The aim of this thesis was to present the composition, technological and nutritional properties of lupin. Lupin is a legume rich in protein and dietary fiber, while the proportion of starch and fat is lower than in some other protein crops. Bioactive and antinutritive components of grains, their effect on human health and the influence of processing on their content were also presented. In the second part, we showed how individual components influence the technological characteristics of lupin and the possibilities for their use in the food industry. Fractionation is used to produce flour, concentrates, isolates, oil and fermented food, which have proven to be a suitable substitute for foods of animal origin in end products. In the last part, we focused on the nutritional properties of selected protein crop. Lupin has a number of positive effects on human health, in relation with obesity, diabetes, cardiovascular diseases and gastrointestinal cancer, and can be used as a replacement for foods in various dietes. Nevertheless, attention must also be given to negative effects that include the potential toxicity and allergenicity of the lupin.
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