Análisis de productos alternativos altos en proteínas como garbanzo (Cicerarietinum), chocho (Lupinus mutabilis) y fréjol negro (Phaseolus vulgaris) como sustituto de proteína animal

Abstract

The present research focuses on the analysis of the protein potential of chickpea (Cicer arietinum), chocho (Lupinus mutabilis) and black bean (Phaseolus vulgaris) as viable alternatives to animal protein, aimed at the development of a vegetable product analogous to meat. A detailed analysis of the nutritional composition of the three legumes is presented, highlighting their content of proteins, carbohydrates, lipids and other relevant micronutrients. Likewise, antinutritional factors and their treatment through processing techniques are addressed. A comparison is made between animal and vegetable proteins, analysing their bioavailability, nutritional quality and sustainability. It is concluded that the combination of different plant sources can compensate for the limitations in essential amino acids, achieving a complete protein profile. It also focuses on the experimental development of the product, evaluating its texture, taste, appearance and acceptability through sensory testing. Several formulations were made, improving the functionality of the ingredients through processes such as soaking, cooking, germination and dehydration. A sensory acceptance test showed positive results: 86% rated the flavor as appetizing or very appetizing, 68% considered it feasible to replace meat with this product and 73% expressed intention to buy. Finally, it is presented that the product developed is not only a nutritionally valid option, but also viable from the gastronomic, economic and environmental point of view.