Fri, Dec-01-06, 21:40
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Senior Member
Posts: 28,330
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Plan: Hedonic Paleo
Stats: 209.5/170.4/165
BF:
Progress: 88%
Location: San Diego, CA
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Oh found this: lupin.org
And this: http://www.lupins.org/feed/#ingredients
Quote:
Food Ingredients
All lupin food ingredients are:
* GM Free
* Gluten free
* Close to Zero GI (Glycemeic Index)
Lupin Kernel Flour
In Europe and Australia lupin kernels are milled to produce an attractive pale yellow flour for niche market use. In both cases these flours which are used at low inclusion rates to enhance wheat flour, for use in a wide range of quality baked goods and confectionery.
In France the company Lup’ingredients produces a range of flours from the European White Lupin (L. albus). In The Netherlands LI Frank produce kernel flours from the Australian Sweet Lupin (L. angustifolius).
www.lifrank.nl
www.lupin.fr
Smaller quantities of Kernel flour of L. albus is also milled by Avelup in Chile and of L. angustifolius in Australia.
Dough functionality
Lupin kernel flour increases water retention and fat binding and can be a partial egg and butter replacement. It can improve the shelf-life of bread and improve the colour of biscuits, muffins and pasta.
Health implications
Nutritionally, the combination of high protein, high fibre and and health-wise very low glycaemic index are seen as a positive.
Human dietary research at Deakin University (Melbourne, Australia) found that replacing 10% wheat flour with lupin flour in bread resulted in significantly lower blood glucose and insulin levels after consumption. These results have been confirmed in another lupin bread trial conducted at Royal Perth Hospital (Western Australia).
...
Lupin Kernel Fibre Isolate
Kernel fibre remains after protein has been solubilised at high pH. It is predominantly a complex polysaccharide with a rhamnogalacturonic acid backbone with predominantly galactose and arabinose side chains. Some protein material can be strongly bound to the fibre fraction.
It can be further purified to a range of hydrocolloid fractions including pectic galactan.
www.megazyme.com/downloads/en/msds/P-PGALU.pdf
Functionality
It is virtually colourless, odourless and tasteless and can hold up to eight times its own weight of water. It can be used as a fat replacer in a range of products without losing functionality or taste (typically at 10-20% fat replacement in biscuits, sausages, burgers etc.).
Health implications
Researchers at Deakin University (Melbourne, Australia) have conducted dietary intervention studies with lupin kernel fibre and have found indicators for:
* Appetite suppression: Sausages with 20% fat replacement with lupin fibre was more satiating than either a full fat sausage or a sausage with 20% fat replaced with inulin.
Archer, BJ et al. (2004). Effect of fat replacement by inulin or lupin-kernel fibre on sausage patty acceptability, post-meal perceptions of satiety and food intake in men. British Journal Nutrition 91: 591-599.
* Cholesterol lowering: In an experiment comparing 2 diets with the same total fat content - lupin fibre reduced LDL cholesterol from 3.5 to 3.1 mmol / L.
Hall, R. S., Johnson, S. K., Baxter, A. L. and Ball, M. J. (2005). Lupin kernel fibre-enriched foods beneficially modify serum lipids in men. European Journal of Clinical Nutrition 59: 325-33.
* Bowel health: Lupin fibre acted as a faecal bulking agent, it reduced stool transit time by 17% and lowered the pH of the colon from 6.6 to 6.3. The fibre is considered a beneficial pre-biotic, increasing the number of Bifidobacterium in the gut tenfold.
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I've looked all over the Internet and couldn't find a source for lupin flour. 
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