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El presente trabajo tiene como objetivo determinar el efecto de una formulación de pellets a base de cultivos andinos (arracacha, achira, mashua, oca, cañihua y tarwi) en un modelo murino como criterio útil para el diseño de productos alimentarios con valor agregado. teniendo en cuenta la ganancia de peso y talla de roedores de la cepa BALB/C-53. La metodología de Taguchi fue utilizada en el proceso de formulación y optimización, la cual permitió trabajar con seis factores: arracacha (Ar) Arracacia xanthorrhiza, achira (Ac) Canna indica L., mashua (Ma) Tropaeolum tuberosum, oca (Oc) Oxalis tuberosa, cañihua (Ca) Chenopodium pallidiulle aellen, tarwi (Ta) Lupinus mutabilis, con 2 niveles de trabajo, para ello se determinó matriz ortogonal L8 (27). Se formaron 8 grupos de tratamientos para cada una de las formulaciones en forma de pellets (F1, F2, F3, F4, F5, F6, F7 y F8) y un grupo control, se administró durante 15 días las diferentes formulaciones y al grupo control alimento comercial (ratonina). Los resultados obtenidos muestran que la F7 (20% Ar, 20% Ac, 15% Ma, 15% Oc, 20% Ca y 20% de Ta) fue la más significativa en atribuir el peso, seguida de la F8 y F2 mientras que la F2, F7, y F3 fueron las más influyentes en la obtención de talla de los ratones. Por lo tanto, el efecto de las formulaciones de granos andinos más resaltante con respecto a la atribución de peso y talla en un modelo murino fue la F7 seguida por la F2.

Andean lupin (Lupinus mutabilis) seeds are appreciated for their high protein and lipid contents and have potential applications as ingredients in food, cosmetic, and pharmaceutical industries. Nevertheless, the information about the seed composition (especially in lipophilic antioxidants) of ecotypes from distinct cropping areas is currently limited. Thus, the aim of the present research was to assess the morphological characteristics, chemical composition, tocopherol and carotenoid contents of the seeds of 33 Andean lupin ecotypes from different Peruvian regions, along with three L. albus, one L. angustifolius and one L. luteus controls. Significant differences were noted among the Andean ecotypes for all analyzed features. The protein, lipid and ash contents were 32.0-46.9, 13.6-18.6 and 2.7-4.4 g/100 g dry matter (DM), respectively. The seeds were rich in tocopherols (172.1-249.8 mg/kg DM; γ-tocopherol was 98% of total tocols) and low in carotenoids (0.69-2.89 mg/kg DM). Debittering increased the tocopherol content (227.0-378.2 mg/kg DM), probably because of the soluble components loss, although the carotenoid concentration remained unchanged. The Andean lupins had higher protein, lipid and tocopherol contents than L. albus and L. angustifolius; the L. luteus values were within the L. mutabilis range. These results suggest that L. mutabilis harbors nutritional characteristics that are well suited to modern food trends.

The objective of the present investigation is to obtain an optimal formulation for the elaboration of a fermented beverage from whey enriched with tarwi. The research was carried out in the laboratories of biochemistry, processes, and microbiology of the Professional School of Agroindustrial Engineering of the National University Federico Villarreal (UNFV). The Taguchi methodology was used in the formulation and optimization process, which allowed us to work with three control factors: fresh milk (LF), whey (LC) and tarwi flour (HT), with two levels of work and four runs Experimental The formulations to which sensory acceptability analysis (AS) determined by taste, color and smell were obtained. The F4 formulation (50% LC, 40% LF, and 5% HT) obtained the highest score with an AS (4.49) equivalent to "Moderately liked," Signal to Noise ratio (13,045). The factor with the most significant influence in the elaboration of the fermented whey drink enriched with tarwi depending on the sensory acceptability determined by the S / R was fresh milk (1.78). The addition of tarwi flour does affect the sensory acceptability of the product according to the S / R and the response surface method, and they determine that the higher the amount of tarwi flour shows lower acceptability of the product.

Introduction: Andean lupin seeds are under-exploited sources of nutrients and bioactive compounds. Materials and methods: seeds were debittered to remove toxic alkaloids, partially defatted with 70% ethanol, dried at 60°C and milled. The defatted flour was suspended in water adjusted at pH 7 with 1N NaOH. The protein extract was filtered and spray-dried. Enriched yoghurts were obtained with the addition of lupin protein concentrate at 0.5, 1 and 1.5%. The chemical and fatty acid composition, the contents of polyphenols and flavonoids as well as the antioxidant activity were determined. The microbial quality and physicochemical properties (pH values, lactic acid content and percentage of syneresis) were evaluated in yoghurts during 28 days of storage. Results: Andean lupin concentrate showed high protein and carbohydrate contents (69% and 20%), unsaturated fatty acids (77%) mainly oleic, linoleic and α-linolenic acids as well as low atherogenic and thrombogenic indexes (0.07 and 0.44). The addition of the lupin protein concentrate at 1.5% into yoghurts increased the protein content. Enriched yoghurts showed higher unsaturated fatty acids, total polyphenol and flavonoid contents as well as lower atherogenic and thrombogenic indexes compared to the control. The lupin protein concentrate increased the ABTS radical scavenging activity, the ferric reducing power and the total antioxidant activity in yoghurts. Enriched and control yoghurts showed similar lactic acid bacterial counts. The counts for total and thermotolerant coliforms were under three MPN/mL and yeast and molds under 10 CFU/ mL. The pH values in enriched products were higher at days 1 and 7 of storage (4.82 and 4.95) compared to the control sample (4.72 and 4.85). The lactic acid content increased in all formulations at day 21. Enriched yoghurts showed lower syneresis than the control. Conclusions: Yoghurts enriched with lupin protein concentrate could represent nutritive and functional alternatives to prevent chronic diseases when consuming in a healthy diet.

