The lupin or lupini bean is a legume in the Fabaceae family, which also includes soybeans and chickpeas. Lupins can be grown in both warm and cold climates. The wild lupin beans of North and South America, North Africa and the Mediterranean were introduced to southern Africa and Australia early in their colonization periods. The lupin bean species we eat today were domesticated through selective breeding during the second half of the 20th century, making them edible for humans.
Farinart selects sweet lupin only from the most qualified sources, harvested with care to guarantee exceptional purity and optimal nutritional benefits. We source mainly from the United States.
Our lupin is offered milled as flour, and is available as conventional or organic and is non-GMO.
Lupin beans have several techno-functional properties that make them an interesting choice for baked goods like cookies or breads. Supplementing wheat flour with lupin flour can increase a product’s nutritional profile, as well as increasing the organoleptic qualities of bread. When mixed with wheat flour, lupin flour increases the water retention capacity and stability of the dough. Even adding just 5 to 10% lupin flour to refined wheat flour results in a larger, fluffier bread that preserves its texture for longer. However, when exceeding this amount, lupin flour can have a negative impact on bread quality, as its properties impede binding network development and ultimately destabilize the dough.
Lupin has some of the highest protein content of the legume family, with approximately 40% of its weight attributed to protein. It also contains almost no carbohydrates and is extremely rich in soluble and insoluble fiber. Finally, lupin beans contain significant quantities of vitamins, minerals, carotenoids, polyphenolic tannins and flavonoids.
