To explore the possibilities of using lupine as a soybean replacement in fermented foods, fermentation profiles of lupine and soybean by Aspergillus oryzae and A. sojae, respectively, in a solid-state culture were compared. Biomass, spore concentration, oxygen consumption rate, carbon dioxide production rate, water activity, and production of three enzymes, namely amylase, protease, and cellulase, were measured during a 7-day fermentation. The similarity of fermentation profiles and the reported nutritive value of lupine and soybean lead to the conclusion that lupine can be used as a potential replacement of soybean in certain fermented foods.
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Sardjono et al. (1998) studied this question.