Date of Award


Degree Type


Degree Name

Bachelor of Applied Science (Hons.)


School of the Arts and Applied Sciences


Western Australian College of Advanced Education

First Advisor

Dr. F. Flanagan

Second Advisor

Mr D. Petterson

Third Advisor

Dr. R. Bell


The purpose of the research was to assess the use and acceptability of the lupin seed and sprout as a human food. Two studies were designed. 1. The first study involved the biochemical analysis and nutritional evaluation of the lupin sprout. Protein Efficiency Ratio, and Apparent Biological Value, Net Protein Utilization, and Digestibility tests measure protein quality. Biochemical assays included nitrogen and hexane extracts, amino acid profile, and selected minerals and anti-nutritive factors. 2. The second quality study investigated the changes that occur as a result of in the eating partial substitution of lupin flour into a wheat flour-based, standard shortbread biscuit. This was achieved through recipe development, and scientifically designed and controlled sensory evaluation. Lupin was incorporated into the product at 10% and 30% of the total flour.