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Lupin beans are the yellow legume seeds of the genus Lupinus. They are traditionally eaten as a pickled snack in many countries. Bitter lupin beans have a high amount of alkaloids called lupanine. Because the alkaloid is responsible for anticholinergic toxidrome, the beans should pass a debittering process before consumption. Only few pediatric cases of lupin bean intoxication were reported. We present a 12-year-old boy who visited the emergency department for the unexpected onset of anticholinergic toxidrome.

Tempe is an Indonesian fermented soy bean, produced by using mainly Rhizopus oligosporus. Diversification of tempe raw materials is required for better food security, e.g., using lupin. The potency of lupin bean has been studied as a substitute of soy in tempe production. Nutritionally, lupin bean offers additional advantages over soy bean, i.e., it has a lower level of many anti-nutritional factors (ANFs) but contains higher protein (32-36%) than most pulses. The objectives of this study were to select the most suitable lupin bean from different particle sizes for tempe production and to characterize the quality of lupin tempe. In this study, the lupin tempe samples were analyzed for moisture content, firmness, aroma, and the total count of colony after 1 and 2 days of fermentation. Sensory evaluation was conducted by 17 Indonesian untrained panelists (hedonic) in three different days. The data were evaluated statistically using General Linear Model (GLM) and Tukey’s Honest Significant Difference (HSD). Results showed that the moisture content of lupin tempe ranged from 60 to 66%, higher than that of soy tempe (58.90%). Meanwhile, the firmness of lupin tempe was between 21.38-30.89 N. Mostly, tempes which were produced from ≤50% of particles sized ≥5 mm (L3, L5 and L6) exhibited poor quality in terms of firmness and aroma. The mean of total count of colony in lupin tempe were 3.0x104 CFU/g, lower than that of soy tempe (218x103 CFU/g), indicating a slower growth of mycelia on lupin beans. However, the overall acceptability of lupin tempe which was prepared from whole beans (L4 and L7) was not significantly different from that of soy tempe. Based on these quality and sensory tests, lupin tempe using whole lupin beans was recommended for substitute of soy bean in tempe production.

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The aim of this study was to remove the alkaloids from bitter lupin (Lupinus albus L.) seeds by different debittering methods and to produce a lupin bean snack. During production of the snack, the total alkaloid content of seeds decreased significantly (P ≤ 0.01) from 14.4 g/kg to a level that was undetectable. A major alkaloid in lupin seeds was identified as lupanine. It was present at a concentration of 12.513 g/kg, which constituted 87% of the total alkaloid content. The other alkaloids that were identified were sparteine, albine, α-isolupanine and multiflorine. The concentrations of the alkaloids decreased gradually during the debittering process. The values for dry matter, protein, lipid, starch and ash content of seeds changed in a statistically significant manner (P ≤ 0.05, P ≤ 0.01) during production of the snack. Aqueous debittering at room temperature was found to be a more favorable process because it resulted in more acceptable sensorial properties than alkaline and thermal debittering methods. PRACTICAL APPLICATIONS Bitter lupin seeds (Lupinus albus L.) cannot be consumed directly because they naturally contain high amounts of toxic alkaloids, which cause bitterness, despite their high protein content. The aim of this study is to remove bitterness from lupin seeds with different debittering methods and to produce a lupin bean snack.

The potential of lupin in human nutrition is generally underestimated worldwide and the development of lupin-based convenient food products needs to be expanded. The objective of this study was to develop savory- and sweet-coated snacks from Lupinus albus grains. Lupin beans were prepared using the traditional Middle Eastern process by cooking, soaking in saltwater, peeling, and either roasting or deep-frying. Sensory analysis was performed using a 5-point hedonic scale of four lupin snacks, two savory (Caribbean jerk and fajita) and two sweet (cinnamon and lemon). Overall, sensory attribute scores for the fried savory snacks were better than the roasted, and as expected, the residue on the fingers of panelists after handling the lupin snacks was higher in the fried samples. Higher scores were given to the Caribbean jerk than to the fajita-flavored lupin snacks for aroma, spiciness and salt level. The panelists gave high (much too strong) crispiness scores to the fried lemon and the roasted cinnamon lupin snacks. Sweet-coated lupin snacks (combining roasted and fried) received higher than 50% of just about right scores for color, aroma, sugar, spiciness and flavor. Three different samples of L. albus evaluated by consumer panelists were also processed (fried and roasted) to determine color changes using the CIE 1976 L*, a*, b* Color Space color space. The color was recorded in samples of single beans and groups of beans. The darkness (-L*) of the fried and roasted samples increased 28 and 13%, respectively, compared to the raw lupin beans, with a more homogeneous darkness and color in the roasted sample. AE suggests that the general change in color was higher in the roasted samples, especially when measured as a group.