Nutritional features of flour blends composed of durum wheat and lupin

Abstract

SummaryThis study aims to improve the nutritional characteristics of durum wheat re‐milled semolina by adding 3%, 7%, 10% and 15% lupin flour (Lupinus albus L.) (L For lupin protein concentrate (LPC) (Lupinus angustifolius L.). Lupin flour showed a high protein content (40.05 g/100 g), which further increased to 55.00 g/100 g in the protein concentrate. Compared to re‐milled semolina, the protein content of the flour blends significantly increased for additions of LPC ≥ 3% and LF ≥ 7%. The lysine score significantly increased at levels of addition of LF or LPC ≥ 7%. The addition of LF at levels ≥ 3% determined an increase of manganese and iron, while copper and zinc increased at addition levels ≥ 10%. The macroelements significantly increased with the addition of LF (at levels ≥ 3% for magnesium; ≥10% for potassium and calcium; ≥15% for phosphorous) and LPC (at levels ≥ 3% for potassium and magnesium and ≥10% for calcium). The obtained flour mixes are potentially suitable for the formulation of biofortified and functional foods.