Abstract
Lupin plants can grow on marginal lands and in the cold regions of Europe. They produce lupin beans, which contain around 30-40 % proteins and 20 % fats [1]. The high protein and fat content puts the lupin plant into direct competition with soy, which is mostly imported. Despite these promising nutritional values, the potential toxic quinolizidine alkaloid content of up to 4 % leads to prior testing before consumption. Therefore, four different extraction methods were tested and compared.
| Original language | English |
|---|---|
| Publication status | Published - 2024 |
| Event | Analytica - Munich, Germany Duration: 9 Apr 2024 → 12 Apr 2024 |
Conference
| Conference | Analytica |
|---|---|
| Country/Territory | Germany |
| City | Munich |
| Period | 9/04/24 → 12/04/24 |
UN SDGs
This output contributes to the following UN Sustainable Development Goals (SDGs)
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SDG 03 Good Health and Well-being -
SDG 11 Sustainable Cities and Communities -
SDG 12 Responsible Consumption and Production -
SDG 13 Climate Action
Keywords
- lupin beans
- quinolizidine alkaloid
- potential toxic
- consumption
Research Focus Areas Hanze University of Applied Sciences * (mandatory by Hanze)
- Entrepreneurship
- Healthy Ageing
Research Focus Areas Research Centre or Centre of Expertise * (mandatory by Hanze)
- Transition Bio Economy
Publinova themes
- Economics and Management
- Law
- Other
- ICT and Media
- Nature and Agriculture
- Health
- Technology
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