Results 21 to 30 of about 540 (161)
Assessment of Andean lupin (Lupinus mutabilis) Genotypes for Improved Frost Tolerance
Agriculture, 2021 Spring frost poses a challenge for all major crops and, in the case of Lupinus mutabilis (Andean lupin) can cause severe damage or even total loss of the crop. Within the LIBBIO project consortium, we conducted a series of experiments in order to develop
Danut Petru Simioniuc +6 more
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Lupinus mutabilis: Composition, Uses, Toxicology, and Debittering [PDF]
Critical Reviews in Food Science and Nutrition, 2015 Lupinus mutabilis has protein (32.0-52.6 g/100 g dry weight) and lipid (13.0-24.6 g/100 g dry weight) contents similar to soya bean (Glycine max). The Ω3, Ω6, and Ω9 contents are 1.9-3.0, 26.5-39.6, and 41.2-56.2 g/100 g lipid, respectively. Lupins can be used to fortify the protein content of pasta, bread, biscuits, salads, hamburgers, sausages, and ...
Carvajal-Larenas, F.E. +4 more
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Manglar, 2021 Se utilizaron tres coeficientes de similitud: Simple Matching (SM), Jaccard (J) y Dice (D) para analizar la variabilidad genética mediante el uso de marcadores moleculares AFLP en 48 accesiones de Lupinus Mutabilis Sweet, 26 provenientes del Departamento
Roberto F. Aubert-Carreño +3 more
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Agriculture, 2021 Lupinus mutabilis Sweet is an Andean protein crop with agro-economic potential. However, it is characterized by low yields and phenotypic plasticity related to environmental conditions when cultivated in different locations in Europe.
Myrto S. Barda +3 more
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Alternative Protein Sources in Poultry and Pig Nutrition-A Review. [PDF]
J Anim Physiol Anim Nutr (Berl)ABSTRACT Proteins are an essential nutrient for the viability of all animals, enabling organisms to grow, regenerate and defend themselves against pathogenic organisms. Soybean and soybean‐based materials are commonly used to supplement protein in animal nutrition.
Čumplík L +5 more
europepmc +2 more sources
Agroindustrial Science, 2019 The Lupinus mutabilis Sweet is a culture of the Andes of Peru, Ecuador and Bolivia where it is consumed for its high protein value, fiber and fat content. The present research work used three methods of debugging through the sensory evaluation of flour
Víctor Vásquez Arce +4 more
doaj +1 more source
Nutrición Hospitalaria, 2012 Developing countries are experiencing an epidemic of chronic non-communicable chronic diseases with high socio-economic costs. Studies of traditional foods with beneficial health properties could contribute to diminish these problems.
M. E. Baldeón +4 more
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Scientia Agropecuaria, 2021 Se extrajo por prensa expeller el aceite de los granos desamargados y descascarados de las variedades peruanas de tarwi (Lupinus mutabilis “Común” y “Andenes”). Se evaluó el rendimiento de extracción y, composición proximal de ambas variedades.
Gloria Pascual-Chagman +7 more
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Nutritional, rheological and sensory evaluation of Lupinus mutabilis food products - a Review
Czech Journal of Food Sciences, 2019 This review presents an overview of the state-of-art on uses of Lupinus mutabilis. This valuable legume is cheap, eco-friendly, has good taste and could be used to increase the protein content and to improve the fat and protein profile of more than fifty
Francisco E. Carvajal-Larenas
doaj +1 more source