Inadeql/ate availability and consumption 0/ protein /oods in developing countries are a majorrnconcern as large segments 0/ population 0/ these countries suffer /1'0117 protein-energyrnmalnutrition. Exploitation 0/ underutilized locally available varieties, introducing andrnadaptation 0/ new types a/legume crops with beller nutritional projiles and yielding capaCity isrnconsidered as an important approach to combat the protein-malnutrition. A comparative studyrnon proximate composition, mineral composition, ant inl/trit ional/actors and jill1ctional propert iesrn/01' both raw and processed seeds a/newly introduced AI/stralian Sweet LI/pin (L I/pinllsrnangustijo!ius) and locally grown lvhite Ilipin (Lupinlls alb us) varieties obtained from !-loletarnAgricultl/ral Research Institute Center lIIas conducted. The mean crude protein, crude ash, crudern/at and crude jiber contents a/the raw nelll and local lupin varieties lIIere 25.55,2.92, 6.42,rnI 4. 89g11 OOg and 35.17, 2.75,6.59, 14. 79g1100g, respectively. The local lupin variety had higherrncrude protein content than the new lupin variety. The mineral, Zn, Fe and Ca cOl7lents were 2. 74,rn2.48, 112.62I17gI100g and 3.46, 2.94, 44mgl /OOg, respectively /01' the new and local lupinrnvarieties. The new lupin variety had higher Co content than the locetl lupin variety. The newrnlupin variety (Lupinus angustifolius) had lower total alkaloid and higher phytic acid contentrnthan the locet! lupin (Lupinus albus) variety. The nelll lupin variety showed comparablernjimctional properties and sensory acceptability lIIith the local II/pin variety. The nelV II/pinrnvariety had higher lvater absorption capacity, eml/lsion activity andfoal17ing capaCity than thernlocal lupin variety. Except the minerals content, both traditional processing methods applied inrnthe present study significantly (p