Good Grains International, Inc.
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Product Information - Product DevelopmentProduct information and development consists of the following:
Whole Lupin Bean
Hull/Fiber Content
Amino Acid Composition
Whole Grain Lupin FlourWhole Grain Sweet White Lupin Flour is made from "Grade A" Sweet White Lupin beans after the bean has been cracked and the fibrous hull has been removed by natural, non-chemical means. The cotyledon is then milled under processing conditions maintained according to general milling procedures.
Amino Acids Composition
Notable Nutritional CharacteristicsWhole Grain Lupin Flour is a highly nutritious, easily digestible, world-class food product. It is arguably the highest source of natural, unprocessed protein flour in existence and may exceed all flour sources, processed and unprocessed, in proteins, digestibility and the bio-availability of essential nutrients. Whole Grain Lupin Flour is rich in non-gaseous sugars, high in essential amino acids, cholesterol free, contains negligible amounts of Trypsin Inhibitors, Raffinose, Stachyose and Xylose, all known to interfere with digestion, and is more than 3 times higher in Lysine than High Lysine Corn, which is bred for its Lysine content and used as a principal ingredient in the battle against starvation. Whole Grain Lupin Flour is also low in Lectins and Saponins, two known gastric irritants, the latter of which afflicts the soybean even after extensive baking and processing. Additionally, Whole Grain Lupin Flour is low in Phytic Acid, which in the soybean, due to its higher content, binds with calcium and zinc, rendering them nutritionally unavailable. No heat or chemical treatment is necessary in the creation of the Whole Grain Lupin Flour, thus rendering it a superbly healthy food, by any standards. StorageBest stored in cool, dry conditions in bulk or packaged in 50 lbs. net weight polylined paper bags. Six to nine month storage stability can be expected at conditions of 50% humidity and 75 degrees Fahrenheit. General UsesUtilization of 5-40% Lupin Flour to increase protein levels and enhance the textures of breads, soups, tofu, tempeh, processed foods, pastries, doughnuts, pancakes, pastas and snacks. Seed Research & DevelopmentThe Company plans to develop and aggressively improve varieties of Sweet White Lupin seed strains by establishing a network of contract, foundation and certified seed growers. Qualified breeders are convinced that they can alter Sweet White Lupin's physical and genetic characteristics. Improving its quality and adapting specific strains to drought conditions and to high saline, high mineral and high pH soils, all of which, would further expand its agricultural and economic impact in environments that remain too adverse for other food crops. The Company is establishing domestic and international breeder seed programs, in order to continue to strengthen and further propagate new varieties of Sweet White Lupin. |
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The Sweet White Lupin Bean is a tasty, high protein and fiber rich food source. It is easily digested in its raw form and can be used directly from the field to create delicious, nutritious shelf and staple food products.