Presentation of a recipe book using beans and lupins flour

ROMÁN, MARÍA DOLORES; PLANCHUELO, ANA MARÍA; RAVELO, ANDREW.

Milán

Conferencia; XIV International Lupin Conference; 2015

International Lupin Association

State of art and aim: The eating habits of the Argentine population reflect a high level ofconsumption of meat, saturated fats, refined flours and low intake of complex carbohydrates and fiber(1). New research shows that this consumption pattern has been associated with growing index ofobesity and other chronic non-transmitted diseases (2, 3). The incorporation of white lupin beans(Lupinus albus L) and its flours can improve the nutritional quality of diets due to its high content ofproteins, dietary fiber and a good balance of polyunsaturated/saturated fatty acids fats. In Argentina,lupins beans are sold in health food shops, in pharmacies as medicinal grain and also in grocery stores aspickles (canned and bulk). Despite its important nutritional and culinary qualities, the lupins are barelyconsumed in the country. With the aim of promoting the consumption of lupins in Argentina severalrecipes with beans and lupin flour were designed, evaluated and presented in a culinary book that is in theedition process by the University of Córdoba, Argentina.Materials and Results: The pickled lupins received a high score from the panel and represent to be agood option for low sodium diets. This preserve, comparable to the soybean, has better organolepticqualities as well as the improvement in nutritional value given by the top composition of lupins aminoacids and oils. The stews and salads were innovative, attractive and very good nutritional quality disheswith also high scores. The consistency and the characteristic taste of the lupins, introduces a texture incontrast with the usual ingredients of the prepared dishes. For the baked preparations sensory analysesshowed that the incorporation of lupin flour in cakes provided a good leavening capacity and anappropriate texture. Experimental evidence also showed that cakes and cookies were very colourfulgiven by the intense yellow colour of the lupin flour, making it convenient for the use in cakes withoutegg yolks in cholesterol-free diet. A recipe book is under preparation which includes: description of thenutritional values of lupin beans and flour and recipes of Appetizers, Main dishes, Salads and Desserts.Each recipe has: ingredients, directions, nutritional values and calories.Conclusion: The recipe book (Fig. 1) designed by the authors, provide useful information for families,restaurants and institutional food managers, to incorporate lupins as a high nutritional ingredient inselected menus.References:(1) Aguirre P. (2003) Estrategias de consumo: qué comen los argentinos que comen. Ed. Miño y Dávila(2) Pou S et al (2014). Nutr Hosp. 24(3):618-28(3) World Health Organization 2005. Preventing chronic diseases: Global Report. Ginebra, Suiza