En el presente estudio se determinó el efecto de la concentración de relave minero en la germinación de semillas, crecimiento y respuesta fisiológica de plantas de lupino (Lupinus mutabilis Sweet), y su relación con la bioacumulación de metales pesados. El primer experimento se realizó en un fitotrón, y se determinó el efecto de concentraciones crecientes de relave minero (4%,8%,16%,32%,64% y 100%) en la germinación y crecimiento de plantas. Las semillas, previamente fueron lavadas y desinfectadas, luego éstas se colocaron en potes de plástico que contenían papel toalla humedecido con soluciones de relave y una muestra control con agua destilada. En el segundo experimento se preparó sustrato agrícola con relave minero (PAM KIOWA) en concentraciones crecientes (4%, 8%, 16 y 32% p/v), luego se procedió a la siembra de semillas imbibidas y se cultivó en invernadero por unas semanas. Posteriormente se determinó el peso seco, longitud de raíz, tallo y número de hojas; complementariamente se determinó la actividad respiratoria y catalasa el suelo. La respuesta fisiológica consistió en la determinación de malondialdehído, carbohidratos, prolina, proteína soluble y actividad de enzimas antioxidantes. En el análisis de datos de germinación y crecimiento se aplicó un diseño completamente randomizado, se expuso las semillas y plantas de lupino o tarwi (Lupinus mutabilis) a concentraciones crecientes de relave y un control sin relave minero. El análisis de datos se realizó aplicando un ANOVA y las diferencias de medias se estableció mediante el test de Tukey (p< 0.05). Asimismo, se determinó el efecto de la concentración de relave en el índice de acumulación de metales pesados BAC (coeficiente de bioadsorción), BCF (Factor de bioconcentración) y TF (factor de translocación) en lupino y relación con la concentración de metales en el suelo tratados con relave minero. Se concluyó que el lupino se comportó como una especie fitoestabilizadora.

This dataset contains the genotyping data obtained from RAD-sequencing of a panel of 223 Lupinus mutabilis accessions and the marker selection used to perform the genome-wide association study described in the publication "Investigating the potential of Andean lupin as a lignocellulosic feedstock for Europe: first genome-wide association study on L. mutabilis biomass quality".

The effect of debittering, extrusion and spray drying on antioxidant capacity and total phenolic compounds in non-defatted and defatted flours from three Andean lupine genotypes (Altagracia, Andenes, and Yunguyo) was evaluated. Total phenolic content (TPC; Folin-Ciocalteu method) and antioxidant capacity (DPPH and ABTS+) were assessed by spectrophotometry. Results showed that technological processes decreased significantly (p ≤ 0.05) antioxidants and phenolic compounds. Bitter lupine (control sample) had higher (p ≤ 0.05) TPC and antioxidant capacity than processed samples. In non-defatted and defatted samples, TPC of processed samples varied between 0.64 - 1.10 and 0.75 - 1.33 mg gallic acid equivalent/g d.m. in non-defatted and defatted samples, respectively. The DPPH antioxidant capacity varied between 2.87 - 4.10 and 3.12 - 4.73 μmol Trolox/g d.m., while the ABTS+ antioxidant capacity ranged between 50.65 - 75.56 and 61.63 - 76.88 μmol Trolox/g d.m. in non-defatted and defatted samples, respectively. On the other hand, lipids negatively influenced the quantification of TPC; therefore, the defatted samples had higher TPC. Se evaluó el efecto del desamargado, la extrusión y el secado por aspersión sobre la capacidad antioxidante y los compuestos fenólicos totales en harinas no desgrasadas y desgrasadas de tres genotipos de lupino andino (Altagracia, Andenes y Yunguyo). El contenido de fenólicos totales (TPC; método Folin-Ciocalteu) y la capacidad antioxidante (DPPH y ABTS+) se evaluaron por espectrofotometría. Los resultados mostraron que los procesos tecnológicos disminuyeron significativamente (p ≤ 0,05) antioxidantes y compuestos fenólicos. El lupino amargo (muestra de control) tenía una mayor capacidad de TPC y antioxidante (p ≤ 0,05) que las muestras procesadas. En muestras no desgrasadas y desgrasadas, el TPC de las muestras procesadas varió entre 0,64 - 1,10 y 0,75 - 1,33 mg de ácido gálico equivalente/g b.s., en muestras no desgrasadas y desgrasadas, respectivamente. La capacidad antioxidante DPPH varió entre 2,87 - 4,10 y 3,12 - 4,73 μmol Trolox/g b.s, mientras que la capacidad antioxidante ABTS+ varió entre 50,65 - 75,56 y 61,63 - 76,88 μmol Trolox/g b.s., en muestras no desgrasadas y desgrasadas, respectivamente. Por otro lado, los lípidos influyeron negativamente en la cuantificación de TPC; por lo tanto, las muestras desgrasadas tenían un TPC más alto.

The evaluation of the level of alkaloids in edible Lupinus species is crucial from a food safety point of view. Debittering of lupin seeds has a long history; however, the control of the level of alkaloids after processing the seeds is typically only evaluated by changes in the bitter taste. The aim of this study was to evaluate the profile and residual levels of quinolizidine alkaloids (QA) in (Lupinus mutabilis Sweet) after aqueous debittering process. Samples from 10 ecotypes from different areas of Peru were analyzed before and after the process. Based on results obtained by gas chromatography and mass spectrometry, from eight alkaloids identified before the debittering process, only small amounts of lupanine (avg. 0.0012 g/100 g DM) and sparteine (avg. 0.0014 g/100 g DM) remained in the seeds after the debittering process, and no other alkaloids were identified. The aqueous debittering process reduced the content of alkaloids to levels far below the maximal level allowed by international regulations (≤ 0.2 g/kg DM). Electronic supplementary material The online version of this article (10.1007/s11130-020-00799-y) contains supplementary material, which is available to authorized users.

