Alternative Development and Processing of Fermented Beverage and Tempeh Using Green Beans from Four Genotypes of <i>Lupinus mutabilis</i>
In this study, the nutritional characteristics of two formulations were studied: A fermented beverage and tempeh. Green seeds from four different cultivars of tarwi (<i>Lupinus mutabilis</i>) were used: Andino, Guaranguito, Ecuadorian, and Peruvian. The seeds were first debittered, and t...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-06-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/9/7/590 |