Species‐Dependent Effects of Debittering on Lupin Flour Composition and Techno‐Functionality

ABSTRACT Background and Objectives Lupin seeds are promising plant‐protein sources but require debittering to remove alkaloids, a process that varies among species. This study examined species‐specific effects of debittering on composition, antioxidant compounds, and techno‐functional properties of Lupinus albus and L. mutabilis flours. Findings Debittering induced significant species‐dependent changes in most compositional and functional traits. L. mutabilis exhibited extensive modifications in fiber, mineral profile, antioxidants, and water‐ and oil‐related functional properties, whereas L. albus showed comparatively limited changes, indicating compositional and functional stability. Flavonoids were reduced to undetectable levels in both species, while carotenoid responses were species‐specific. Principal component analysis revealed a clear separation between raw and debittered L. mutabilis samples. Conclusions Debittering effects cannot be extrapolated across lupin species and require species‐specific evaluation. Significance and Novelty This study integrates compositional, antioxidant, and techno‐functional analyses to elucidate how species‐specific debittering shapes flour functionality, providing a framework for targeted lupin ingredient development.