Ancestral Andean crop flours (ACF) from Ecuador such as camote (Ipomea Batatas), oca (Oxalis tuberosa), achira (Canna indica), mashua (Tropaeolum tuberosum), white arracacha (Arracacia xanthorrhiza), taro (Colocasia esculenta) and tarwi (Lupinus mutabilis sweet) were characterized in terms of physico-chemical and techno-functional properties in order to identify their potential as new alternative ingredients in food products. Flour from camote, oca, achira and arracacha showed a low protein content (&lt, 5%), mashua and taro had ~9% and tarwi flour registered higher values than 52%. Carbohydrate content ranged from 56–77%, with the exception of tarwi, just reaching 6.9%. Starch content was relatively low in ACF but in taro and tarwi, starch practically constituted almost all the carbohydrates. The highest amylose content in starch, in decreasing order, was found in mashua, oca, tarwi and achira flours, the rest being ≤15%. Fiber content exceeded 10% in most crops, except for oca flour with 5.33%. Fat content was generally lower than 1%, except in tarwi with ~17%. All flours showed a gel-like behavior G′ &gt, G″, this being very similar in camote, achira and tarwi flours. The exception was taro with G′ &lt, G″. Mashua flour registered the highest value for phenol content (60.8 µg gallic acid equivalents/g of sample), the content of phenols was not exclusively responsible for the antioxidant activity, since flours with the highest activity were arracacha and tarwi, which presented the lowest phenol content among all flours. Principal component analyses (PCA) showed a high correlation between moisture, fiber, solubility and water absorption capacity, with viscoelastic behavior and total phenolic content, while starch content was correlated with melting temperature, poorly and inversely related to protein and fat. For PC1, achira, camote and taro flours were very similar, and different from oca and mashua flours. Tarwi showed its own characteristics according to PC1 and 2. Because of their properties, Andean crop flours could have a great potential for use in food technology.

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 species: the European Lupinus albus and the American Lupinus mutabilis. Intelligent nested collections of lupins derived from homozygous lines (single-seed descent) are being developed, established, and exploited using cutting-edge approaches for genotyping, phenotyping, data management, and data analysis within the INCREASE project (EU Horizon 2020). This will allow us to predict the phenotypic performance of genotyped lines, and will further boost research and development in lupins. Lupins stand out due to their high-quality seed protein (∼40% of seed dry weight) and other primary components in the seeds, which include fatty acids, dietary fiber, and minerals. The potential of lupins as a crop is highlighted by the multiple benefits of plant-based food in terms of food security, nutrition, human health, and sustainable production. The use of lupins in foods, along with other well-studied and widely used food legumes, will also provide a greatly diversified plant-based food palette to meet the Global Goals for Sustainable Development to improve people's lives by 2030. © 2021 The Authors. Current Protocols published by Wiley Periodicals LLC. Basic Protocol 1: Lupin seed phenotypic descriptors Basic Protocol 2: Lupin seed imaging Basic Protocol 3: Standardized phenotypic characterization of lupin genetic resources grown towards primary seed increase (development of single-seed descent genetic resources).

Se evaluó el efecto de la suplementación con harina de mashua (Tropaeolum tuberosum) y tarwi (Lupinus mutabilis) sobre la ganancia de peso vivo (GPV), consumo de alimento, índice de conversión alimenticia y composición nutricional de carcasas de cuyes de la raza Perú. Se utilizaron 32 cuyes machos de 4 semanas de edad (309-578 g) distribuidos aleatoriamente en cuatro tratamientos (T) durante 40 días: T1 (concentrado integral - CI), T2 (CI + 18% tarwi), T3 (CI + 25% mashua) y T4 (CI + 25% mashua + 18% tarwi). La suplementación con harina de tarwi (T2 y T4) mejoró la GPV, en tanto que la suplementación con harina de mashua (T3) tuvo un efecto significativo en el contenido de grasa de la carcasa (p, The effect of supplementation with mashua (Tropaeolum tuberosum) and tarwi (Lupinus mutabilis) meal on body weight gain (BWG), feed consumption, feed conversion index and nutritional composition of carcasses of Peru breed guinea pigs was evaluated. Peru. For the study, 32 4-week-old male guinea pigs (309-578 g) were randomly distributed in four treatments (T) for 40 days: T1 (integral concentrate - IC), T2 (CI + 18% tarwi), T3 (IC + 25 % mashua) and T4 (I C+ 25% mashua + 18% tarwi). Supplementation with tarwi meal (T2 and T4) improved BWG, while supplementation with mashua meal (T3) had a significant effect on carcass fat content (p

Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias The aim of this research was to develop gluten-free (GF) and egg-free quinoa pasta with high nutritional value. Extruded and non-extruded quinoa (red and white) four, potato starch, tara gum, and potato, pea and rice protein isolates were investigated in diferent recipes, some of them included egg white as an initial reference point. Results showed that extruded quinoa four, potato starch and tara gum had deteriorating efects on GF and egg-free pasta frmness and cooking quality. Lupine four addition itself was not able to replace egg white when added in the same amounts, but after increasing the concentration to 12%, the frmness and cooking quality decreasing efects could be improved again, especially when tara gum was absent in the formulations. In the fnal recipe, the content of lupine four was increased to 30% because its protein is complementary to the quinoa protein. From the three studied protein isolates, pea protein was superior to potato or rice protein, addition of the oxidizing enzyme POx could even further improve texture frmness. After these trials, the fnal recipe containing lupine four, pea protein and POx showed satisfying GF noodle quality and possessed a valuable nutritional composition with high protein and dietary fbre content.

