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Lupin

Lupin is one of the poorer intensity cultivated cereal crops on Ethiopia. Lupin cultivated here needs a subtropical or tropical climate with more than 500 millimeters of annual rain and it is bitter once. As market research shows that more than 75% supply comes for Gojam and some parts of Gonder. Even if it needs subtropical or tropical climate Ethiopian farmers cultivate it in all climates.

Lupins are: One of the highest sources of plant proteins available (40%), roughly 4 times higher than whole grain wheat; One of the highest sources of dietary fiber (36%); Easily digestible with high bio-availability of essential nutrients and minerals; Cholesterol free and contain negligible amounts of trypsin inhibitors (known to interfere with digestion) often found in other legumes; Very low in lectins and saponins (two known gastric irritants), the latter of which afflicts the soybean even after extensive baking and processing; Convenient, healthy and do not require heat or chemical treatment; Are probiotic promoting the growth of good bacteria; Are very high sources of essential amino acids and; Gluten free and Non GM.

Studies have revealed that bitter Lupins: Suppress appetite; reduce the glycaemic load of carbohydrate based foods; Reduce blood pressure; Improve glucose metabolism (diabetes); Improve bowel health.

The lupin is devoid of starch, which is very unusual for a species of edible bean. Lupins have a thick seed coat (25%) which consists mainly of cellulose (insoluble fibre-bran) and its removal is the first step in lupin processing. The kernel (split) of lupin is rich in protein (40%), fibre (40%) and moderate in fat (8%) made up largely of unsaturated fatty acids. Intensive plant breeding programs have ensured that modern lupin varieties have relatively low levels of the alkaloids found in their ancestral genotypes. Lupins also contain moderate amounts of carotenoids; beta carotene, lutein, zeaxanthin and tocopherols (Vitamin E).

Lupin oils have high antioxidant capacities due in part to the presence of tocopherol (Vitamin E the total vitamin E content is about 2.3-4.6 mg/kg of oil). Proteins of white lupin seed, a naturally isoflavone-poor legume, reduce cholesterolemia in rats and increase LDL receptor activity in HepG2 cells.

Three Mediterranean species of lupin (blue lupin, white lupin and yellow lupin) are widely cultivated for livestock and poultry feed. Both sweet and bitter lupins in feed can cause livestock poisoning. Lupin poisoning is a nervous syndrome caused by alkaloids in bitter lupins, similar to neurolathyrism. Mycotoxic lupinosis is a disease caused by lupin material that is infected with the fungus Diaporthe toxica; the fungus produces mycotoxins called phomopsins, which cause liver damage.

We keep our stock at moisture content around 10 to 12% to prevent insect and or disease outbreaks in storage. Usually our storage system carefully fumigated before storing the stock and all storage areas we have monitored regularly to identify potential problems early. We often pack at the time of sales in 50kg package system but it might vary depend on the demand of the buyers.