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The seeds are used for different foods from lupin flake, vegan sausages, lupin-tofu, and lupin flour. Given that lupin seeds have the full range of essential amino acids and that they, contrary to soy , can be grown in more temperate to cool climates, lupins are becoming increasingly recognized as a cash crop alternative to soy.
The species are mostly herbaceous perennial plants 0.3–1.5 metres (1–5 feet) tall, but some are annual plants and a few are shrubs up to 3 m (10 ft) tall. An exception is the chamis de monte (Lupinus jaimehintonianus) of Oaxaca in Mexico, which is a tree up to 8 m (26 ft) tall.
In 1954, arctic lupine seeds belonging to the species Lupinus arcticus were found in the Yukon Territory in glacial sediments, believed to be at least 10,000 years old. The seeds were germinated in 1966. Later, new dating techniques revealed that they were likely modern seeds (less than 10 years old) contaminating ancient rodent burrows. [11] [12]
Additionally, lupins have strong roots, that can reduce the compaction of a soil. [13] The whole plant, including the seeds, is widely used as a fodder for livestock, due to its high protein and energy content. Lupins contain high levels of fermentable carbohydrates and low levels of starch and are, therefore, an adequate ruminant feed.
Lupinus mutabilis is a species of lupin grown in the Andes, mainly for its edible bean. Vernacular names include tarwi (in Quechua II, [2] pronounced tarhui), chocho, altramuz, Andean lupin, South American lupin, Peruvian field lupin, and pearl lupin. [3] Its nutrient-rich seeds are high in protein, as well as a good source for cooking oil.
Lupinus albus beans, cooked and pickled in brine.. The beginning of lupin cultivation in the Old World is sometimes associated with Ancient Egypt. [4] It is more likely, however, that white lupin was originally introduced into cultivation in ancient Greece, where its greatest biodiversity was concentrated and where wild-growing forms have been preserved until today (ssp. graecus). [5]
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Lupinine is a hepatotoxin prevalent in the seeds of leguminous herbs of the genus Lupinus. [9] Lupinine and other quinolizidine alkaloids give a bitter taste to naturally growing lupin flowers. [5] Due to the toxicity of quinolizidine alkaloids, lupin beans are soaked overnight and rinsed to remove some of their alkaloid content. [7]