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 and bread of Lupinus mutabilis Sweet, for which a sample of 45 people was considered for the evaluation. Three treatments were considered of chopped off: (t1) water, (t2) with salt and (t3) with ash. The response variable is the sensory analysis: Color, smell, taste and texture of the flour and Lupinus mutabilis bread, which were subjected to an acceptance level test according to the 5-point hedonic scale. The design was used completely at random. For the preparation of the bread, 25% of Lupinus mutabilis flour and 75% of wheat flour were used. The results of the present study show that for the Lupinus mutabilis meal there were differences between the three treatments for odor and taste. There were no statistical differences for the color and texture attributes whose rating was moderately liked (4). For the bread of Lupinus mutabilis flour, the results showed that there were no statistical differences for the three treatments of debittered with respect to color, smell, taste and texture. The first three qualified as I like moderately (4) and the texture of the bread qualified as I like it a lot (4).

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. Current research objective was to evaluate L. mutabilis agro-morphological performance in two locations in Greece and to record its pollinators, since these can contribute to optimization of crop performance. For this purpose, eight Andean lupin accessions, one white and one blue lupin commercial varieties were evaluated for 71 agro-morphological traits in a Randomized Complete Block design with three replications. Combined Analysis over Location presented a significant accession-location interaction for traits of economic interest such as seed crude protein and 100 seed weight. Seed crude protein was higher in L. mutabilis accessions (up to 43.8 g 100 g−1 seed) than white and blue lupins. Andean lupin yielded up to 327 kg ha−1 (LIB214) in Kalamata, while its yield was lower than the white lupin in Athens. Using principal component analysis, three groups of accessions were formed, one by each lupin species and three within Andean lupin accessions. Floral traits such as color and size are related to pollinators diversity and preference. Insect pollinators and floral traits interplay among different lupin species was examined. Pollinators visited L. mutabilis flowers belong to the genera Anthophora, Bombus, Megachile and Xylocopa. The results of the present study, indicate that L.mutabilis has agronomic potential and enhances above ground biodiversity, however breeding for higher yields is required.

The purpose of this study was to evaluate the use of supercritical fluid extraction with cosolvent (SFE‐co) as an alternative process in the extraction of lupin alkaloids. A sample of crushed Lupinus mutabilis Sweet seeds, with a high content of alkaloids, was treated using aqueous extraction (AQE) and SFE‐co, where the effect of the operating conditions and the solvent in the SFE‐co were evaluated applying a factorial design. Results showed that both methods reduced the content of total alkaloids in the lupin seed, ensuring its safe consumption. SFE‐co got an extraction yield (39.19 ± 0.14 mg/g) comparable with AQE (39.22 ± 0.16 mg/g) at a temperature of 323 K, a pressure of 27 MPa, using as a solvent supercritical carbon dioxide (scCO₂) and dilute ethanol solution, but limited to a fraction of the treated sample. SFE‐co, unlike AQE, was able to keep the nutritional value of the lupin seeds, reducing the time process from 235 hr (AQE) to 2.5 hr, assuring the non‐use of an excessive amount of water and hazardous solvents. Moreover, the fractions formed in the extraction vessel by SFE‐co allowed the understanding of the extraction mechanism of different components from a complex matrix related to their chemical polarity. PRACTICAL APPLICATIONS: This study shows that it is possible to remove lupin alkaloids with green technology as supercritical fluid extraction with cosolvents, reaching extraction yields comparable with the conventional method (aqueous extraction), keeping the nutritional value of the sample, saving time and resources. However, working with a larger quantity of material than the usual used in a laboratory showed an inhomogeneous extraction of alkaloids from the sample, limiting the optimal extraction yield to one of the fractions formed. This reveals a future problem in the use of this technology at an industrial level, where the characteristics of the extracts are not only important but also the material treated since, in the lupin industry, the debittered seed and the released alkaloids are useful in the food and pharmaceutical industries, respectively.

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 a suitable protocol for screening lupin germplasm under frost-simulation conditions. Four lupin accessions, one Lupinus albus and three Andean lupins were used in the experiments (L. albus Mihai, L. mutabilis LIB 220, LIB 221, LIB 222). Seedlings at four developmental stages were challenged with five different levels of ‘frost’ stress from low (−2 °C) to high (−10 °C). Notably, young seedling (cotyledons just breaking through the soil surface) showed little evidence of frost damage for temperatures down to −6 °C. At −8 °C, however, damage was evident, suggesting a cold tolerance threshold occurs at this temperature. Interestingly, for later developmental stages, when the first and second leaves were visible, notable differences were observed starting at −6 °C. The results indicate that the plant growth stage is an important parameter when screening for frost tolerance in germplasm. Overall, by identifying Andean lupin genotypes adapted to high abiotic stress factors, farmers will be able to use it as a reference crop with potentially a commercial interest from the food sector, or cosmetics, and biofuel industries.

COTOPAXI is an ANDEAN lupin which has obtained Plant Breeder Rights by Vandinter Semo BV, the Netherlands. COTOPAXI is rich in protein (45%) and oils (20%). COTOPAXI will positively contribute to the plant-based protein transition in hte Netherlands and Europe.

