Characteristics of Priority Properties of Narrow-Leaf Lupine for Use in the Food Industry

Introduction: In modern human diet, saturated fats, simple carbohydrates, and salt often predominate, while there is a deficit in protein, dietary fiber, and polyunsaturated fatty acids. Balancing the chemical composition of the daily diet is key to healthy nutrition. In this context, narrow-leaf lupine can be an effective plant source of protein. This type of lupine is less demanding in terms of growing conditions compared to other annual species cultivated in the country. Its resilience to various climatic conditions makes it suitable for widespread use. The development and application of narrow-leaf lupine varieties with such characteristics will provide food manufacturers with an affordable protein source. 

Purpose: To study the characteristics of promising varieties and breeding samples of narrow-leaf lupine in terms of raw protein (RP) content, fat, lysine, alkaloids, grain yield, and protein yield per unit area for possible use in food production. 

Materials and Methods: Biochemical indicators of grain of varieties and breeding samples of narrow-leaf lupine of our own selection are presented for two years (2020-2021). Research was conducted using equipment of the VNIIL laboratory – a branch of the FGBNU “V.R. Williams FNC Feed Production and Agroecology” based on plant biochemical research methods and quantitative determination of alkaloids in lupine. 

Results: High protein content (35% and above) and low alkaloid content (no more than 0.04%) were recorded in most of the studied samples. Protein collection per unit area amounted to > 10 c/ha. The identified differences in the studied indicators are associated with the genetic characteristics of the presented varieties and breeding samples of narrow-leaf lupine. 

Conclusion: Promising samples of narrow-leaf lupine have been identified, which can be used for further breeding to create new varieties - sources of inexpensive protein raw materials for the food industry. 

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