The presence of alkaloids in different species and varieties of Lupin limit their use in the diet [4, 9]. Experiments have been carried out to obtain protein concentrates [3, 4] and isolates [10, 11, 12] of two species of Lupins. L. albus and L. mutabilis and these have been compared with those carried out with soya. The results obtained indicated the importance of this flour, due to its high protein content in relation to the weight of the initial product used. In the protein isolates, with comparable yields of 29%, the protein levels were 90% for the soya and 96% for the L. mutabilis. For the concentrates (65% yield in soya to 72% in L. albus) protein percentages of 52% for the soya, 47% for L. albus and 67% for L. mutabilis, were obtained. © 1983 Martinus Nijhoff/Dr W. Junk Publishers.