Plant Breeders Rights were granted to Vandinter Semo BV on 29th December 2020 for the Andean Lupin variety COTOPAXI. COTOPAXI is result of cooperation between Vandinter Semo, Hanze University of Applied Sciences and the H2020 BBI-JU European research project LIBBIO. Andean Lupin (Lupinus mutabilis) has its origin in South America and is one of the four lupin species for human consumption. Andean Lupin is a sustainable alternative for soybean because of its comparable oil and protein content and its contribution to biodiversity and soil improvement. COTOPAXI is the first Andean Lupin variety in Europe that has been granted with Plant Breeder Rights. Andean lupin oil has excellent fatty acid composition and is therefore suited for food applications like margarines and mayonnaises and also for cosmetic applications, especially hair care products, lipsticks and nourishing anti-aging skin care products. Andean Lupin bean is also rich in proteins, oligosaccharides, alkaloids and bioactive components. Andean lupin proteins can be used as functional food ingredients and as animal feed. Oligosaccharides have functional food applications because of their fermentative (prebiotic) potential in the human large intestine. Alkaloids are of interest because of their medical potential as anti-cancer medicine and as biodegradable natural crop protection agents. Andean lupin bioactives are suited as ingredients in anti-aging cosmetics and in functional foods. Andean lupin contributes to the plant-based protein transition and to EU policy becoming more independent from foreign protein imports. Rob van Haren, Professor Transition Bioeconomy at Hanze University of Applied Sciences, says: “Andean Lupin is one of the “lost crops of the Incas” like quinoa and chia. Andean lupin grows in the same agro-ecozone as potato and has therefore a great areal potential. Andean lupin oil and protein contents are comparable with soybean and hence its business case has the same potential as well.” Rob van Haren together with other partners initiated in 2015 the H2020 research project LIBBIO for developing the Andean lupin supply chain and its biorefinery processing. This was made possible by an Andean lupin pre-breeding collection established by Kiemkracht, the innovation alliance from Product Board Arable Products and the Innovation Network of the Ministry of Agriculture. Bert-Jan van Dinter, director Vandinter Semo, says: “We have been active in plant breeding for more than a century, our company started in 1914. Our focus is to breed new varieties for soil improvement and soil health. We also breed for double-target crops for yield and soil improvement. We started our cooperation in 2008 first with Kiemkracht and later with Hanze UAS within the H2020 project LIBBIO. Obtaining Plant Breeder Rights in Europe within 5 years of research is unique. COTOPAXI is the first variety emerging from our new breeding program. In coming years we intend to breed for properties like sweetness (low alkaloids), earliness and crop yield”. The Andean lupin COTOPAXI contributes to farmer income, sustainable and circular agriculture, profitable processing and biorefinery and sustainable natural products for European consumers.

Universidad Nacional Agraria La Molina. Escuela de Posgrado. Maestría en Mejoramiento Genético de Plantas Tarwi (Lupinus mutabilis Sweet) es una especie con alto potencial agronómico pero subutilizada por diversas razones. El objetivo de esta investigación es analizar los cambios en la expresión génica de tarwi en condiciones de estrés hídrico con el fin de conocer los mecanismos genéticos de respuesta a sequía que operan en esta especie. Tras una selección por precocidad, mayor peso de semilla, mayor sobrevivencia a sequía, mayor peso seco de la parte aérea tras sequía y menor contenido de alcaloides, se determinó que la accesión P03 es promisoria para el mejoramiento de tarwi. Esta accesión responde a sequía modificando su contenido de elementos en la parte aérea, e incrementando sus niveles de prolina. El secuenciamiento de ARN total mediante ARNseq de Illumina demostró cambios en la expresión génica de tarwi. Se encontraron 7813 genes diferencialmente expresados (DEGs). De estos, 4 588 genes estuvieron upregulados, en tanto que 3225 genes fueron downregulados. Con respecto a proceso biológico, 4747 genes upregulados, en tanto que solamente 2 459 genes estuvieron downregulados. Los datos de Componente Celular revelan 130 genes upregulados y 329 genes downregulados. Los genes relacionados con Función Molecular, muestran 1888 genes upregulados y 562 genes downregulados. Según la clasificación de acuerdo a la base de datos de sequía. Se encontraron 1796 DEGs asociados a proteínas funcionales, los que fueron clasificados en canales y transportadores (452), detoxificación (431), fosfolípidos (317), proteasas (200), fotosíntesis (189), osmolitos (178) y factores de protección (29). Los 1944 DEGs con función regulatoria fueron clasificados en transducción de señal (939), hormonas (363), factores de transcripción (330), cromatina (154), histonas (113), complejos ligasa de ubiquitina (31), hidrolasas ácido anhidro (14). Este trabajo proporciona las bases para comprender los mecanismos genéticos que regulan la tolerancia a sequía en tarwi. Tarwi (Lupinus mutabilis Sweet) is one of the crops with the most agronomic potential to contribute to agricultural development. However, it is not properly leveraged due to a variety of factors, amongst which there is water stress. The objective of this research is to analyze the changes in tarwi (L. mutabilis Sweet) gene expression grown under water stress, to understand the genetic mechanisms of drought response. After selecting plants according to early flowering, greater seed weight, higher drought survival rate, greater shoot biomass after drought and lower alkaloid content, accession P03 was determined to be a candidate for tarwi improvement. When grown under water stress, this accession is capable of modifying its element content in shoots and increasing its proline levels, which is a manifestation of transcriptomic changes in response to water stress. Illumina RNA sequencing, demonstrated the presence of 7813 diferentially expressed genes. 4588 genes were upregulated, while 3225 genes were downregulated. With regards to Biological Process, 4747 genes were upregulated and 2459 were downregulated. Cellular Component data reveal 130 upregulated genes and 329 downregulated genes. Data related to Molecular Function show 1888 upregulated genes and 562 downregulated genes. According to the Drought Stress Database, 1796 diferentially expressed genes were associated to functional proteins. They were classified in channels and transporters (452), detoxification (431), phospholipids (317), proteases (200), photosynthesis (189), osmolytes (178) and protection factors (29). 1944 genes with regulatory function were diferentially expressed and classified in signal transduction (939), hormones (363), transcription factors (330), chromatin (154), histones (113), ubiquitin-ligase complexes (31), acid anhydride hydrolases (14). This study provides the background to understand the genetic mechanisms that regulate tolerance to water stress in tarwi.

