Towards a Sustainable Future: Formulation
and Characterization of Vegetable Meat from
Chochocho and Soy Beans
Hacia un Futuro Sostenible: Formulación y
Caracterización de Carne Vegetal a Base de Chocho y Soya
Montenegro Bosquez Gregory Leandro
1
Gabriela Belén Arguello Armijo
2
Alvaro Rafael Chafla Tenemaza
3
Andrea Carolina Escudero Guevara
4
Abstract: This study focuses on the creation of a sustainable and
nutritious food alternative, developing a vegetable meat based on
chocho and soybean. Through an experimental methodology, detailed
bromatological analyses of the raw materials were carried out,
evaluating aspects such as pH, humidity, titratable acidity, water
retention capacity and protein content. Then, a vegetable hamburger
was formulated with different proportions of chocho and soy. Two
optimal treatments were identified: one with 88% chochocho, 12%
soybean and Xanthan gum, noted for its high protein content; and
another with the same proportions but with Guar gum, which obtained
the best sensory evaluation. In addition, the shelf life of the
refrigerated product was analyzed, and it was found that it can be kept
for more than 17 days without the presence of microorganisms
indicative of spoilage.
Keywords: Vegetable meat, Chocho, Soybean, Bromatological
analysis, Sensory evaluation, Sensory evaluation.
1
Agroindustrial Engineer, Master in Quality
Management and Innovation, Universidad
Nacional del Chimborazo.
gregory.montenegro@unach.edu.ec,
https://orcid.org/0000-0001-9136-3664
2
Agro-industrial Engineering,
CAPACITACIONES Y ASESORÍAS E&G
S.A.S.
gabeth22@gmail.com, https://orcid.org/0009-
0004-9294-5729
3
Agroindustrial Engineer, Master in
Agroindustry, Mention in Quality Management
and Food Safety", ZUMASUA CIA LTDA,
alvaro.chafla@espoch.edu.ec,
https://orcid.org/0000-0002-0569-2080
4
Agroindustrial Engineer, Master in Food
Science and Engineering. Independent
researcher
angie_20168@yahoo.es,
https://orcid.org/0009-0003-1793-7844
Published
Instituto Tecnológico Superior Edwards
Deming. Quito – Ecuador
Periodicity
January-March
Vol. 1, Num. 20, 2024
pp. 1-
187http://centrosuragraria.com/index.php/revi
sta
Dates of receipt
Received: June 11, 2023
Approved: December 22, 2023
Correspondence author
gregory.montenegro@unach.edu.ec
Creative Commons License
Creative Commons License, Attribution-
NonCommercial-ShareAlike 4.0
International.https://creativecommons.org/lice
nses/by-nc-sa/4.0/deed.es
Towards a Sustainable Future: Formulation and Characterization of Vegetable Meat from
Chochocho and Soy Beans
2
Resumen: Este estudio se centra en la creación de una alternativa
alimentaria sostenible y nutritiva, desarrollando una carne vegetal a
base de chocho y soya. A través de una metodología experimental, se
realizaron análisis bromatológicos detallados de las materias primas,
evaluando aspectos como pH, humedad, acidez titulable, capacidad
de retención de agua y contenido proteico. Luego, se formuló una
hamburguesa vegetal con diferentes proporciones de chocho y soya.
Se identificaron dos tratamientos óptimos: uno con 88% de chocho,
12% de soya y Goma Xanthan, destacado por su alto contenido
proteico; y otro con las mismas proporciones pero con Goma Guar,
que obtuvo la mejor evaluación sensorial. Además, se analizó la vida
útil del producto refrigerado, encontrando que puede conservarse más
de 17 días sin presencia de microorganismos indicativos de deterioro.
Palabras clave: Carne vegetal, Chocho, Soya, Análisis
bromatológicos, Evaluación sensorial
Introduction
Increasingly, consumers are opting for special diets based on their
principles and values. Most of them are motivated by concern for the
environment, animal welfare and health. This growing interest in
knowing the composition and origin of the products that reach the tables
of Argentines is driving a growing trend. Consumers, better informed
and more demanding, tend to avoid foods with an excessive amount of
synthetic ingredients or additives, and look for products that are
healthy, nutritious and meet "clean label" standards.
