Market study and development of nutritive energy bars from tarwi (Lupinus mutabilis) and Andean grains (Chenopodium quinoa, Amaranthus caudatus and/or Chenopodium pallidicaule)
The tarwi (Lupinus mutabilis Sweet) is a legume with high nutritional value. The grain has a protein content higher than 50% on a dry basis, the digestibility and bioavailability of the grain proteins are comparable to that of soybean, for this reason it is also called the "soybean of the Andes”.
Its amino acid profile clearly shows the high quality of tarwi proteins, for example, the values of most of its essential amino acids, such as isoleucine, leucine, lysine, phenylalanine and tyrosine are higher than the values of the reference standard of FAO, for both processed (cooked) and unprocessed grain.
The traditional consumption of tarwi is in the form of cooked wet grain “mote”, although nowadays, one can also find some processed products such as “mote” in brine and tomato sauce. Currently there are several organizations that are working on reintroducing tarwi into the diet of the Bolivian population due to its nutritional and functional properties, however a greater diversification of products with added value is sought based on this legume. In this sense, the development of attractive products from tarwi can contribute to this end, for example, the development of nutritious energy bars from tarwi and Andean grains could be an interesting option to traditional bars from cereals, which have some limitations from the nutritional point of view due to the low protein content and amino acid profile.
Responsible:
Carmen Carla Quiroga Ledezma, PhD
Email: ccquiroga@upb.edu