Doutoramento em Engenharia Agronómica / Instituto Superior de Agronomia. Universidade de Lisboa Lupinus mutabilis Sweet (tarwi) is recognized for its high protein and oil content, raising its interest worldwide. In Europe, work is underway to adapt it. In Portugal, a germplasm collection was created based on promising accessions, using seeds from the Andes. There is little knowledge about the genetic diversity of this collection, limiting its use. Thus, these objectives were established: to evaluate the genetic potential of the Portuguese tarwi collection for adaptability to Mediterranean climatic conditions through morphological and molecular tools; to characterize the response to anthracnose (caused by Colletotrichum lupini) in Lupinus mutabilis germplasm collection based on the severity and area under the disease-progress curve and ascertaining the effect of anthocyanin pigmentation on such responses; and genetically characterize contrasting genotypes in the integument colour (brown and white) based on DNA and gene expression studies. All accessions showed good adaptability. LM268 accession was more promising with productivity above 1.5 t/ha in rainfed conditions, showing similar behavior with Lupinus albus cultivars. ISSRs reveal a reduced base of genetic diversity among the tested accessions in relation to grouping according to the flowers and stem colour. Genomic analysis points to the existence of differences in the genome size between the evaluated accessions. Both genetic and genomic analysis point to a lack of correlation with morphological characters. The study of resistance to anthracnose revealed that no accession is resistant. However, accessions with anthocyanins were less susceptible than those without. The histological study allowed us to understand the degree of tissue destruction and the cause of the curl and amputation of the infected sites. The genetic characterization of contrasting genotypes in the integument (brown and white) based on DNA and gene expression allowed us to identify and isolate the flavanone 3-hydroxylase (LmF3h) gene in tarwi. Two LmF3h paralogues were identified in the brown seed, while in the white only one was identified. RT-qPCR showed that the paralogues identified in both genotypes show differences in expressiveness, but with similar patterns of expression during seed development N/A

In Ecuador, the classification of the cooked grain of Lupinus Mutabilis Sweet, Andean lupine, according to its color and shape is done manually. This work shows an alternative classification using artificial vision. The system is developed on Matlab’s Simulink visual programming platform, running on a Raspberry Pi B + board, incorporated into a test bench that maintains constant lighting during image acquisition. The image processing is carried out under the HSV color model, which allows to intuitively choose the defined ranges of its three components of hue, saturation and value to discriminate areas in the image based on their color. To determine the acceptance by color of the grain, the average value of the components is compared with thresholds that are calculated experimentally. The grains are evaluated by shape based on their eccentricity. The classification system indicates suitable grains according to their shape and color with an accuracy of 81.83% compared to those selected by human operators.

Andean lupin in Europe has regained interest in recent years due to its high seed protein and oil content and its potential use for food, feed as well as a crop used in biorefineries. A search for suitable germplasm in combination with a determination of appropriate agronomical practices such as planting date are needed for commercial farming in new areas. The current study aims to evaluate the performance of six selected L. mutabilis accessions in a Mediterranean area using two different planting dates for two consecutive experimental years. A split plot design with accessions as subplots and planting dates as main plots was used. Measurements such as days to flowering, plant height, total number of pods and seeds per plant, seed yield and seed crude protein content were taken. All accessions performed better when cultivation started not later than the end of autumn since high temperatures occurred during late spring shortened the growth cycle and reduced yield. Earlier cultivation applied, in the middle of autumn, did not enhance significantly seed yield production. Among the accessions, LIB223 was characterized by the highest seed crude protein content in the early planting treatment, while accessions with prolonged growth cycle (LIB209, LIB214 and LIB223) produced higher seed yield than other accessions and could be further studied as promising breeding material for cultivation under the edaphoclimatic conditions tested.

Quinoa (Cheopodium quinoa), kañiwa (Cheopodium pallidicaule), kiwicha (Amaranthus caudatus) and tarwi (Lupinus mutabilis) are ancient crops from the Andean region of South America. Recently, interest in these crops has grown, and worldwide demand for them has increased considerably. The aim of this study was to study the bioactive compounds and nutritional compositions of different varieties/ecotypes of quinoa, kañiwa, kiwicha and tarwi. Proximate, mineral, dietary fibre, fatty acid and amino acid compositions were evaluated. The content of phenolic compounds, tocopherols and phytosterols, and the folic acid and antioxidant capacity, were determined as well. The protein content of the grains was between 13.00% and 20.00%. More important than protein quantity is protein quality, which is demonstrated by the composition of the amino acids. All analysed grains, and especially the kañiwa, had very high lysine content. This amino acid is especially important in vegetarian diets because it is the limiting amino acid in cereal protein. The content of the total phenolic compounds in the studied grains was 27–58 mg gallic acid/100 g of sample. In quinoa, the principal flavonoids found were quercetin and kaempferol, in kañiwa quercetin and isorhamnetin. In kiwicha, no detectable amounts of flavonoids were found. Plant sterols (phytosterols) were another group of biologically active compounds detected. Andean lupin, tarwi, is very rich in oil, which has a beneficial nutritional composition. In conclusion, all studied grains have a very high nutritional value, are interesting sources of bioactive compounds and could be used as ingredients in health-promoting functional foods.

