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Lupinus Mutabilis (Tarwi) Leguminosa Andina Con Gran Potencial Industrial A I Z (Compiladora) Lupinus mutabilis (Tarwi) Leguminosa andina con gran potencial industrial Universidad Nacional Mayor de San Marcos Universidad del Perú. Decana de América Fondo Editorial LUPINUS MUTABILIS (Tarwi) Amparo Iris Zavaleta (Compiladora) Lupinus mutabilis (Tarwi) Leguminosa andina con gran potencial industrial Universidad Nacional Mayor de San Marcos Universidad del Perú. Decana de América Fondo Editorial Zavaleta, Amparo Iris (comp.) Lupinus mutabilis (tarwi). Leguminosa andina con gran potencial industrial / Amparo Iris Zavaleta, compiladora. 1.a ed. Lima: Fondo Editorial de la Universidad Nacional Mayor de San Marcos, 2018. 164 pp.; 17 x 24 cm Tarwi / leguminosa andina / alimentos / biología ISBN 978-9972-46-620-5 Hecho el depósito legal en la Biblioteca Nacional del Perú n.º 2018-05026 Primera edición Lima, marzo de 2018 © Universidad Nacional Mayor de San Marcos Fondo Editorial Av. Germán Amézaga n.° 375, Ciudad Universitaria, Lima, Perú (01) 619 7000, anexos 7529 y 7530 [email protected] © Amparo Iris Zavaleta, compiladora Fotografías Ángel Mujica Sánchez Asistente editorial Pamela Canales Mormontoy Cuidado de edición, diseño de cubierta y diagramación de interiores Fondo Editorial de la Universidad Nacional Mayor de San Marcos Financiamiento La edición de este libro fue financiada por Contrato 007-FONDECYT-2014 Las opiniones expuestas en este libro son de exclusiva responsabilidad de los autores y no necesariamente reflejan la posición de la editorial. Impreso en el Perú / Printed in Peru Queda prohibida la reproducción total o parcial de la presente edición, bajo cualquier modalidad, sin la autorización expresa del titular de los derechos. Índice Introducción 9 Ángel Mujica Sánchez Capítulo 1: La planta del tarwi 11 Ángel Mujica Sánchez, Gladys Moscoso Mujica Capítulo 2: Los alcaloides del tarwi 41 Omar Santiago Pillaca Pullo, María Antonieta Quispe Ricalde Capítulo 3: Potencial tecnológico de las semillas de tarwi 61 Rodolfo Vegas Niño, Carlos Vegas Pérez, Carmen Peña Suasnabar Capítulo 4: Potencial biotecnológico de las semillas de tarwi 89 Arturo Intiquilla Quispe, Carol Flores-Fernández, Karim Jiménez Aliaga, Amparo Iris Zavaleta Capítulo 5: Gastronomía 123 Elizabeth Chávez Hidalgo, Stephy Saavedra Bocanegra, Zorys Jiménez Andrianzén Introducción El tarwi (Lupinus mutabilis Sweet), conocido también como tauri o chocho, es una Fabaceae utilizada como alimento desde tiempos preincaicos en los países andinos. Se caracteriza por contener altos porcentajes de proteína y grasa, fijar nitrógeno atmosférico en el suelo, tener sabor amargo debido a su contenido de alcaloides, y ser adaptable a diversas condiciones climáticas con mínimas exigen- cias de suelo. Sin embargo, el uso del tarwi se encuentra en disminución por el desconocimiento de su aporte nutricional, falta de capacitación técnica para su cultivo e ignorancia de las potencialidades y posibilidades tecnológicas de trans- formación que ofrece. En las zonas andinas de Perú, Ecuador y Bolivia, las poblaciones indígenas vienen utilizando el tarwi como alimento y sustento de sus generaciones desde épocas muy remotas, constituyendo de esta manera una de sus principales fuen- tes de alimento y de ingresos económicos. La planta del tarwi posee alta diversi- dad y variabilidad genética, por lo que es importante la gran cantidad de conoci- miento ancestral acumulado sobre su cultivo, conservación y variadas formas de uso aún mantenidas en la cultura andina. Así, es evidente el desarrollo armónico alcanzado por las culturas andinas, que domesticaron, utilizaron y transforma- ron ampliamente esta diversidad bajo un uso racional y conocimiento profundo. La industria alimentaria demanda materia prima de calidad, donde la uni- formidad y las entregas regulares son requisitos básicos para garantizar un proce- so sostenido. El cultivo del tarwi, una de las leguminosas más nutritivas, desde 9 LUPINUS MUTABILIS (Tarwi) hace poco tiempo viene adquiriendo enorme importancia por su alto contenido nutricional (35-45% en proteínas y 15-23% en aceites, por lo general). Es así que crecen las expectativas respecto a su uso, lo que ha conllevado a realizar di- versos estudios sobre su producción, mercadeo, uso en medicina humana y vete- rinaria, entre otras promisorias aplicaciones. Por otra parte, su producción debe garantizar una adecuada rentabilidad económica para las comunidades andinas, sin dejar de lado la conservación de su agro-biodiversidad y empleo racional. Considerando todos estos argumentos, se entiende la importancia de realizar este libro, que presenta información actualizada sobre el tarwi haciendo énfasis en sus potencialidades y aspectos tecnológicos. Ángel Mujica Sánchez 10 Capítulo 1: La planta del tarwi