Lupin (Lupinus mutabilis) seeds are high in protein and carbohydrates. The seeds are commonly consumed in Europe, Australia, and South America for their nutritional quality. However, lupin contains high levels of alkaloids making it difficult to develop food products with the seeds or flour. One popular method in South America to remove lupin seeds bitterness consists of a four day soaking, boiling, and washing process. Tortillas are a staple for millions of people. To establish the practicality of extending the use of lupin seeds as functional food, we investigated mixtures containing corn flour (CF) and wheat flour (WF) as ingredients for tortilla formulations. Lupin flour (LF) was substituted for CF and WF at level of 35% as the main ingredient in the tortilla formulation. Four tortillas formulations were developed with CF, WF, CLF and WLF. Mineral content was determined in LF, CF, WF, CLF, WLF and the tortillas. The addition of LF in CF increases the calcium and iron content to 7.94% and 6.30% respectively. The addition of WF decreased calcium to 1.87% and increased iron to 5.82%. Electrophoretic and densitometric profile of proteins in flours vs. tortillas samples showed increased levels of the anti-inflammatory protein Bowman-Brik inhibitor and antiflammatory peptide lunasin. Bowman-Birk inhibitor and lunasin are bioavailable and have demonstrated in vivo biological activity against inflammation and tumorigenesis. Lupin-enriched tortilla may thus be considered as a new functional food alternative for Latin American countries.

Development of a Lupin (<i>Lupinus mutabilis</i>) enriched tortilla

243rd National Meeting (2012)

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Development of a Lupin (Lupinus mutabilis) enriched tortilla