Characteristics of Promising Varieties of Lupine Michurinsky and Belorozovy 144 For Food Use

Research background. A promising source of protein in the food industry is lupine, the grain of which contains all the essential amino acids. For food purposes, it is necessary to use low alkaloid varieties of lupine without a bitter aftertaste, which are well adapted to the climatic conditions of many regions of the Russian Federation. Currently, a number of new varieties of lupine with low alkaloid content have been created, included in the State Register of Breeding Achievements of the Russian Federation, namely, Belorozovy 144 and Michurinsky.
Purpose. The conducted studies allow us to analyze the chemical characteristics and safety indicators of lupine grains of the Michurinsky and Belorozovy 144 varieties for further use in the food direction.
Materials and methods: The data of biochemical (average for 2018-2020) and sanitary and hygienic safety indicators (2020) of grain of white lupine of the Michurinsky variety and narrow-leaved lupine of the Belorozovy 144 variety are provided. Studies on such indicators as the content of protein, fat, lysine, alkaloids in the grain of white and narrow-leaved lupine were carried out using the equipment of the All-Russian Research Institute of Lupine - a branch of the Federal State Budgetary Scientific Institution "Federal Scientific Center for Feed Production and Agroecology named after N.N. V.R. Williams" according to generally accepted methods
Results. It was shown that the maximum protein content in these varieties was 36.8% and 33.8%, respectively, with the content of alkaloids at the level of 0.04%. The observed differences in the content of protein, fat, lysine in the grain of the studied varieties are explained by the genetic and physiological characteristics of lupine species. In the course of research, it was found that the content of especially dangerous compounds in the grain of lupine varieties Michurinsky and Belorozovy 144 is significantly below the permissible level. The studied varieties of lupine, in comparison with the best varieties of soybeans and peas, rank first in terms of grain yield and protein collection per hectare. 
Conclusions. lupine grain can be recommended for use in the food industry in order to produce products enriched with vegetable protein. The introduction into production of such domestic zoned varieties of lupine as Michurinsky and Belorozovy 144 will make it possible to obtain cheap environmentally friendly protein, reduce the import of expensive transgenic soybeans, and the resulting food products will be more competitive in the market due to the low cost of production.

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