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This study compares the practical value of the following methods: protein efficiency ratio (PER), blood urea concentration in rats (BUC), relative nutritive value (RNV), and predicted protein value (PPV) to evaluate the protein quality of 41 diets of plant origin. Results demonstrated low correlations between PER and RNV (r = 0.66), PER and PPV (r = 0.53), RNV and PPV (r = 0.54), whereas there was a high negative correlation between PER and BUC (r = -0.89). These different procedures can be useful and valid for distinct and well-defined objectives, but the evaluation of results must be made in accordance with the purpose of the experiment. In assessing the protein quality of foodstuffs, it is therefore recommended that mathematical computer models be developed which take into account the cybernetic system of the amino acid metabolism. This would definitely reduce the actual need of expensive long-term biological assays.

The present study was carried out to determine the content of available methionine and sulphur in seed cultivars of Lupinus mutabilis from different Andean regions, and to study the influence of processing on methionine and sulphur contents. An additional objective was to evaluate interrelationships among these chemical characteristics and protein quality, as measured by the protein efficiency ratio (PER) method. Results revealed a high variability in the content of available methionine and sulphur between the different ecotypes and varieties of Lupinus mutabilis. Fertilization with CaSO4 (200 kg/ha) did alter the content of available methionine and sulphur in Lupinus albus seeds. Traditional water-debittering of lupines did not affect the methionine content of the seeds, whereas oil-extraction and alcohol-debittering led to a decrease in available methionine (14 and 23% reduction, respectively). Production of a protein isolate further reduced the methionine content (54%). Regression analysis revealed a high correlation between available methionine and sulphur (r = 0.83), between sulphur and PER (r = 0.98) in the processed lupine samples, and lupine mixtures with other protein sources.

Lupinus albus and Lupinus mutabilis may achieve importance among the andean countries in which soy bean can not grow due to ecological reasons. Both lupin varieties are outstanding because of their high protein and oil content. Its alkaloid content limits the lupins usage; however the bitter substances can be eliminated by means of genetic selection or technological processing. Beside the intoxication caused by alkaloids exists the lupinosis, which is caused by a micotoxin. This disease can be observed when animals pasture forages which suffered under a secundary attack of fungus. According to the results obtained up to date other antimetabolic substances present in the legums have no significant importance. The lupin seed flour is adequate for animal consumption, being used for this effect in different countries. Starting next year there exist the prospects of employing Lupinus mutabilis as an oil source in Peru and Lupinus albus as proteic flour in Chile.

Laboratory conditions were first investigated to determine are optimum processing parameters for the preparation of a protein isolate from the ground, defatted, commercial flakes of Lupinus mutabilis. The extraction variables were: pH (2-10); solvent to lupine ratio (5:1 to 40:1); temperature (28 degrees C - 60 degrees C) and time (10-50 min). The isoelectric point of the lupine protein was found to be pH 4.5 with a protein solubility higher than 80% above pH 8.0. Using 70-100 mesh, ground defatted flakes, and extracting at pH 8.7 for 60 min, a protein isolate was obtained on acidification to pH 4.5 which was 99.8 protein (dry basis), compared to 55.25% protein for the original material. This protein isolate represented 32% of the initial material and 57.6% of the initial nitrogen. When making pilot plant assays we found that the yield of protein isolate decreased to 20.4% of the original material and 36.4% of the initial nitrogen. The protein efficiency ratio for the protein isolate was 2.15 when supplemented with methionine, and had a digestibility of 89.33