The grains of lupine are manufactured into flour, milk and curd. The flour is used to improve the properties of different pasta and baking products.
Products with vegetable proteins are particularly indispensable for the increasing number of people being allergic against milk proteins and for the vegetarians in their daily food plan.
All the protein-richest edible plants are leguminous plants: peas, lenses, bean, soy and, in addition, lupine.
