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Islam, S. and Ma, W.ORCID: 0000-0002-1264-866X (2016) Lupine. In: Caballero, B., Finglas, P.M. and Toldrá, F., (eds.) Encyclopedia of Food and Health. Academic Press, Oxford, pp. 579-585.

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The usage of lupine grain as a food in its own right and as an ingredient in food preparation is increasing due to its high protein content and low level of antinutritional factors. Lupine-enriched food has proved health benefits with its seed storage proteins being the main contributors to these benefits. Considerable genetic and proteomic diversity of lupine has been reported at the species and cultivar level. This article summarizes the scope in improving the protein attribute through further breeding.

Item Type: Book Chapter
Murdoch Affiliation: School of Veterinary and Life Sciences
Publisher: Academic Press
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