Main Article Content

Lyudmila Rukshan Alena Navazhilova Dmitry Kudin


The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.
Practical applications
Recommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.

Article Details


Grin V.V. Belarusian lupine in the European Union. Belarusian agriculture, 2003, 4: pp. 34-35. [in Russian].

Rukshan, L., Nаvаzhylаva A., Kudin D. Using lupine for flour production. Baker, 2008, 4(16): pp. 29-32. [in Russian].

Rukshan, L., Nаvаzhylаva A., Logovskaya V. Use of lupine processing products for the production of flour products. Baker, 2008, 6(18): pp. 38-41. [in Russian]

Rukshan, L., Nаvаzhylаva A. Logovskaya V., Kudin D. Quality of lupine seeds and prospects for use in the production of biscuit-like products. Food Science, Engineering and Technologies 2012: 19-20 October 2012. Plovdiv, 2012, 59: pp.372-376. [in Russian]

Rukshan, L., Nаvаzhylаva A., Kudin D. Technological properties of seeds of leguminous crops as raw material for confectionery products from flour. Messenger of Mogilev State University of Food Technologies, 2017, 2 (23): pp. 38-43. [in Russian]

Sizenko E.I., Lisitsyn A.B., Kudryashov L.S. Nutritional value of lupine and directions of use of products of its processing. All about the meat, 2004, 4: pp. 34-37. [in Russian]

Varieties and hybrids of agricultural crops from Institute of Agriculture and Selection of the National Academy of Sciences of Belarus (cereals, legumes, cereals, oilseeds). Belarusian agriculture, 2006, 3(47): pp. 2-13. [in Russian].

Vovnyanko E.K., Krasilnikov V.N. Lupine seeds are a new promising source of dietary protein. Central institute of scientific and technical information of food industry, Moscow, 1991, 4: pp. 1-32. [in Russian].

How to Cite
RUKSHAN, Lyudmila; NAVAZHILOVA, Alena; KUDIN, Dmitry. Quality analysis and prospects for use of lupin seeds of Belarusian selection. Food Science and Applied Biotechnology, [S.l.], v. 3, n. 1, p. 22-29, mar. 2020. ISSN 2603-3380. Available at: <>. Date accessed: 07 apr. 2020. doi: