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Soy and legumes from Peru
Lupin seeds are bitter with alkaloids, so they are soaked in many changes of water for days before they can be fermented. In recent studies the debittered seeds were grown into tempeh with Rhizopus, or mixed with rice koji and salt and ripened into miso. The sources read describe only these modern ferments, not a traditional fermented lupin.
| Tarwi seeds, for debittering500 g in 5 L water | [alarcon2026] |
| Commercial Rhizopus oligosporus starter1 g per 100 g of seed | [alarcon2026] |
| Vinegar | Added after cooking to bring the pH to 3.5–4.5[alarcon2026] |
| Starter | defined culture: Rhizopus oligosporus (tempeh) or Aspergillus oryzae koji (miso) |
Total time across the recorded steps: 8 days – 14 days
What changes: The tarwi seeds soak for a day and are cooked twice in fresh water
Output: soaked, cooked seeds.
Microbes at work in this step
none
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Lupin seeds are bitter with alkaloids, so they are soaked in many changes of water for days before they can be fermented. In recent studies the debittered seeds were grown into tempeh with Rhizopus, or mixed with rice koji and salt and ripened into miso. The sources read describe only these modern ferments, not a traditional fermented lupin. Made in 5 steps over 8 days – 14 days. The longest step, soak for days in changing water to leach out the alkaloids, takes 5–10 days (Alarcón R 2026). Rhizopus oligosporus, added as the tempeh starter and Lupin miso: Aspergillus oryzae koji plus a set mix of Zygosaccharomyces rouxii, Debaryomyces hansenii, Candida versatilis, Lactiplantibacillus plantarum, Leuconostoc mesenteroides and Tetragenococcus halophilus do most of the fermenting.
| Main step | 5–10 daysReported[alarcon2026][santos2025] | Soak for days in changing water to leach out the alkaloids |
|---|---|---|
| Temperature | 30 °CReported[alarcon2026] | Incubate until the seeds bind into a cake |
| Acidity | pH 3.5–4.5Reported[alarcon2026] | Hull, cook and acidify |
Lupins must be debittered for days before fermenting. Tarwi tempeh showed greater protease activity than quinoa tempeh in the same study.
Not a tested home method. Bitter lupin seeds hold quinolizidine alkaloids that are toxic to people, and severe poisoning can lead to cardiac arrest or respiratory paralysis (Peloso 2026). Both studies debittered the seeds by soaking them in changing water before fermenting. A laboratory debittering process cut the alkaloids by 94–99 % in another study, yet all eight samples stayed above the 200 mg/kg limit Australia and New Zealand set for lupin flour, and the EU has no harmonised maximum levels (Peloso 2026). Neither fermentation study reports alkaloid levels in the finished tempeh or miso, so nothing here shows that fermenting makes bitter lupin safe. Lupin can also cause severe allergic reactions, often in people allergic to peanut or soy.
Hazards the sources name: Quinolizidine alkaloids in lupin seed, up to 18,662.6 mg/kg in dried retail lupins (plant toxins, not microbes).
Every number is labelled with how it is known. How this atlas is made
