title: [Lupine, a contribution to the human food supply. 4. Acceptability of Lupinus alba flour].
abstract: 48 different dishes enriched with lupinus albus flour have been tested by 20 persons. The test duration has been 4 weeks. Meals and products with lupine admixtures have been judged equally with concern to corresponding conventional dishes. Farinaceous products had the best test results. Therefore, it is recommended for Peru to add lupine flour when producing bread, biscuits, sauces, soups, and noodles (maccaronis etc.). The test time had no influence to the test results.
mesh_terms: D001939:Bread; D003296:Cooking; D004044:Dietary Proteins; D005433:Flour; D005527:Food, Fortified; D006801:Humans; D010568:Peru; D010940:Plant Proteins; D012639:Seeds; D014675:Vegetables
chemical_list: D004044:Dietary Proteins; D010940:Plant Proteins
vernacular_title: Die Lupine, ein Beitrag zur Nahrungsversorgung in den Anden 4. Die Akzeptabilität des Mehles von Lupinus albus