Lupin is a high-protein plant of the legume family, which is grown in Russia and other countries as a forage crop, green manure, and raw material for the food industry. Lupin seeds contain up to 50% protein, exceeding the soybean content (up to 45%). Thanks to symbiosis with nodule bacteria, the plant fixes nitrogen from the air, as well as assimilates phosphorus and potassium, increasing soil fertility. As a result, lupine can be grown on poor, moderately acidic or sandy soils, even in harsh climatic conditions, which makes it an economically advantageous option compared to soybeans: cultivation costs are 3-4 thousand rubles/ha instead of 10-12 thousand rubles/ha.
In the food industry, lupin is used for the production of gluten-free flour, groats and flakes, which are used in bakery products, pasta and confectionery, as well as vegetable meat alternatives. The seed meal contains about 40 g of protein per 100 g of product and 30 g of dietary fiber, which are prebiotics. In addition, lupin is rich in unsaturated fatty acids (about 90% oleic and linoleic), making it a balanced source of fats. Seed extracts contain antioxidants, phytoestrogens and bioactive peptides that have hypocholesterolemic, hypoglycemic, anti-inflammatory and immunomodulatory effects.
The sideral use of lupine improves soil structure by increasing water permeability and aeration, as well as destroying pests such as nematodes. When sowing, it is necessary to inoculate seeds with bacteria, dress them and deep bury (at least 5-6 cm). Lupin is used as a feed in silage, hay, grass meal and fodder mixtures for livestock, poultry and fish. Due to the absence of gluten, it is suitable for people with celiac disease, and its high protein content makes it a potential “superfood” for the prevention of cardiovascular diseases, diabetes and obesity.
