Aussie legumes used to create a creamy lab-cultured yoghurt

Food engineers have used Australian sweet lupins (legumes) to create a yoghurt that is claimed to rival dairy in taste and texture, while delivering more nutrition than typical plant-based yoghurts.

Made from Aussie lupins and oats, the ‘super-yoghurt’ formula is highlighted in a Monash University study due to its fast fermentation time, dairy-like texture and nutritional profile.

Led by Associate Professor Sushil Dhital and PhD candidate Damodar Dhakal at Monash’s BioPRIA institute, the study analysed yoghurts over seven days of refrigerated storage after fermenting them with various combinations of probiotic strains. The investigation aimed to understand how different probiotic mixtures influenced yoghurt quality over time.

It found the lupin-oat milk yoghurt fermented with a combination of Lactobacillus plantarum and Bifidobacterium probiotics was the standout.

Dhital said the high protein and fibre content of lupins, along with the unique probiotic combination used in the yoghurt, contributed to its thick creamy palate, along with its good nutritional profile and texture.

“It’s also lower in saturated fats compared to most coconut-based yoghurts, and potent with other micro-macro nutrients and beneficial bacteria that make it an enticing alternative for the yoghurt industry,” Dhital said.

“Manufacturers interested in developing the lupin-oat yoghurt into a commercial product are free to utilise our research and we are happy to offer technical support to industry.”

The Australian sweet lupin is iconic to Western Australia which is responsible for 85% of the world’s lupin crop. Once an ancient staple, lupins are experiencing a resurgence in popularity due to their high protein content and nutritional benefits, as well as their ability to improve soil health.

The full research findings can be found in the journal Food Hydrocolloids.

Image caption: Fresh batch of lupin yoghurt at Monash Food Innovation.