I started my DIY in July and I have been constantly testing and improving my recipe by looking for new ingredients! My main focus was nutrional balance and quality (tracability) of the ingredients, and not so much the cost.
At some point, milk and egg protein were my main source of protein, but organic egg protein is crazy expensive (55€ for 1.2 kg ; $71 for 2.6 pounds). I was fine with that I found… lupine flour !
Lupine flour is amazing: it contains 43% of protein, 28% of fiber (10% soluble, 90% not soluble), 17% carb, 12% fat. Its amino acid profile is almost complete, except for methionine, which it lacks a little bit. And it is cheap (relatively speaking): 13€/kg for organic lupine flour.
My almost fully organic, fairly high protein (25%) soylent cost now 4€ for 1200 kcal (breakfast and lunch), and tastes great. I use a combination of milk protein and lupine flour as my protein source. Lupine flour also acts as my main source of insoluble fiber.
Why am I posting this? Obviously because I’m the founder of the well-known LupineFlour Inc., but also because I have been stalking this forum for quite a while, and I have not read anything regarding lupine flour.
I humbly thought that it could benefit the community to try out this source of protein. I’m also secretly worried that there is a very obvious reason why lupine flour is not considered a good protein source, but I’m just to ignorant to be aware of it… (in that case, please let me know…)