The aim of this study was to develop gluten-free breads using the flours of Andean native grains. The following native grains were used: quinoa (Chenopodium quinoa) Pasankalla variety, kiwicha (Amaranthus caudatus) Centenario variety, kaniwa (Cheopodium pallidicaule) Illpa Inia variety and tarwi (Lupinus mutabilis) Blanco de Yunguyo variety. The formulations of the breads with Andean grains flours were optimized using the Mixture Design and the Central Composite Rotational Design, analyzing the dough’s textural properties (firmness, consistency, cohesiveness and viscosity index), specific volume and crumb texture. Potato starch and xanthan gum were used in the preparation of the breads. The optimized formulations of the gluten-free breads with Andean grain flours were composed of quinoa (46.3%), kiwicha (40.6%), kaniwa (100%) and tarwi (12%) flours. The gluten-free breads developed showed acceptable specific volume and low crumb firmness and could help to improve the nutrition of celiac patients.

Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, weight gain and loss of solids were explained by mixture-process models (p

Lupin is a nutritive grain, but its use is limited due to its high content of bitter alkaloids and other antinutritional factors, such as phytic acid, tannins, nitrates and trypsin inhibitors (TI), that have undesirable physiological effects. There is increasing interest in finding appropriate methods for reducing the antinutritional compounds in lupin. The objective of this research was to assess the efficacy of a biotechnological process, namely, fungal fermentation, as a debittering process relative to that of conventional aqueous thermal treatment (ATT). We evaluated the effects of these processes on the reduction of antinutritional compounds as well as their potential impacts on enhancing the beneficial antioxidant properties of lupin. Three varieties (INIAP-450, INIAP-451 and Criollo) of the Lupinus mutabilis species were studied. The application of ATT and fermentation with Rhizopus oligosporus caused decreases in the following antinutrients: nitrates (94.59%), tannins (82.10%), alkaloids (94%), urease activity (93.75%), phytic acid (70.06%) and trypsin inhibitors (76.76%). Ascorbic acid also decreased (79.72%). All values corresponded to the average in the three varieties evaluated. While the contents of phenols, carotenoids and the antioxidant capacity decreased by 96.83, 49.42 and 96.13%, respectively, due to the debittering process, solid fermentation promoted increases in these compounds and properties in the debittered grain., This research was financially supported by the Inter-American Development Bank, (BID), Cooperative Program for the Regional Agricultural Technology Fund (FONTAGRO) (Project FTG/RF-14893-RG, 2016–2018), the Spanish Ministry of Science, Innovation and Universities (RTI2018-095919-B-C21), the European Regional Development Fund (FEDER) and the Generalitat Valenciana (Prometeo 2017/189)

Background and objective: Andean lupin (Lupinus mutabilis Sweet) has health benefits with promising possibilities for food industry. The aim of this research was to determine the effect of processing (water debittering, extrusion, and spray-drying) on chemical composition, heat damage and in vitro protein digestibility in Andean lupin. Findings: The processing treatment modified all the parameters while the genotype showed limited effect. The untreated lupins had high protein and lipid content (47.4 and 16.2 g/100 g dry matter). The extruded products showed higher protein content (55.7 g/100 g) and digestibility (68.1%) than the untreated lupins, along with limited heat damage (8.7 mg furosine/100 g protein). Spray-drying led to the lowest protein content (31.8 g/100 g) and, when maltodextrin was used, the highest heat damage (54.1 ± 20.7 mg furosine/100 g protein; 0.60 mg hydroxymethylfurfural/kg; 0.58 mg glycosylisomaltol/kg), but also to the maximum protein digestibility (72.8%–74.0%). Conclusions: The chemical composition of Andean lupin was improved by the technological treatments (debittering, extrusion, and spray-drying) applied. Processing enhanced nutritional value and digestibility, without inducing relevant heat damage. Significance and novelty: Extrusion and spray-drying improve the in vitro protein digestibility of Andean lupin flour causing limited heat damage. © 2020 Cereals & Grains Association

Universidad Nacional Agraria La Molina. Escuela de Posgrado. Doctorado en Ciencia de Alimentos El objetivo de la investigación fue realizar la extrusión de harina de quinua pasankalla y kiwicha centenario, y mezclar con harina de tarwi yunguyo para obtener una mezcla proteica instantánea para preparar mazamorra para niños. El estudio de la extrusión se realizó por la metodología de superficie de respuesta (MSR), maximizando el índice de solubilidad de agua (ISA), índice de absorción de agua (IAA), grado de gelatinización (GG), capacidad antioxidante por DPPH (CA-DPPH) y contenido de fenólicos totales (FT). Los parámetros estudiados fueron la humedad inicial (14-18%) y temperatura de extrusión (160-190°C) y se realizó la evaluación física y química de los extruidos. El estudio del mezclado se realizó por MSR con diseño de mezclas, maximizando el score de aminoácidos, contenido de proteína y puntaje sensorial. Los mejores parámetros para la extrusión de kiwicha fueron 14% de humedad inicial y 190°C de temperatura de extrusión, con una deseabilidad de 0.85 obteniendo 61.5% de ISA, 5 g/g de IAA, 101 mol trolox/g de CA-DPPH y 34.5 mg AGE/100 g de FT y 100% de GG. Los mejores parámetros para la extrusión de quinua fueron 14% de humedad inicial y 190°C de temperatura de extrusión, con una deseabilidad de 0.86 obteniendo 26.4% ISA, 8.1 g/g de IAA, 421.7 mol trolox/g de CA-DPPH y 140.2 mg AGE/100 g de FT y 92% de GG. La mejor mezcla fue de 37.5% de harina extruida de quinua, 59.20% de harina extruida de kiwicha centenario y 3.3% de harina de tarwi yunguyo, con una deseabilidad de 0.96 obteniendo 0.89 de score de aminoácidos, 16% de proteína y 7 de puntaje sensorial. El proceso de extrusión mejoró las características de las harinas para obtener un producto instantáneo, y el mezclado de estas harinas incrementó el contenido de proteína y el score de aminoácidos, obteniéndose de esta manera una mezcla proteica para preparar mazamorra para niños. The aim of the research was to perform the extrusion of pasankalla quinoa and centenario kiwicha flour, and mix with yunguyo tarwi flour, to obtain an instant protein mixture to prepare children porridge. The extrusion study was carried out by the response surface methodology (RSM) maximizing the water solubility index (WSI), water absorption index (WAI), gelatinization degree (GD), antioxidant capacity by DPPH (AC-DPPH) and total phenolic (TP). The parameters studied were the initial moisture (14-18%) and extrusion temperature (160-190°C) and the physical and chemical evaluation of the extrudates was performed. The mixing study was performed by MSR with mixture design, maximizing the amino acid score, protein content and sensory evaluation. The best parameters for the extrusion of kiwicha were 14% of initial moisture and 190°C of extrusion temperature, with a desirability of 0.85 obtaining 61.5% of WSI, 5 g/g of WAI, 101 mol trolox/g of CA-DPPH and 34.5 mg GAE/100 g of PT and 100% GD. The best parameters for quinoa extrusion were 14% initial moisture and 190 °C of extrusion temperature, with a desirability of 0.86 obtaining 26.41% WSI, 8.1 g/g WAI, 421.7 mol trolox/g CA-DPPH and 140.2 mg GAE/100 g of PT and 92% GD. The best mix was 37.48% of extruded quinoa pasankalla flour, 59.20% of extruded centenary kiwicha flour and 3.33% of yunguyo tarwi flour, the desirability was 0.96 obtaining in the optimal mixture 0.89 amino acid score, 16% protein and 7 score sensory. The extrusion process improved the characteristics of the flours to obtain an instant product, and the mixing of these flours increased the protein content and the amino acid score, thus obtaining a protein mixture to prepare children porridge.

