Желтые бобы люпина: история, использование и питательная ценность.

Yellow legume seeds used as food

Lupin or lupini are the yellow legume seeds of the genus Lupinus. They are traditionally eaten as a pickled snack food, primarily in the Mediterranean basin (L. albus), Latin America (L. mutabilis) and North Africa (L. angustifolius). The most ancient evidence of lupin is from ancient Egypt, dating back to the 22nd century BC. Lupin is commonly used in Egypt (known by the name "termes") and is eaten by the Egyptians as snack anytime as during the Sham Elnesim festival, which is a national festival in Egypt whose history goes back to ancient Egyptian times. Lupini were used by the Romans, who spread their cultivation throughout the Roman Empire. Today, lupini are most commonly found in Mediterranean countries and their former colonies, especially in Italy, Spain, Portugal, Greece, and Brazil, and across the Middle East. The Andean American variety of this lupin, Lupinus mutabilis, was domesticated by pre Incan inhabitants of present day Peru. Rock imprints of seeds and leaves, dated around 6th and 7th century BC, are exhibited in the National Museum of Lima. In Australia, the danger of cross pollination of the wild bitter and cultivated sweet low alkaloid variety is understood to be unacceptable when testing reveals the presence of one bitter bean per hundred sweet beans, and a wide quarantine zone is maintained around lupin growing croplands to prevent wind blown wild pollen from having a large influence on crop toxicity.

Lupini beans are commonly sold in a brine in jars (like olives and pickles). They can be eaten by making a small tear in the skin with one's teeth and "popping" the seed directly into one's mouth, but can also be eaten with the skin on. The skin can also be removed by rubbing the bean between forefinger and thumb. In Egypt, lupin is known by its Egyptian Arabic name "termis" (ترمس), and it is sold by street vendors as well as local markets as a snack, especially during the Sham el Nessim festival. The Andean lupin L. mutabilis, the Mediterranean Lupinus albus (white lupin), and Lupinus hirsutus are only edible after soaking the seeds for some days in salted water. In Ecuador, the lupin is often consumed as a ceviche like street food known as "cevichochos". Lupin beans can be ground into a flour, and this is widely used in parts of Europe and in Australia as an additive to wheat flour, enhancing the flavour and lending a rich, creamy colour to the resulting foods. They can also be used as a key ingredient in vegan dairy, egg, and meat substitutes. As of 2020, only 4% of lupins were consumed by humans, with the majority used as stock feed. Lupin beans are growing in use as a plant based protein source in the world marketplace.

Raw lupin beans are 10% water, 40% carbohydrates, 36% protein, and 10% fat (table). In a 100 gram reference amount, raw lupins supply 370 calories and are moderate rich sources of B vitamins, especially folate at 89% of the Daily Value (DV) (table). Lupins also contain substantial amounts of dietary minerals, including manganese at 113% DV (table). Lupins have a thick seed coat (25%) which consists mainly of cellulose (insoluble bran fiber) and is removed as the first step in processing.

Lupin allergy may cause life threatening anaphylaxis in sensitive individuals. There is some cross reactivity with peanut allergy, so nut allergy sufferers should exercise extreme caution with lupin containing food. In the EU, lupin must be listed as an allergen in pre packed foods where it has been used, but may still be hidden in over the counter products. This can be a significant problem for allergy sufferers since breads, pastries, pizzas, pasta, cakes and ice cream are all commonly sold over the counter, and all may contain lupin. Lupin has even been found in some tomato ketchup sauces. At present, no desensitization treatments are available, so avoidance is the only advice offered, alongside carrying an epi pen and anti histamine/anti inflammatory medication.