Elizabeth Villanueva-Quejia

Tempeh-type fermentation kinetics of tarwi (Lupinus mutabilis) and red quinoa (Chenopodium quinoa) with Rhizopus oligosporus: effects on texture, metabolite profile and nutritional potential

Tempeh is a solid-state fermented food traditionally produced from soybeans using fungi of the genus Rhizopus, which modify the nutritional and functional properties of the substrate. The search for alternative raw materials has increased interest in underutilized Andean crops such as tarwi (Lupinus mutabilis cv. Cholo...