The addition of Andean lupin (Lupinus mutabilis) protein concentrate enhances the nutritive value and the antioxidant activity of yoghurt

Introduction: Andean lupin seeds are under-exploited sources of nutrients and bioactive compounds. Materials methods: were debittered to remove toxic alkaloids, partially defatted with 70% ethanol, dried at 60°C milled. The flour was suspended in water adjusted pH 7 1N NaOH. protein extract filtered spray-dried. Enriched yoghurts obtained the addition concentrate 0.5, 1 1.5%. chemical fatty acid composition, contents polyphenols flavonoids as well antioxidant activity determined. microbial quality physicochemical properties (pH values, lactic content percentage syneresis) evaluated during 28 days storage. Results: showed high carbohydrate (69% 20%), unsaturated acids (77%) mainly oleic, linoleic α-linolenic low atherogenic thrombogenic indexes (0.07 0.44). 1.5% into increased content. higher acids, total polyphenol flavonoid lower compared control. ABTS radical scavenging activity, ferric reducing power yoghurts. control similar bacterial counts. counts for thermotolerant coliforms under three MPN/mL yeast molds 10 CFU/ mL. values enriched products storage (4.82 4.95) sample (4.72 4.85). all formulations day 21. syneresis than Conclusions: Yoghurts could represent nutritive functional alternatives prevent chronic diseases when consuming a healthy diet.