Elaboración y Evaluación Nutricional de una Bebida Proteica a Base de Lactosuero y Chocho (Lupinus mutabilis) como Suplemento Alimenticio.

Abstract

A protein drink based on whey and chocho (Lupinus mutabillis) was elaborated and nutritionally evaluated, for the elaboration of this product the Chocho was used, which is a legume cultivated ancestrally in the Andes, which is rich in protein and fats and the whey is a by-product in cheese making, it is rich in protein and minerals; Based on the study carried out, it was determined that whey has: 93.28% moisture, 1.92% protein, 0.31% fat, 0.42% ash, 0.18% fiber, 88.70ppm Ca, 98ppm P, 5.02% total sugars; and lupine milk has: 92.02% moisture, 4.79% protein, 1.64% fat, 0.12% ash, 0.68% fiber, 39.40ppm Ca, 23ppm P, 0.58% total sugars. The drinks were prepared with the following proportions of whey and lupine milk: drink A with a 1:2 ratio, drink B with a 2:1 ratio, of which the most preferred was drink A (71%) with a 69 ratio: 23:8 (Whey: Lupine milk: Others), this drink has the following components: 78.92% moisture, 2.84% protein, 0.36% fat, 0.55% ash, 0.20% fiber, 69.5ppm Ca, 51ppm P, 16.43% sugars totals. The microbiological analysis was carried out to guarantee safety and sanitary quality, obtaining as a result 10 CFU/g of mesophilic Aerobes, 10 CFU/g of total Coliforms, absence of Molds and Yeasts. Concluding that it is an energetic, plastic and biodynamic food; therefore it is considered fit for human consumption. It is recommended to include it as part of the diet and continue with the research to develop a technical standard for this product.