Ángel Mujica Sánchez Facultad de Ciencias Agrarias Universidad Nacional del Altiplano Gladys Moscoso Mujica Laboratorio de Biología Molecular Facultad de Farmacia y Bioquímica Universidad Nacional Mayor de San Marcos 1.1. Taxonomía Nombre científico Lupinus mutabilis Sweet Otras especies de lupino o altramuz (ejemplares del género Lupinus) nativas de Europa e importantes en el cultivo fuera de la región andina son las siguientes: Lupinus albus L. Lupinus luteus L. Lupinus angustifolius L. En los Andes se pueden diferenciar 83 especies silvestres de este género, que probablemente se habrían generado por mutación natural de una o varias de estas especies. Nombres comunes Bolivia: chuchus muti, chuchus. Ecuador y norte del Perú: chocho, chochito. Azángaro, Perú: ccequella. Denominaciones en diferentes idiomas Español: altramuz, lupino, chocho Aymara: tauri (Bolivia) Quechua: tarwi, tarhui (Bolivia, Perú) Inglés: Andean lupine, pearl lupin 11 LUPINUS MUTABILIS (Tarwi) Clasificación taxonómica Reino : Vegetal Subreino : Fanerogamae División : Espermatophitas Clase : Dicotyledoneae Orden : Rosales Familia : Fabaceae Subfamilia : Faboideae Tribu : Genisteae Género : Lupinus Especie : Lupinus mutabilis Sweet Número cromosómico Estudios realizados por Planchuelo-Ravelo (1984) en 22 poblaciones de 16 especies de este género, provenientes de la región andina, indican que Lupinus suele presentar 2n=48 cromosomas, siendo una excepción L. bandelierae C. P. Smith (2n=36). 1.2. Origen y distribución geográfica 1.2.1. Origen El tarwi (Figura 1) es un miembro de la familia Fabaceae, originaria de los Andes de Perú, Bolivia y Ecuador. Ha sido cultivado en el área andina desde épocas preincaicas, y alcanzó su máximo esplendor y mejoramiento en la época incaica. A pesar de su gran valor nutritivo y resistencia a factores climáticos adversos en las zonas donde se siembra, su cultivo, transformación y consumo están dismi- nuyendo progresivamente debido, entre otros factores, a la falta de difusión de sus formas de uso y a la poca promoción de su cultivo y transformación. El origen del lupino se atribuye a dos grandes grupos: los del Viejo Mun- do (Mediterráneo), denominados altramuces o Lupinus dulces (Lupinus albus L., Lupinus luteos L. y Lupinus angustifolius L.), y los del Nuevo Mundo (Ecuador, Perú y Bolivia), denominados tarwis o chochos (Lupinus mutabilis Sweet) y sus parientes silvestres. Su cultivo se mantiene bajo distintos sistemas de producción y es consumido en las áreas rurales en forma directa después del proceso de desamargado. 12 Capítulo 1: La planta del tarwi Se estima que los agricultores preíncas domesticaron el tarwi hace más de 1500 años según hallazgos en cerámicas y tejidos donde se observa la figura esti- lizada de la Fabaceae. Restos de semillas de tarwi fueron encontrados en tumbas de la cultura Nazca (100-500 a. C.). Existen pinturas estilizadas de esta planta en cerámicas y vasos ceremoniales de la cultura Tiahuanaco (500-1000 d. C.) en el altiplano peruano y otras regiones altoandinas. Durante la época incaica, era parte importante de la dieta cotidiana del imperio, pero también se consu- mía con carne de camélidos y pescado seco en pequeñas cantidades. Proveía de abundante proteína y ácidos grasos a la población. Durante la época colonial, la primera referencia sobre el tarwi proviene del cura Valverde, quien, en una carta dirigida al rey de España en 1539, sugiere que los impuestos a los indígenas se paguen con este grano. Figura 1. Planta de tarwi o chocho (Lupinus mutabilis Sweet). Fuente: Mujica et al. (2015). Desde tiempos prehispánicos hasta la actualidad, los pobladores de los Andes la han utilizado para eliminar los «daños» ocasionados por parásitos gracias a su alto contenido de alcaloides (cocimiento de las semillas en ayunas). También se ha usado para tratamiento de caspa y caída del cabello (cataplasma de semillas molidas); bajo la toma de infusiones, para controlar resfríos y fiebre; e incluso, ayuda a combatir el estreñimiento. Sin embargo, está siendo desplazado a causa 13 LUPINUS MUTABILIS (Tarwi) de la marginación y por la introducción de cultivos europeos. Se considera que uno de los factores que más a contribuido a ello es su fuerte sabor amargo −por el contenido de alcaloides en su grano–; otros estudios suponen que el cultivo del tarwi no ha logrado competir con las otras fabáceas no amargas introducidas, como la haba y la arveja, lo que motivó la declinación de su cultivo. Figura 2. Distribución geográfica del tarwi (Lupinus mutabilis Sweet) en el Perú. Fuente: Camarena (2011). 1.2.2. Distribución geográfica El tarwi o chocho se siembra principalmente en la zona andina de Ecuador, Perú y Bolivia, recibe diferentes denominaciones y es usado en la alimentación hu- mana bajo diferentes formas de preparación (Camarena,
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