may be present on the production line and represent a risk of cross-contamination: gluten, sesame, soy, mustard, nuts.