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Effect of debittering and solid-state fermentation processes on the nutritional content of lupine (Lupinus mutabilis Sweet)
ArticleAbstract: There is a growing interest in vegetable-based sources of proteins. Despite its high nutrient contenPalabras claves:Debittering process, leguminous, nutritional content, solid fermentationAutores:Cristina M. Rosell, Gabriela Cueva, Quelal M.B., Villacréz E., Xiomara JácomeFuentes:googlescopusEffects of two debittering processes on the alkaloid content and quality characteristics of lupin (Lupinus mutabilis Sweet)
ArticleAbstract: BACKGROUND: The presence of quinolizidine alkaloids (QAs) in the species Lupinus mutabilis Sweet limPalabras claves:chromaticity, fracturability, Lupin, Protein, quinolizidine alkaloidsAutores:Álvarez J., Cristina M. Rosell, Villacréz E.Fuentes:scopusEvaluation of starch digestibility of Andean crops oriented to healthy diet recommendation
ArticleAbstract: Starchy Andean crops are often underutilized by consumers, despite their nutritional properties. ThePalabras claves:glycemic index, healthy diet recommendation, resistant starch, starch, Starch digestibilityAutores:Daniela PhD Penafiel, Fabiola Cornejo., Jenny Ruales, Mayra Paredes Escobar, Rómulo Salazar, Ruth Irene Martínez-Espinosa, Villacréz E.Fuentes:googlescopusEvaluation of the physicochemical and nutritional changes in two amaranth species (Amaranthus quitensis and Amaranthus caudatus) after germination
ArticleAbstract: Germination has been applied to different seeds to increase their nutritional values. Nevertheless,Palabras claves:Amaranth species, Amaranthus Caudatus, Amaranthus Quitensis, Germinated flour, germination, Nutritional properties, Physicochemical propertiesAutores:Cristina M. Rosell, Fabiola Cornejo., Geovanna Novillo, Villacréz E.Fuentes:scopusEvaluation of β-glucan content, viscosity, soluble dietary fiber and processing effect in grains of ecuadorian barley genotypes
ArticleAbstract: We analyzed seventy barley accessions from Ecuador to determine the content of mixed-linkage β-glucaPalabras claves:Cooking, germination, Malting, Roasting, ScarifyingAutores:Diego Campaña, Esteban Falconí, Garófalo J., Matanguihan J.B., Murphy K.M., Quelal M.B., Villacréz E.Fuentes:scopusImpact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweet
ArticleAbstract: Lupin is a nutritive grain, but its use is limited due to its high content of bitter alkaloids and oPalabras claves:Cooking, Debittering, Fermentation, Legume, LupinAutores:Cristina M. Rosell, Edgar Fernández, Gabriela Cueva, Grace Garcìa, Quelal M.B., Villacréz E.Fuentes:scopusKinetics of solid-state fermentation of lupin with Rhizophus oligosporus based on nitrogen compounds balance
ArticleAbstract: Solid-state fermentation could be a potentially effective method for improving the nutritional valuePalabras claves:Legume nutrition, Lupin, Protein digestibility, solid-state fermentationAutores:Cristina M. Rosell, Villacréz E.Fuentes:scopusQuinoa in Ecuador: Recent advances under global expansion
ReviewAbstract: Quinoa is a highly diverse crop domesticated in the Andean region of South America with broad adaptaPalabras claves:CHENOPODIUM QUINOA, Participatory plant breeding, Quinoa processing, Quinoa productionAutores:Camilo Mestanza, Carlos Carpio, Carlos Monar, Castillo C., José B. Ochoa, Leguizamo A., Leonardo Hinojosa, Muñoz D., Murillo A., Murphy K.M., Pichazaca N., Villacréz E.Fuentes:scopusReplacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread’s Physical and Nutritional Features
ArticleAbstract: In this study the breadmaking potential of lupin flour from L. mutabilis after being debittered (DLFPalabras claves:bread, Debittering, Fermentation, Lupin, nutrition, QualityAutores:Cristina M. Rosell, Milene F. Diaz-Basantes, Paúl Cueva, Villacréz E.Fuentes:scopusNutritional Value and Bioactive Compounds of Leaves and Grains from Quinoa (Chenopodium quinoa Willd.)
ArticleAbstract: Quinoa is an important crop for food security and food sovereignty in Ecuador. In this study, we evaPalabras claves:Antinutritional factors, bioactive compounds, leaves, Nutritional value, Quinoa grainsAutores:Diana Iza, Edmundo Silva, Galarza S., Quelal M.B., Villacréz E.Fuentes:scopus