The Australian Sweet Lupin kernels or the protein extract from kernels can be used to make milk. Like soy milk, Australian Sweet Lupin milk is healthy balanced plant-based beverage, without the saturated fat found in dairy milk. Australian Sweet Lupin milk can then be used to make excellent yoghurt and pro-biotics (Han et al, 1985; Lee et al, 1986; Camacho et al 1988; Jimenes-Martines et al 2003).
German researchers from the Fraunhofer Institute for Process Engineering and Packaging IVV in Freising, have made an ice-cream exclusively from Australian Sweet Lupin (lupin) proteins and canola oil. The balanced proportion of omega-3 and omega-6 fatty acids and cholesterol-lowering lupin protein mean that the ice-cream has nutri-physiological benefits. The lupin protein that is present in the ice-cream is easy to process and has excellent sensory properties.
Tofu Hung et al. (1990) and Ho (1996) both showed it was possible to incorporate up to 30% lupin milk (Australian Sweet Lupin) with soy milk before the coagulation stage and produce a very acceptable product, with the advantage of a lower unit cost of production.
Camacho, L. and Sierra, C. (1988). Lupin processing for the obtainment of a tofu-like product. In: T. Twardowski (Ed.). Proceedings of the 5th International Lupin Conference. Poznan: July 1988. 682-685. International Lupin Association. Poznan.
Han, O., Tae, W.T., Kim, Y.W., Lee, J.K., Lee, C.H. (1985). Lactic acid fermentation of lupinseed milk. Korean journal of Applied Microbiology and Bioengineering 3, 191-198
Ho, R.W.L. (1996). Incorporation of lupin into tofu. MSc Thesis, Curtin University of Technology, Perth, Australia.
Jimenez Martinez C, Hernandez Sanchez H, Davila Ortiz G, (2003) Production of a yogurt-like product from Lupinus campestris seeds. Journal of the Science of Food and Agriculture, 83, no6, pp.515-522
Lee, C.H. (1986). Lupin seed for human consumption. Proceedings of the 4th International Lupin conference. Geraldton, Western Australia, pp.64-76.