This trend, which initially related to vegetarians and expanded to
vegans, now also encompasses flexitarians. This new category of
consumers groups together those who, for various reasons, have
decided to minimize their consumption of animal meat, and are known
as "flexible vegetarians". According to a recent market study conducted
by Innova Market Insights, a leading global food and beverage industry
knowledge company, Germany leads this movement, with 69% of its
population admitting to consuming meat once a week, followed by 53%
in the United Kingdom and 38% in the United States (Perez, 2020).
In this regard, research on plant-based substitutes for meat has
investigated potential plant-based ingredients that could be used for this
purpose. To meet the demands of today's market, it is essential to have
plant-based protein ingredients that can compete with or even surpass
traditional animal protein ingredients in terms of quality and
functionality, as noted in another recent study.
January - March vol. 2. Num. 1 – 2024
3
Given the changing dietary patterns of many consumers and the
potential economic advantages for processors, legume-derived
ingredients are increasingly being used in the meat processing industry.
This aligns with the focus on producing healthier foods, and to achieve
this, various strategies are being applied in the food industry (Gutierrez
Varas & Siche Jara, 2022).
In this context, chocho (Lupinus mutabilis) and soybean (Glycine max)
emerge as potential sources of vegetable proteins with significant
nutritional value and lower environmental impact.
Chocho, known by various names such as tarwi or lupin, is a legume
native to the Andean zone of South America. Its cultivation and
consumption have been an integral part of the diet in Andean regions
for centuries (Martinez Flores et al., 2022). This versatile grain
possesses outstanding nutritional characteristics, including a high
content of protein, vitamins, minerals and fiber (Lllerena, 2022). In
addition, chocho has proven to be a plant resistant to challenging
climatic conditions, making it an attractive option for production in high
altitude and mountainous areas.
On the other hand, soy has gained a prominent place in the global diet
as a rich source of vegetable protein. Originating in Asia, soy has
become widely available around the world due to its culinary versatility
and nutritional benefits. Soy has also become an essential component
of many vegetarian and vegan diets due to its ability to provide a
complete source of protein (Diaz Franco et al., 2015).
In this theoretical framework, we will explore the nutritional
characteristics and potential of these two plant ingredients, chocho and
soybean, as sources of protein in the human diet. We will examine their
nutrient profiles, their health benefits and their contribution to food and
environmental sustainability.
Nutritional Characteristics of Chocho
Lupinus mutabilis, Lupinus mutabilis, stands out for its exceptional
nutritional profile. It is especially known for its high protein content,
which ranges from 35% to 40% of its dry weight. These proteins are
considered to be of high quality, as they contain all the essential amino
acids necessary for complete nutrition. This makes it a valuable source
of protein for those seeking alternatives to meat and animal products
(Moposita Vásquez et al., 2022).
In addition to its protein content, chocho is rich in dietary fiber, which
makes it beneficial for digestive health. It is also an important source of
minerals such as iron, calcium and magnesium, as well as vitamins,
including B1 (thiamine) and B2 (riboflavin). These nutritional
Towards a Sustainable Future: Formulation and Characterization of Vegetable Meat from
Chochocho and Soy Beans
4
components make chochocho a balanced food that can contribute
significantly to a healthy diet.
Benefits of Soy
Soybean, Glycine max, is another source of vegetable protein that has
gained worldwide recognition. Like chocho, soy contains a significant
amount of protein, representing approximately 36% of its dry weight.
These proteins are also considered to be of high quality, making it an
excellent choice for those who follow vegetarian or vegan diets.
In addition to its protein, soy is known for its polyunsaturated fatty acid
content, including omega-3 fatty acids. This makes it a source of
healthy fats that can help maintain adequate blood cholesterol levels
and promote cardiovascular health (Caicedo et al., 2019).
Soy is also rich in isoflavones, plant compounds that have antioxidant
properties and may have benefits for hormonal health. Their role in
reducing menopausal symptoms and their possible influence on the
prevention of certain chronic diseases has been widely investigated
(Vázquez-Frías et al., 2020).
