Tarwi or corn of scientific name Lupinus mutabilis Sweet, is a legume native to the South American Andes. It is located from 1500 to 3850 meters of altitude; being in Venezuela, Colombia, Ecuador, Peru, Bolivia, Chile and Argentina; where the Andean inhabitant knows him and incorporates it into his family basket (after decoupling), since more than a hundred years BC (pre-Hispanic era).
It was called chocho, by the first Spanish conquerors, for its similarity to the Lupinus albus originating in the east and which is widely cultivated in Andalusia (Spain).
Currently, in many villages they are one of the first places among native foods with high protein and oil content worldwide.
Its grains are of great nutritional value, they are made up of proteins (greater than that of soybeans) and oils in more than half of their weight; studies carried out on more than 300 different genotypes that vary the selected protein from 41% to 51% and the oil from 14% to 24%.
From pre-Hispanic times, Tarwi was highly appreciated by the Andean cultures. Its potentialities of this grain were studied by farmers, who are consumers and attest to its properties such as:
• Helps in calcium absorption
• Contributes to the growth stage of children
• Ideal for people with diabetes
• Helps fight kidney disease
• Natural laxative
• Combats stress
• Contributes to good digestion due to the fiber it contains
• Improves immune function and heart health
HAS A HIGH AMOUNT OF PROTEINS
It contains more protein than soy, approximately 40% per 100 gr., which makes it a super food, which makes it very nutritious for growing children, pregnant and lactating women.
REGULATES THE BLOOD GLUCOSE
This because it has less carbohydrates than other vegetables, in addition to its alkaloid content in studies, have shown to have an effect on the decrease of glucose levels in patients with type II diabetes.
UNSATURATED FAT CONTENT
Tarwi has a good content of omega 9 (oleic acid) and omega 3 (linoleic acid), which are in themselves beneficial for our brain.
We can use the Tarwi to purge our digestive system.
Tryptophan is a substance that produces a feeling of well-being, tranquility and optimism in us, from which it follows that if we consume foods with a high content of tryptophan we can face the challenges of daily life with greater tranquility.
HIGH CALCIUM CONTENT
Its calcium content is an excellent complement for those who want healthy bones and teeth. Furthermore, it contains lysine, which is an essential amino acid in the absorption of calcium and the construction of muscle tissue.
CONTAINS FIBER FOR GOOD DIGESTION
It has fiber, which is necessary for us to carry out our digestive processes normally and not suffer from constipation.
PROTECT THE HEART
Its oligosaccharide compounds help reduce blood pressure, indirectly helping to keep the heart healthy. In addition, the isoflavones it contains reduce the risk of cardiovascular diseases.
AGAINST DIFFERENT DISEASES
Thanks to its bitter compounds (alkaloids), in hot baths it can help against rheumatism. In addition, it is also attributed as an aid against arthritis, gout, swelling, neuralgia, kidney and liver pain.
Due to its oligosaccharide content, it helps in cholesterol reduction.
ANTIMICROBIAL AND HEALING
Pork alkaloids, in studies, show a good antimicrobial effect against bacteria and fungi of clinical interest.
Other studies indicate that lipid extracts together with lupine alkaloids show good healing activity, reducing the time of the healing process.
It is also used to eliminate parasites that affect sheep animals, whether internal or external, due to its bitter compounds.
• As Tarwi mote
• With salads
• In Soups (tarwi cream)
• In Stews (pepián)
• In Desserts (orange porridge)
• In Cebiche serrano (Peruvian dish)
• As flour, used in baking
Care should be taken when consuming it, since it must be unbundled to do so, due to its content in quinolizidine alkaloids, which gives it a certain degree of toxicity.
• “OBTAINING A PROTEIN ISOLATED FROM TARWI CAKE (Lupinus mutabilis Sweet) AND EVALUATION OF ITS TECHNNO-FUNCTIONAL PROPERTIES” [Thesis] – UNALM – Lima, Peru.
• PROPOSAL FOR A BUSINESS PLAN FOR THE PRODUCTION AND EXPORT OF TARWI (Lupinus mutabilis) CULTIVATED IN FREEDOM [Thesis] – National University of Trujillo – Trujillo, Peru.
• “EVALUATION OF PARAMETERS DURING THE EXTRUSION OF A MIXTURE OF TARWI FLOURS (Lupinus Mutabilis) and RICE (Orysa Sativa) FOR THE PRODUCTION OF A SNACK” [Thesis] – Universidad Nacional del Santa – Nuevo Chimbote, Peru.
• Virtual Forum Report. Tarwi roads and Andean integration: Bolivia, Peru and Ecuador. 2018
• The Tarwi Technical Manual Alternative for the Fight Against Child Malnutrition. Lima – Peru, 2015.
• Note of the factors in the tarwi debonding (Lupinus mutabilis Sweet) A. Gutiérrez et al. / Agroind Sci 6 (2016)
• Tarwi, Andean lupine. FIP, 2015