Conversion of cattle feed into nutritional flour for elderly residents

Beans traditionally used to feed cattle could reduce malnutrition rates in aged care residents in Australia, according to a Queensland researcher.

The bean, lupine, has been turned into flour and added to the diets of around 2,000 aged care residents as part of a program delivered to 15 facilities across Queensland.

Research leader Cheri Hugo said the program was achieving “significant” results.

“On the last trip, six months ago, their long-term residents [who are part of the program] showed a 29 percent improvement in nutritional status,” said Dr. Hugo.

By comparison, malnutrition typically decreased by about 6 percent over 12 months in other Australian studies of aged care nutrition programs, she said.

Photo of yellow lupine pods on plant.

Lupine beans can be turned into flour and then baked goods. ((Kim Hunan: ABC Villager)

Almost one in two people living in residential aged care in Australia are malnourished or at risk of malnutrition, according to the 2018 Royal Commission into the Quality and Safety of Aged Care.

One of the royal commission’s recommendations was to provide residents with nutritious, “demanding” meals to reduce health risks including falls, fractures, infections and prolonged treatment.

A blonde woman smiles at the camera

For the past 11 years, Cheri Hugo has worked as a nutritionist with the aged care sector. ((ABC News: Kim Lang)

Dr. Hugo said that food plays a major role in the well-being of residents.

“We know when we get the food right, and it tastes good, we use less supplements,” Dr. Hugo said.

“But when we measure quality of life, we can really measure the impact that the first dietary intervention has on overall quality of life.”

A collage of three photos shows lupine being processed into flakes and flour.

Lupine beans are processed into various forms including flour and flakes. ((ABC News: Peter Haley)

The program followed a 2018 Bond University study that spanned 18 months and found that malnutrition was reduced by 34 percent in aged care residents who introduced lupine flour to their diets within three months.

Publication of the Lupine portion of the study remains under embargo while Dr. Hugo tries to commercialize her findings.

At the same time, 10 other articles were published on aspects of the research findings.

Delicious and nutritious

Chef Ben Hazelwood has worked for the Dr. Hugo nutrition business for the past three years, ensuring that lupine flour does not compromise the flavor of the food.

Mr. Hazelwood uses the flour in stews and soups.

“Lupine has a very, very mild, nutty flavor and I’ve found that it really complements a lot of different ingredients,” he said.

“I like to make things like carrot cake, coffee cake [and] “Mud cake because it has a very similar bitter note.”

Loading…

He said that instead of ordinary wheat, he increases the percentage of lupine flour that is used in his recipe.

“I want to find ways to get more [lupin] As I can,” he said.

“So, we try and see what flavors work really well and try to incorporate different flavors.”

Eric Anderson is the executive director of Adventist Retirement Aged Care Facility, where residents have added lupine to their diet for the past five years after an 18-month trial.

“The biggest improvement has been in the protein intake, reducing the number of supplements we have to use and a great result for our residents in terms of their muscle mass,” he said.

Loading…

However, nutritional value was not the only benefit of using lupine flour.

“From an economic point of view, it’s better for us to obviously use fewer supplements, which are more expensive,” he said.

“It wasn’t so much about the cost as it was about getting good results and making the food appetizing.”

Not all residents can add lupine to their diets.

“There is a close relationship between peanut allergy and lupine flour,” he said.

“We check it more than once to make sure there are no problems [with residents reacting]”

Farmers are ready to supply

In the New South Wales border town of Albury, farmer Gary Drew has been growing lupins as fodder for his livestock since the 1980s.

Ten years ago, he shifted his focus to people.

Loading…

“The idea of ​​human consumption didn’t come until we actually fattened and rolled some lupine in a dry period,” Mr. Drew said.

“So, I brought a truck home to feed the stock, and I rolled back the tarp and the sun shone on them.

“They smell like Uncle Toby and I go, why don’t we eat this?”

Humans have eaten lupines for centuries, but they are not commonly eaten in Australia.

Despite this, 80 percent of the world’s lupins are grown here, Mr. Drew said.

Lupine flowers.

Lupine flowers. ((Photographer: Salty Davenport)

Albus, or the sweet white lupine variety, commonly used for human consumption, is still underrepresented in Australia.

The main species of lupine, angustifolius, is grown for animal feed.

Chris Johnston, Mr Drew’s sister and business partner, said the lupine protein level was one of her symptoms.

“They are high in protein, high in fiber, low in carbohydrates and contain all the amino acids,” she said.

“Just for example, they have three times more protein than quinoa.”

Loading…

Mr Drew said the decline in consumption in Australia was due to poor education about the nutritional value of fruit.

“Research on the nutritional value of lupins and other legumes versus grains has been done since the 1980s,” he said.

“Everyone knows how good they are but yes, we need to get it to general consumption in Australia.”

#Conversion #cattle #feed #nutritional #flour #elderly #residents

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top