Food and Environmental Sustainability
The choice of plant-based ingredients such as chocho and soy is not
only based on their nutritional benefits, but also on their potential to
promote food and environmental sustainability. Both crops have a
lower environmental impact in terms of natural resource use, such as
land and water, compared to animal meat production.
In addition, plant protein production tends to generate fewer greenhouse
gas emissions, which contributes to climate change mitigation.
Diversification of protein sources can also reduce pressure on
ecosystems and biodiversity by reducing the demand for land devoted
to livestock farming.
Materials and methods
The research was carried out in the Veintimilla Parish, Bolivar
Province. Various experimental materials were used, such as chocho
(Lupinus mutabilis Sweet), texturized soy protein, Guar gum and
Xanthan gum. In addition, laboratory equipment such as a stainless steel
table, thermometer, containers, balance, sealer, dehydrator, mill, food
processor and cutter were used.
Inputs such as water, additives and seasonings were also used. Office
tools such as a digital camera, calculator, computer and printing paper
were used for data recording and analysis.
January - March vol. 2. Num. 1 – 2024
5
The experimental design used was A x B with two replicates, and was
applied in the Veintimilla Parish, Bolivar Province, with the objective
of systematically exploring and evaluating the effects of the factors
under study.
As for the procedure, an experimental unit of 200 grams was used, with
two factors and six different treatments, each repeated twice, totaling
12 experimental units. A bifactorial Completely Randomized Design
(CRD) with a specific mathematical model was applied.
Statistical analyses, such as Analysis of Variance (ADEVA) and Tukey
tests, were performed to compare averages and evaluate the
significance of factors and treatments. An economic analysis was also
carried out using the benefit/cost ratio.
Specific analyses were performed at the raw material and finished
product stages, including measurements of protein, water holding
capacity, hydrogen potential, titratable acidity, moisture, ash and fat. A
sensory evaluation was performed and shelf life was determined at the
best treatment, which included microbiological analysis.
In addition, the procedure for the preparation of the chochocho was
detailed, which included reception, selection, washing, shelling,
grinding, weighing, sheathing, storage and options for consumption of
the final product.
The procedure for the preparation of the chocho was carried out
according to the following steps:
Receipt of raw material: The raw material was acquired in Guaranda
canton, central parish, and was received at the food processing plant of
the Agroindustrial Engineering Department, School of Agricultural
Sciences, Natural Resources and Environment.
Selection: The raw material was carefully selected to ensure that it did
not present physical or microbiological alterations.
Washing: The raw material underwent a washing process with potable
water to eliminate any impurities that could contaminate the product.
Shelling: Shelling was carried out manually by immersing the seeds in
water and removing the shells.
Towards a Sustainable Future: Formulation and Characterization of Vegetable Meat from
Chochocho and Soy Beans
6
Milling: The seeds were manually crushed to facilitate their handling in
subsequent processes.
Weighing: Seeds were weighed on a Roman balance in grams to
determine yield.
Packaging: The product was packed in hermetically sealed
polyethylene bags measuring 16.5cm x 14.9cm, in order to avoid
possible contamination.
Storage: Finally, the product was stored at 4°C refrigerated
temperature.
The vegetable meat preparation procedure was carried out as follows:
Receipt of raw material: All the ingredients necessary for the
preparation of the vegetable meat were received and verified for use in
the process.
Dosage of seasonings and additives: Each of the ingredients, including
seasonings and additives, to be used in the different treatments of the
research were accurately weighed.
Mixing: The ingredients were mixed and homogenized manually,
kneading for approximately 15 to 20 minutes until the dough was
completely homogeneous.
Weighing: After the mixing stage, the resulting product was weighed
on a Roman scale in grams, in order to determine the yield of the
process.
Sleeving: The vegetable meat was placed in polyethylene sleeves,
acquiring a circular shape.
Storage: It was recommended to store the product at a refrigeration
temperature of 4 °C for proper preservation.
Consumption: Vegetable meat could be consumed immediately after
processing or after refrigeration. In addition, it had the versatility of
being cooked in various ways, either fried or roasted, according to the
consumer's preferences.
