Lupins are legumes, close relatives of the pea and bean family,
otherwise known as pulses. The seed is renowned for its high protein
content, with recent studies indicating it has therapeutic value in
reducing blood cholesterol levels, and preventing the effects of hypertension and diabetes. It is also rich in essential fatty acids, carotene and vitamin E and has antioxidative properties, useful in protecting against the action of free radicals.
Lupin kernel flour that is added to lupin bread consists around thirty percent fiber and forty percent protein as well as being low glycaemic index which is considered to promote weight loss due to the high protein, high fiber and low glycaemic index properties. Several studies have been done based on using the lupin kernel flour in bread and participants had bread at breakfast and lunch, and compared it to those eating white bread at the same meals. It is suggested that protein and fiber enrichment of bread with lupin kernel flour has the potential to influence appetite and reduce energy intake, at least in the short term. Many participants proclaimed satiety in after having the lupin bread in comparison to the white showed a reduction in the energy consumption at lunch if they had lupin bread at breakfast time. The lupin enriched bread also had an effect on Ghrelin, a hormone which is released in the stomach that regulates appetite, and showed a significant reduction in plasma Ghrelin resulting in great satiety.
Other studies have also showed a lupin enriched breakfast with an energy content that was less than the full fat breakfast and about the same energy as the reduced fat breakfast, provided great satiety after breakfast when comparing all three .
Lupin kernel flour that is added to lupin bread consists around thirty percent fiber and forty percent protein as well as being low glycaemic index which is considered to promote weight loss due to the high protein, high fiber and low glycaemic index properties. Several studies have been done based on using the lupin kernel flour in bread and participants had bread at breakfast and lunch, and compared it to those eating white bread at the same meals. It is suggested that protein and fiber enrichment of bread with lupin kernel flour has the potential to influence appetite and reduce energy intake, at least in the short term. Many participants proclaimed satiety in after having the lupin bread in comparison to the white showed a reduction in the energy consumption at lunch if they had lupin bread at breakfast time. The lupin enriched bread also had an effect on Ghrelin, a hormone which is released in the stomach that regulates appetite, and showed a significant reduction in plasma Ghrelin resulting in great satiety.
Other studies have also showed a lupin enriched breakfast with an energy content that was less than the full fat breakfast and about the same energy as the reduced fat breakfast, provided great satiety after breakfast when comparing all three .
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