Lupin plants can grow on marginal lands and in the cold regions of Europe. They produce lupin beans, which contain around 30-40 % proteins and 20 % fats [1]. The high protein and fat content puts the lupin plant into direct competition with soy, which is mostly imported. Despite these promising nutritional values, the potential toxic quinolizidine alkaloid content of up to 4 % leads to prior testing before consumption. Therefore, four different extraction methods were tested and compared.
