Lupine Kernel Fiber: Metabolic Effects in Human Intervention Studies and Use as a Supplement in Wheat Bread

In many developed countries, supplementation with dietary fiber (DF) is of particular importance because far too little DF is consumed, despite the increasing knowledge about its value. Besides well-known fibers such as cereal fibers and pectin, a fiber source that has received little attention but that should be considered in the future is lupine fiber. Like soy, peas, and beans, lupines belong to the family Fabacea, commonly known as legumes. Due to its neutral taste, mouthfeel, and white color, lupine kernel fiber can be incorporated in high amounts into foods without impairing the sensory profile. This can be obtained by extracting proteins and other water-soluble substances from the dehulled and deoiled kernels. Lupine kernel fiber has a beneficial impact on the function of the colon and on general health. Lupine kernel fiber has a positive impact on the putative risk factors of colon cancer. Lupine kernel fiber addition results in increased water absorption of the dough. Due to the prolonged freshness, consumers preferred bread fortified with lupine kernel fiber at an optimum 10% level. Lupine kernel fiber can be used as a substitute for wheat, resulting in reduced carbohydrate content and caloric density.