January - March vol. 2. Num. 1 – 2024
7
3. Result
The bromatological analyses performed on the raw materials used in
the preparation of vegetable meat were carried out following the
guidelines of the INEN and AOAC standards. These analyses were
aimed at determining various properties, such as pH, moisture content,
titratable acidity, water retention capacity (WRC) and protein content.
The performance of these bromatological analyses is justified by the
need to know the composition and nutritional value of raw materials.
By obtaining this information, it is possible to combine the ingredients
in a suitable way to produce a high quality final product that meets the
consumer's standards and expectations.
Table 1. Bromatological results obtained in chocho flour.
Chocho
Component
Value
Method
Protein
47,46
Micro Kjeldahl
Titratable
Acidity
0,15
NTE 0521
CRA
5,10
Rivera Flores, V. 2014
pH
5,67
NTE 0526
Humidity
5,77
AOAC 925.10
Source: (Own elaboration, 2017).
Table 1 presents the average values of protein content in chochocho,
which reaches 47.46%. This compares with the results of a previous
Towards a Sustainable Future: Formulation and Characterization of Vegetable Meat from
Chochocho and Soy Beans
8
study (Apunte and León, 2012) that reported a value close to 44.40%.
The difference is explained because the study cited in the literature
measured protein in the bitter kernel, while in this research it was
evaluated in the unbittered kernel, known to have a higher protein
content due to the unbittering process.
In addition, pH, moisture and acidity values were recorded for chocho,
with results of 5.67 for pH, 5.77% for moisture and 0.154% sulfuric
acid for acidity. These values are within the ranges previously reported
in the scientific literature, which supports the consistency of the
findings of this research.
Table 2 Bromatological results obtained in texturized vegetable
protein (TVP).
Textured
Vegetable Protein
(PVT)
Component
Unit
Value
Method
Protein
%
63,21
Micro
Kjeldahl
Titratable
Acidity
sulfuric acid
0,09
NTE 0521
CRA
gar/gs
6,33
Rivera
Flores,
V. 2014
pH
------
6,84
NTE 0526
Humidity
%
6,72
AOAC
925.10
Table 2 shows the results obtained for the vegetable meat, which
include a protein content of 63.21%, moisture of 6.72%, pH of 6.84 and
titratable acidity of 0.090% sulfuric acid. These values compare with
data previously reported in the scientific literature. According to Los
Seibós in 2013, textured soy protein (TVP) can contain up to 70%
January - March vol. 2. Num. 1 – 2024
9
protein with a moisture level of 8%. In addition, Herrera in 2012 reports
pH values of 6.5 and titratable acidity of 0.064% sulfuric acid. The
results of this research largely agree with the data cited in the literature,
which supports its validity and consistency.
The bromatological analyses carried out on the finished product, the
vegetable meat, included the measurement of pH, moisture, fat content,
titratable acidity, protein and ash. The pH is a crucial factor for the
growth of organisms, and most prefer a pH range between 6.8 and 7.5,
although there are exceptions. These analyses provide valuable
information on the characteristics of the final product and its
compliance with established standards.
Analysis of variance for pH values.
Table 3 Analysis of variance for pH in vegetable meat processing.
Gl
Sum of
Squares
Squares
Media
Variance
ratio
Probability
2
0,0183167
0,00915833
2,60
0.1534 ns
1
0,0120333
0,0120333
3,42
0.1138 ns
2
0,00451667
0,00225833
0,64
0.5588 ns
6
0,0211
0,00351667
-------
---------
11
0,0559667
------------
-------
---------
Coefficient of Variation (CV)= 1.02%.
ns = Not significant.
Table 3 shows the analysis of variance carried out for the variable pH
during the processing of vegetable meat. The results indicate that
neither factor A (Percentage of Chocho-PVT mixture), nor factor B
(Type of binder), nor the interaction between both factors show
statistically significant differences in the pH results. This suggests that
the variation in these factors and their respective levels does not have
Towards a Sustainable Future: Formulation and Characterization of Vegetable Meat from
Chochocho and Soy Beans
10
a significant impact on pH values. Furthermore, the low coefficient of
variation of 1.02% indicates that the values are consistent and reliable.
Table 4 Tukey's ordered ranks test for pH treatments in vegetable
meat processing.
