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Journal of Food Quality, Volume 2023, Issue 1, 2023., 2023 Background. The characterization and evaluation of the nutritional composition of lupine (Lupinus mutabilis) seeds has a long history. However, the determination of the fatty acid profile has only been carried out in a few varieties. Objective. This study determined the fatty acid profile and chemical composition of the oil of six varieties of lupine ...
Alejandrina Sotelo-Méndez +8 more
wiley +1 more source
Enhancing crop diversity for food security in the face of climate uncertainty
The Plant Journal, Volume 109, Issue 2, Page 402-414, January 2022., 2022 SUMMARY Global agriculture is dominated by a handful of species that currently supply a huge proportion of our food and feed. It additionally faces the massive challenge of providing food for 10 billion people by 2050, despite increasing environmental deterioration.
Agustin Zsögön +4 more
wiley +1 more source
Current Protocols, Volume 1, Issue 7, July 2021., 2021 Abstract Well‐characterized genetic resources are fundamental to maintain and provide the various genotypes for pre‐breeding programs for the production of new cultivars (e.g., wild relatives, unimproved material, landraces). The aim of the current article is to provide protocols for the characterization of the genetic resources of two lupin crop ...
Magdalena Kroc +12 more
wiley +1 more source
Rheological and textural properties of gluten‐free doughs made from Andean grains
International Journal of Food Science &Technology, Volume 56, Issue 1, Page 468-479, January 2021., 2021 The addition of quinoa, kiwicha and tarwi on the rheological properties of GF doughs based on potato starch were studied. The results showed that textural properties such as firmness, consistency, cohesiveness and viscosity index, as well as the consistency index of the doughs increased as the level of substitution of the Andean grain flour in the ...
Julio Vidaurre‐Ruiz +3 more
wiley +1 more source
Maize and dietary change in early Peruvian civilization: Isotopic evidence from the Late Preceramic Period/Initial Period site of La Galgada, Peru [PDF]
, 2020 The Late Preceramic Period (3000–1700 BCE) and Initial Period (1700–800 BCE) in Peru was a time of emergent social complexity as illustrated by the construction of ceremonial architecture and permanent settlements.
Burger, Richard +5 more
core +2 more sources
Agronomy, 2022 Tarwi (Lupinus mutabilis Sweet) is an Andean legume that has attracted international interest due to its high nutritional value. This has resulted in an increase in its conventional production, which leads to an ecological imbalance. In this context, the
Mariela Monroy-Guerrero +7 more
doaj +1 more source
Ingeniería Industrial, 2021 El presente artículo tiene como objetivo exponer la viabilidad tecnológica de la instalación de una planta productora de una bebida a base de algarrobo, tarwi y quinua a través de la definición del producto, del proceso de producción y de la capacidad de
Maggie Lalesca Manrique Pasión +2 more
doaj +1 more source
Agronomy, 2023 Promoting food security is one of the 17 Sustainable Development Goals (SDGs) proposed by the United Nations General Assembly, with a target date of 2030.
Doris Chalampuente-Flores +4 more
doaj +1 more source
Lupinus mutabilis Breeding in the Andes of Ecuador, Peru, and Bolivia: A Review
Agronomy, 2023 Lupinus mutabilis, also known as tarwi or chocho, is an important agricultural species that has been cultivated in South America since ancient times. Tarwi is native to the Andean regions of Peru, Bolivia, and Ecuador and has very high protein content ...
Diego Rodríguez-Ortega +4 more
doaj +1 more source
Fermentation, 2023 In this study, the nutritional characteristics of two formulations were studied: A fermented beverage and tempeh. Green seeds from four different cultivars of tarwi (Lupinus mutabilis) were used: Andino, Guaranguito, Ecuadorian, and Peruvian.
Giovana Parra-Gallardo +4 more
doaj +1 more source