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BACKGROUND The presence of quinolizidine alkaloids (QAs) in the species Lupinus mutabilis Sweet limits the expansion of its consumption and use, despite its high protein content. The objective of this research was therefore to determine the effect of two thermal treatments, aqueous (ATT) and saline (STT), on the QAs and total protein content, as well as on the texture (fracturability and hardness), visual perception attributes – hue (H*), luminosity (L*) and chromatism (C*) – and grain size in three lupin varieties (INIAP‐450, INIAP‐451, and Criollo). The water consumption required by each treatment was also measured. RESULTS The debittering process with ATT helped to concentrate the total nitrogen by 560 g kg−1 and decreased the grain hardness to 2037 gf (grams of force) in the Criollo variety, while the chromatic parameters H* and C* increased in the three varieties. The STT treatment was more efficient than the ATT treatment in terms of the time required and the volume of water used to reduce the QAs to safe levels for consumption (2.5–3.5 g kg−1). The size of the grain increased to four times its original size; the luminosity L* decreased during cooking to a value of 41.49 in the Criollo variety and then increased to 57.42 during grain washing. CONCLUSIONS The STT treatment is advisable for lupin debittering, although the extent of the effect was dependent on the variety. © 2020 Society of Chemical Industry

Quinoa is an important crop for food security and food sovereignty in Ecuador. In this study, we evaluated the nutritional value, bioactive compounds, and antinutrient compounds of leaves and grains of the Ecuadorian quinoa variety Tunkahuan, and we identified significant differences between the nutrient content in the leaves and grains. The quinoa leaves presented a higher protein content than the grains, as well as inorganic nutrients such as calcium, phosphorus, iron, and zinc. Both the grains and leaves had an appreciable phenolic content. In addition, the quinoa grains presented a higher content of the antinutrient saponin than the leaves, while the leaves contained more nitrates and oxalates than the grains. Thus, quinoa leaves and grains exhibit excellent potential for application in the food and pharmaceutical industries.

There is a growing interest in vegetable-based sources of proteins. Despite its high nutrient content, lupine has been rarely exploited as a protein source due to the presence of high levels of non-nutritive compounds such as alkaloids, which impart a bitter taste. Here, we evaluated the effect of debittering and solid-state fermentation on the nutritional contents of three lupine varieties (Lupinus mutabilis Sweet). These processes induced significant changes (P < 0.05) in the nutritional composition of the three lupine varieties (INIAP-450, INIAP-451 and Criollo) and increased the protein levels to 644.55 g kg À1 (Criollo variety) and the levels of several constituent amino acids such as valine (54.62 g kg À1 ), methionine (42.47 g kg À1 ), isoleucine (59.27 g kg À1 ) and leucine (76.32 g kg À1 ). The ether extract of INIAP-450 showed increased levels (up to 244.03 g kg À1 ); especially, monounsaturated fatty acids (559.78 g kg À1 ) and polyunsaturated fatty acids (293.17 g kg À1 ) were observed. The omega-6/omega-3 ratio in the debittered grain oil reached the minimum requirement established for good-quality oils (5/1). However, the levels of other components decreased, showing levels up to 13.04 g kg À1 (total starch) in the Criollo variety, 22.62 g kg À1 (resistant starch) in INIAP-450, 6.53 g kg À1 (potassium) in INIAP-451, 46 g kg À1 (iron) in INIAP-451 and 29.75 g kg À1 (zinc) in INIAP-450.

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