Lupin - A Review of the Chemical Composition, Health Benefits and Its Uses in Bakery and Pastry Products

  • Consuela Lorela Cristiana DOMUȚA
  • Simona MAN
  • Simona CHIŞ
  • Anamaria POP
  • Sevastiţa MUSTE
  • Adriana PĂUCEAN
Keywords: bioactive compounds, gluten-free, health benefits, Lupinus


One of the gluten-free legumes that has received special attention in the last period due to its nutritional value and health benefits is lupin (part of the Fabaceae family, genus Lupinus). Due to the fact that lupin is rich in proteins, lipids, fibre, vitamins, minerals and bioactive compounds such as phenols, β-carotene, lutein, zeaxanthin, tocopherols, has been used in different types of foods (mostly in various bakery-pastry products) in order to improve their nutritional quality. Lupin has also been used because its health benefits such as reducing blood pressure, lowering cholesterol levels and preventing cardiovascular disease. This study is focused to demonstrate the importance of lupin by describing the bioactive potential of lupin and its benefits. The methodology of the study consists in consulting databases with specialized articles from 2010-2022.