Use of lupin flour in foods’ production

Use of domestic lupin flour will significantly increase the food safety of Russian Federation by means of replacement of imported protein produced in China; their rate takes 97.5% in our market. Plant protein, particularly the lupin protein answers the demands of actual time – the country needs cheap, qualitative products made from local row material. Nutritional value of lupin flour is determined by balanced content of protein (34-46%), oil (3-10%), fiber (10.6-18.2%) and carbohydrates (15-22%). Lupin flour is used for production of gluten-free foods with dietary and therapeutic properties; flour of lupin husk is full valuable, functionally technological and promising raw materials used as food protein supplement. Food supplement enriched with processed lupin should answer the limit acceptable concentration of alkaloid in foods. Foreign lupin flour production and use have the commercial scope; at the same time it practically stopes out in the RF in spite that the perspective of lupin row materials is declared for food quality improving. The article presents the possibility of lupin flour use in development of foods with functional purposes.