Cereal Chem 57:9 - 11.  |  VIEW ARTICLE
Sweet Lupine-Fortified Bread: Nutritional Value and Amino Acid Content.

A. A. El-Dash, V. C. Sgarbieri, and J. E. Campos. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

Full-fat sweet lupine flour (SLF), which is rich in protein (39.7%) and has a fairly high concentration of the indispensable amino acids lysine, leucine, and threonine, was used to fortify bread at 7 and 10% levels (on flour basis). The protein efficiency ration (PER) of bread fortified with 7% SLF was 0.90, slightly higher than that of the control (0.81); however, the PER of bread fortified with 10% SLF showed an increase of 58% over that of the control. Fermentation resulted in an increase in lysine. During baking of the fermented dough, a reduction in the dibasic amino acids lysine and arginine occurred. The concentrations of lysine, arginine, aspartic acid, isoleucine, and tyrosine were higher in the fortified bread than in the control, but those of proline and phenylalanine were lower.