Caracterización físico-química de granos y funcional de harinas obtenidas de fréjol canario (Vigna unguiculata) y chocho (Lupinus mutabilis sweet).

Abstract

Legumes are one of the most important crops in Latin America, both for their economic value and their functional properties. Among the most important for food, canary beans (V. unguiculata) and chocho (L. mutabilis) stand out. Due to their low cost, they are accessible to people; however, consumers are unaware of their nutritional value, omitting the importance of these legumes, which, thanks to their high protein, vitamin and mineral content, could be considered an excellent alternative for healthy eating. For this reason, the purpose of this research was the physicochemical characterization of chocho and canary bean seeds and the functional properties of the flour of both oilseeds.