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This study describes the constituents and properties of bitter lupine (BL) (Lupinus termis) and sweet lupine (SL) (Lupinus albus) seed oils in addition to oligosaccharides content in seed flour; each can be beneficial for consumers. There was a significant difference in saponnification number and ester value of both oils. The peroxide value was found (1.80 ± 0.20 meq/kg in BL seed oil compared to 1.89 ± 0.29 meq/kg in SL seed oil. Fatty acids (FA) composition showed that total unsaturated FAs were higher, (88.33 %) in BL seed oil than (87.25 %) in SL seed oil; both values markedly higher than saturated FA content. The major FA in both samples is oleic FA, (50.23 %) in BL and 45.00 % in SL. Essential FAs were found higher (39.80 %) in SL; compared to (36.11) in BL. Total phenols were significantly higher in BL seed oil (58.99 mg/kg); than.SL seed oil (50.95 mg/kg). The oil classes: triglycerides, free FA steroids and alcohols were found higher in SL seed oil; while hydrocarbons, mono-glycerides, di-glycerides and phospholipids were higher in BL seed oil. Total oligosaccharides were found significantly higher (9.74 ± 0.20 g/100 g) in BL flour compared to 8.99 ± 0.10 g/100 g in SL flour; with stachyose in concentrations of 3.9 ± 0.10 g/100 g and 3.88 ± 0.03 g/100 g; respectively. keywords: Bitter lupine, Sweet lupine, Physical properties, Fatty acids, Oligosaccharides, Oil classes, Oil properties.

Physico-Chemical Properties and Fatty Acids Composition of Bitter and Sweet Lupine Seed