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

Authors

Keywords:

Lupinus mutabilis, alcaloides , Dehydrated, toasted

Abstract

Tarwi (Lupinus mutabilis) is an important source of nutrients, provides low-cost proteins and its cultivation is environmentally friendly. Foods developed based on this legume could contribute to food security in the production area due to its promising contribution of nutrients. The objective of the research was to obtain a highly nutritious food product of great acceptability using tarwi. The tarwi samples used in the research come from peasant communities in the province of Jauja, Junín region – Peru. The beans were debittered using a prototype mechanized equipment resulting from previous research. The tarwi debittered salted to 3.5%; 4.5% and 5.5% salt, dehydrated (60ºC x 6 hours), roasted (100°C x 8 min) and vacuum packaged using laminated bioriented polypropylene bags. The results show that grains salted at 4.5% salt, dehydrated at 60ºC and roasted at 105ºC were the ones with the highest nutritional content (56.5% protein), as well as sensory profile, through acceptability tests. It was concluded that Sanck tarwi 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 contribution.

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Author Biography

  • José Paúl Casas Vásquez, Universidad Nacional del Centro del Perú
    Food Industry Engineer with a Master's Degree in Science in the specialty of Food Technology, university professor with solid knowledge and a high degree of responsibility, ability to work in a team and under pressure.

References

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Published

2024-06-30

Issue

Vol. 5 No. 1 (2024): January - June

Section

Original article

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Copyright (c) 2025 Shalin Carhuallanqui Avila, José Paúl Casas Vásquez, Angela Margot Ccora Huamán, Lizvet Vilcapoma Ureta

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This work is licensed under a Creative Commons Attribution 4.0 International License.