Technofunctional assessment and proximate composition of Lupinus mutabilis flours from three surandine ecotypes of Peru

Taipe-Pardo F.; Barrial-Lujan A.I.; Layme M.C.D.; Aroni-Huamán J.; Solano-Gutierrez J.; Gómez J.P.; Rejas J.M.; Arevalo-Quijano J.C.; Yupanqui E.C.; Domínguez M.C.; Álvarez J.F.; Vásquez L.A.Q.; Cárdenas Serna R. · Brazilian Journal of Biology (2026) · DOI: 10.1590/1519-6984.306762

Resumen

In this study, the technofunctional properties, proximate composition, and mineral content of three tarwi ecotypes white, moro, and punto negro were analyzed. The seeds were cultivated in Andahuaylas, a surandine zone of Peru. The flours obtained (125 μm) showed differences in particle size: the punto negro ecotype had a higher proportion of coarse particles (Dx 90), while the white and moro ecotypes exhibited finer distributions. Regarding color, the white ecotype showed the highest lightness and whiteness index, followed by moro, whereas the punto negro ecotype exhibited darker and reddish tones, associated with differences in composition. Water absorption capacity increased by approximately 30% between 60 and 90 °C in all ecotypes. Both water solubility index and swelling power also increased with temperature, with the white ecotype showing higher solubility at high temperatures and moro exhibiting greater swelling capacity at initial temperatures (60°C). Additionally, the moro ecotype presented higher hygroscopicity and water holding capacity, while oil retention and foaming properties were similar among ecotypes (P>0.05). Water activity was low in all cases (0.34–0.37 g/100 g), suggesting good microbiological stability. Regarding proximate composition, the moro ecotype stood out for its higher protein content (56.28 ± 0.02 g/100 g) and mineral content (ash and calcium), while the white ecotype had higher lipid content (26.53 ± 0.02 g/100 g) and minerals such as iron and zinc. The punto negro ecotype showed higher carbohydrate content (16.58 ± 0.15 g/100 g) and phosphorus. These results indicate that each ecotype possesses distinct attributes that determine its potential application in the food industry.

Instituciones: Universidad Nacional José María Arguedas; Universidad Nacional Autónoma Altoandina de Tarma