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  • Title: [Lupine, a contribution to the human food supply. 4. Acceptability of Lupinus alba flour].
    Author: Gross U, Reyes J, Gross R, vonBaer E.
    Journal: Z Ernahrungswiss; 1976 Dec; 15(4):396-402. PubMed ID: 1020375.
    Abstract:
    48 different dishes enriched with lupinus albus flour have been tested by 20 persons. The test duration has been 4 weeks. Meals and products with lupine admixtures have been judged equally with concern to corresponding conventional dishes. Farinaceous products had the best test results. Therefore, it is recommended for Peru to add lupine flour when producing bread, biscuits, sauces, soups, and noodles (maccaronis etc.). The test time had no influence to the test results.
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