The Andean and Amazonian regions harbor a remarkably rich biodiversity. Many food crops such as corn, potato, cassava, tomato, peanut, and cacao have crossed borders and are consumed worldwide. However, there are still plenty of other native food crops that have not been fully exploited, which have a great potential for the development of innovative food products and derivatives and may contribute to food security, reduction of biodiversity loss, and resilience to climate change. Some grains, cereals, legumes, tubers, roots, and fruits are rich not only in macronutrients and micronutrients but also in bioactive compounds, which seem to be able to modulate metabolic processes with a positive effect on human health, although the mechanism of action of bioactive compounds is not completely understood. Food crops with an interesting content of nutrients and bioactive compounds that have been selected for presentation in this chapter are Amaranthus caudatus, Chenopodium pallidicaule, Chenopodium quinoa, Lupinus mutabilis, Zea mays, Lepidium peruvianum, Smallanthus sonchifolius, Tropaeolum tuberosum, Annona muricata, Euterpe oleracea, Myrciaria dubia, Physalis peruviana, Plukenetia volubilis, and Solanum betaceum.

Resumen del trabajo presentado al Seminario Internacional en Biotecnología para la Salud, celebrado en Universidad Nacional Mayor de San Marcos (Perú) del 4 al 6 de marzo de 2020., A los financiamientos de investigación contratos: Nº042-2018-FONDECYT-BM-IADT-AV y A19040181-VRI-UNMSM.

Background: The presence of quinolizidine alkaloids (QAs) in the species Lupinus mutabilis Sweet limits the expansion of its consumption and use, despite its high protein content. Therefore, the objective of this research was to determine the effect of two thermal treatments, aqueous (ATT) and saline (STT) on QAs and total protein contents, as well as on the texture (fracturability and hardness), the attributes of the visual perception Hue (H*), Luminosity (L*) and chromatism (C*) and grain size in three lupin varieties (INIAP‐450, INIAP‐451 and Criollo). In addition, the water consumption of each treatment was measured. Results: The debittering process with the ATT helped to concentrate the total nitrogen by 560 g kg‐1 and decreased the grain hardness to 2037gf in the Criollo variety, while the chromatic parameters H* and C* increased in the three varieties. The STT was more efficient than the ATT in terms of the time required and the volume of water used to reduce the QAs to safe levels for consumption (2.5‐3.5 g kg‐1). The size of the grain increased to 4 times its original size; the luminosity L* decreased during cooking to a value of 41.49 in the Criollo variety and then increased to 57.42 during grain washing. Conclusions: the STT was advisable for lupin debittering, although the extent of the effect was dependent on the variety., The authors acknowledge the Cooperative Program for the Regional Agricultural Technology Fund (FONTAGRO) (Project FTG/RF-14893-RG, 2016-2018) and financial support from the Inter-American Development Bank (BID). (Project FTG/RF-14893-RG, 2016-2018) and Spanish Ministry of Science, Innovation and Universities (RTI2018-339 095919-B-C21), the European Regional Development Fund (FEDER).

Lupinus mutabilis (tarwi) is a species of Andean origin with high protein and oil content and regarded as a potential crop in Europe. The success in the introduction of this crop depends in part on in depth knowledge of the intra-specific genetic variability of the collections, enabling the establishment of breeding and conservation programs. In this study, we used morphological traits, Inter-Simple Sequence Repeat markers and genome size to assess genetic and genomic diversity of 23 tarwi accessions under Mediterranean conditions. Phenotypic analyses and yield component studies point out accession LM268 as that achieving the highest seed production, producing large seeds and efficiently using primary branches as an important component of total yield, similar to the L. albus cultivars used as controls. By contrast, accession JKI-L295 presents high yield concentrated on the main stem, suggesting a semi-determinate development pattern. Genetic and genomic analyses revealed important levels of diversity, however not relatable to phenotypic diversity, reflecting the recent domestication of this crop. This is the first study of genome size diversity within L. mutabilis, revealing an average size of 2.05 pg/2C (2001 Mbp) with 9.2% variation (1897&ndash, 2003 Mbp), prompting further studies for the exploitation of this diversity.