Nutritional value of white lupin and prospects of its use in the production of food from vegetable raw materials

Relevance. Legumes are considered a wonderful food source of biologically valuable components that can positively affect many physiological and metabolic processes. Lupine flour contains protein, carotenoids, vitamin E, macroand microelements, is rich in magnesium, potassium, iron. A distinctive feature lupin the complete absence gliadin gluten its composition, which especially important for people with digestive disorders, white seed processing products serve as excellent to increase nutritional value food, primarily such bakery confectionery. Methods. The materials scientific research field production, biochemical composition seeds, feasibility using production from plant raw have been studied. Results. play an role human nutrition part traditional diet regions around world. Legumes, including lupin, contain significant amount fiber, trace elements phytochemicals. As daily diet, they beneficial effect and, thus, help control prevention diseases civilization, diabetes mellitus, coronary heart disease, atherosclerosis. long-standing problem associated legumes rather high content anti-nutritional factors limit their biological value. According current research, these compounds be easily removed or reduced when conditions change; some substances may also positive on health.