Lupin ( Lupinus angustifolius ) as a Protein‐Rich Emerging Crop Adapted to Uruguay: Nutritional and Functional Potential

The increasing demand for sustainable protein sources highlights the need to explore novel crops with high nutritional value and functional potential. Lupinus angustifolius , a legume recently introduced in Uruguay, was comprehensively characterized to evaluate the nutritional composition, bioactive profile, and techno‐functional properties of its flours. Six seed samples representing two cultivars were analyzed for proximate composition, fatty acid profile, minerals, phenolic compounds, tocopherols, antioxidant capacity, and functional attributes. Protein contents ranged from 35.4% to 38.7% (dry basis), with dietary fiber representing 39%–48% of total sample mass. Lipid contents (6.4%–9.9%) were dominated by unsaturated fatty acids, particularly oleic and linoleic acids. Mineral concentrations of calcium, magnesium, phosphorus, potassium, and zinc were within reported ranges. Bioactive and antioxidant analyses revealed moderate total phenolic contents (0.71–1.60 mg GAE/g) but significant contributions of flavonoids and γ‐tocopherol as the predominant isoform, conferring a notable antioxidant capacity (up to 61,509 μmol TE/g by ORAC). Principal component analysis highlighted associations between flavonoids, tocopherols, and antioxidant capacity. Techno‐functional evaluations showed high water‐holding capacity (2.5–3.0 g/g), oil‐holding capacity (1.6–1.9 g/g), and pH‐dependent protein solubility, consistent with the behavior of α‐ and β‐conglutins. Overall, Uruguayan L. angustifolius flours present a valuable nutritional and functional profile, supporting their potential as sustainable plant‐based ingredients. These results reinforce the role of lupin as an emerging protein‐rich crop that may diversify plant protein sources while contributing to the development of functional foods aligned with sustainable food systems.