Characterization of lupine shell flour (Lupinus mutabilis Sweet) for agroindustrial and medicinal applications

Abstract

Introduction: Choco husk is an agro-industrial waste generated by premises that are dedicated to the sale and marketing of this legume, despite having excellent nutritional properties, they have not been used and continue to be a waste in the transformation line. Objetive: Characterize lupine shell flour (Lupinus mutabilis Sweet) through bromatological, macro and micronutrient and microbiological analyzes. Methodology: The pre-experimental study was developed in the Laboratories of the Agroindustrial Engineering career of the Faculty of Engineering of the National University of Chimborazo and of the State University of Bolívar; As experimental material, 4 kg of debittered lupine shells were used INIAP 450 for the subsequent elaboration of the flour for the bromatological and microbiological characterization of the product. Results: In the bromatological analysis, high percentages of fiber (73.4) and protein (11.3) were observed compared to the NTE INEN 2 390: 2004 2005-9 norm, in terms of macro and micronutrients, the calcium values ​​(4896.15 mg / kg) stood out, Potassium (1068.5 mg / kg) and iron (58.5 mg / kg) compared to the NTE-INEN-616: 2006-01 standard, the presence of molds and yeasts, Mesophilic Aerobes and Escherichia coli was controlled by the NTE-INEN standard- 616: 2006-01; which guarantees product safety. Conclusions: With the properties found, it is expected that the flour will be used as an additive in the elaboration of functional and pharmacological foods.