Proteins in manjar blanco with seeds of Lupinus mutabilis Sweet "Chocho", artisanal and industrial

Abstract

In order to identify if the percentage of proteins present in manjar blanco with the addition of seeds of Lupinus mutabilis sweet "Chocho" is higher in comparison to the artisanal and industrialized manjar blanco, a comparative descriptive research was carried out with a non-experimental design, in which the mentioned seeds were used. They were collected from the Province of Huari in the Department of Ancash. In addition, they were selected and classified respecting their optimal organoleptic characteristics. The sample consisted of 5 grams of three delicatessens: manjar blanco, to which Lupinus mutabilis sweet seeds had been added and which traditionally is known as Tarwi or Chocho, the artisanal and the industrialized. The data collection instrument was an observation guide, which showed that manjar blanco with Lupinus mutabilis sweet seeds contains 6.87 grams of protein in 100 grams of sample, in the artisanal manjar blanco 6.10 gr and in the industrialized manjar blanco 4.58 grams. It was concluded that manjar blanco with Lupinus mutabilis sweet seeds has a higher percentage of proteins present with 98.14% compared to the artisanal manjar blanco with 87.14% and the industrialized manjar blanco with 68.35%.