Carrera Ingeniería en Agroindustrias

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Caracterización nutricional de la harina precocida de chocho (lupinus mutabilis sweet) de dos variedades iniap-450 Andino y ecotipo local.
(Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC), 2024-08) Chávez Mallitasig, Aurora Ximena; Miranda Chasi, Aida Marlene; Rojas Molina, Jime Orlando
The chocho (Lupinus mutabilis) is a legume native to the Andes of Ecuador, this grain has been essential in the diet of people throughout the centuries, due to its nutritional properties. The research aimed to develop precooked flours of chocho of the varieties INIAP-450 Andino and Local Ecotype. The statistical analysis of the precooking of the lupine grains was carried out with the Design Expert 1.0 program, using an optimal IV response surface experimental design, where time (60, 90 and 120 min) and temperature (100, 110 and 120 °C) were the factors and the protein and lupanin content were the response variables. In the precooking of the INIAP-450 Andino variety, it was found that the optimal temperature is 119.20°C with 60 minutes, achieving a protein content of 31.86% and reducing lupanin to 0.33%. In addition, in the precooking of the grain of the Ecotipo Local variety, the optimal temperature was 116.56°C with 60 min, with a protein content of 34.67% and lupanin reduction to 0.35%.