Lupinus mutabilis

Lupinus mutabilis, known as tarhui,, tarwi, lupine >, chocho, lupine,, Andean lupine or andean soybean is a legume of americano, cultivated in the Andes. Its high protein content, similar to that of soybeans, makes it a plant of interest for human nutrition.

Description

Lucupine or sausage seeds

It is an erect herbaceous legume with robust, somewhat woody stems. It reaches a height of 1.8 to 2 m. It is cultivated mainly between 2,000 and 3,800 meters above sea level, in temperate and cold climates.^{[citation needed]}

Wood is a product that the Andean peoples appreciate and know how to use its properties. Chocho is cultivated when the soil does not have enough nutrients, due to its fertilizing characteristic, since it manages to fix atmospheric nitrogen to the soil.

The lupine plant enters its maximum flowering in the months of February and March, so the lupine flower symbolizes for the Andean cultures of northern Ecuador, the flowering-spring season and abundance of tender grains to eat, a time that is celebrated in the Pawkar Raymi festival.

Distribution

It comes from the central Andes, mainly from Peru, Bolivia, Chile, Ecuador and northwest Argentina, although the commercial relations that exist in that area have expanded its cultivation throughout the Andean countries.

In Peru it is cultivated mainly in areas such as Cajamarca, Áncash, in the Mantaro Valley, Ayacucho, Cusco and Puno.^{[citation required]}

Taxonomy

Lupinus mutabilis was described by Sweet and published in The British Flower Garden 2: pl. 130. (November 1, 1825).

Etymology

Lupinus: Generic name from the Latin name lupus meaning "wolf". Previously it was believed that these plants were harmful to the soil, so this name derived from the predator was used to name them; it is currently known that they are not only not harmful but also help to fix nitrogen in the soil.

mutabilis: Latin epithet meaning "changeable, mutable".

Economic and cultural importance

Nutritional Uses

Cebiche de chochos

The seeds of this vegetable give rise to countless preparations in the gastronomy of Ecuador as well as that of Peru. Even long before the XVI century it was an important part of the diet. According to Santiago Antúnez de Mayolo, tarwi represented 5% of the Inca diet. It also provided abundant protein to the population. Seeds have been found in Nazca Culture tombs and representations on Tiahuanaco ceramics.^{[citation required]}

When fresh, it can be used as an appetizer, in stews, in purees, in sauces, chochos cebiche, soups (tarwi cream); stews (pepián), desserts (mazamorras with orange) and soft drinks (papaya juice with tarwi flour), all dishes from the Andes but widely spread throughout Peru.

Alkaloids

Lupinus mutabilis contains high values of alkaloids that can vary from 0.007 to 4.5g/100g on a dry basis. The main alkaloids found are lupanine, D-lupinine, sparteine, 3-hydroxylupanine, 13-hydroxylupanine and 4-hydroxylupanine. These compounds impart a bitter taste to tarwi and can cause acute anticholinergic toxicity. To proceed with its debittering, different methods (biological, chemical and physical) can be applied.

Other uses

Up to 15% of flour is used in baking, due to the advantage of considerably improving the protein and caloric value of the product.

Alkaloids (sparteine, lupinine, lupanidine, etc) are used to control ectoparasites and intestinal parasites of animals.

In the flowering stage, the plant is incorporated into the soil as a green manure, with good results improving the amount of organic matter, structure and moisture retention of the soil.

Harvest residues (dried stems) are used as fuel due to their large amount of cellulose that provides good calorific value.

Wood is currently considered a superfood due to its great nutritional value that comprises 38% protein, 24% carbohydrates, 24% vegetable fiber, 6% unsaturated fat, 7.5% minerals (iron, calcium, magnesium, potassium, zinc) and vitamin B12.

Medicinal uses

Pharmacology

Studies have been carried out verifying the hypoglycemic properties in the blood of Lupinus mutabilis seeds, both raw and cooked.

The following secondary metabolites have been found: alpha-tocopherol, γ-Tocopherol, sparteine, lupinine, lupanidine, and fatty acids.

Production in Peru

The production of Andean lupine has increased considerably in Peru, largely due to the various campaigns that the Peruvian state has encouraged for its consumption.^{[citation required]}