Nutritional and physicochemical evaluation of Tarwi (Lupinus mutabilis), dehydrated, roasted and vacuum-packed for direct consumption

Abstract

Tarwi (Lupinus mutabilis) is an important source of nutrients, provides low-cost protein, and its cultivation is environmentally friendly. Foods developed based on this legume could contribute to food security in the production zone because of its promising nutrient supply. The Tarwi samples used in the research come from peasant communities in the province of Jauja, Junín region, Peru. The Tarwi grains were debittered using prototype mechanized equipment from previous research. The de-bittered Tarwi was salted at 3.5%, 4.5% and 5.5% salt, dehydrated (60°C x 6 hours), roasted (100°C x 8 min) and vacuum-packed using laminated bioriented polypropylene bags. The results show that the beans salted at 4.5% salt, dehydrated at 60 ºC and roasted at 105ºC had the highest nutritional content (56.5% protein), as well as their sensory profile, by means of acceptability tests. It was concluded that the Tarwi snack salted at 3.5%, dehydrated and roasted was the best treatment. The product obtained is presented as an interesting alternative for industrialization due to its organoleptic characteristics and nutrient supply.