Treatment
N°
Coding
Media
Homogeneous
Groups
T3
A2B1
5,84
A
T5
A3B1
5,84
A
T4
A2B2
5,83
A
T1
A1B1
5,80
A
T6
A3B2
8,78
A
T2
A1B2
5,69
A
Table 4 shows the Tukey's ordered ranks test performed to evaluate the
differences in pH values. Although no significant differences were
found between treatments, this test was carried out as a precaution. It
was found that treatments T3 and T5, consisting of a mixture of 92%
chocho and 8% PVT with Guar gum, and 88% chocho and 12% PVT
with Guar gum, respectively, presented the highest pH values, with a
value of 5.84. On the other hand, treatment T2, containing 96%
chochoke and 8% PVT with Xanthan gum, has the lowest pH value,
with 5.69. It is important to note that all these values are within the
ranges established in RTE INEN 056, which establishes an acceptable
pH range between 4.5 and 6.4 for meat.
Analysis of variance for protein percentage.
Table 5 Analysis of variance for vegetable meat protein.
Source of
variation
Gl
Sum of
Squares
Squares
Media
Variance
ratio
Probability
Main effects
January - March vol. 2. Num. 1 – 2024
11
A:Percentage
2
90,9113
45,4556
266,68
<0,0001 **
B:Binder
1
6,02083
6,02083
35,32
0,0010 **
Interactions
AB
2
0,00406667
0,00203333
0,01
0.9882 ns
Waste
6
1,0227
0,17045
-------
-----------
Total
(corrected)
11
97,9589
----------
-------
-----------
CV= 1.30 %.
ns = Not significant. **
Table 5 shows the analysis of variance performed in relation to the
amount of protein in the vegetable meat. It is observed that factor A,
which corresponds to the percentage of chocho and textured vegetable
protein (TVP) mixture, as well as Factor B, which refers to the type of
binder used, show a highly significant statistical difference. This
indicates that both the proportion of chocho and PVT and the type of
binder used have a significant impact on the protein levels present in
the processed vegetable meat.
However, with regard to the interaction between factors A and B, no
significant statistical difference was found. This suggests that the
influence of these factors on protein content is independent when
combined in the formulation. That is, there is no significant synergy or
antagonism between them in relation to the amount of protein in the
final product.
In addition, it is important to note that the coefficient of variation
obtained is 1.30%, which indicates that the values obtained are reliable
and consistent. This reinforces the validity of the results and the
robustness of the conclusions drawn from this analysis.
Towards a Sustainable Future: Formulation and Characterization of Vegetable Meat from
Chochocho and Soy Beans
12
Table 6 Tukey's ordered ranks test for protein treatments in vegetable
meat processing.
Treatment
N°
Coding
Media
Homogeneous
Groups
T6
A3B2
35,81
A
T5
A3B1
34,40
A
T4
A2B2
32,73
B
T3
A2B1
31,27
B
T2
A1B2
29,05
C
T1
A1B1
27,68
C
Table 6 shows the Tukey rank test for protein in vegetable meat. The
highest treatment was T6 (88% Chocho + 12% PVT + Xanthan Gum)
with 35.81% protein, while the lowest was T1 (96% Chocho + 4% PVT
+ Guar Gum) with 27.68%. According to Beltran (2014), vegetable
meat has 50% protein, and animal meat has 17.7%. In this research, we
obtained 35.81% protein, lower than vegetable meat but higher than
animal meat, due to the specific formulation used. In summary, T6
stands out for its protein content in vegetable meat.
The sensory evaluation involved a panel composed of 12 semi-trained
persons, who were assigned the task of assessing the quality of the final
product, which in this case is Vegetable Meat. The attributes evaluated
included color, odor, flavor, texture and acceptability.
Color is a visual aspect that plays an important role in the quality
perception of a product, as it can reveal possible defects or anomalies.
It can also influence consumer attraction and preference for the
product. In addition, color is linked to both the sensory characteristics
and chemical composition of the product, which helps define its quality
(Ramos et al., 2021).
January - March vol. 2. Num. 1 – 2024
13
Table 6 Analysis of variance for the vegetable flesh color attribute.
Source of
Variation
Gl
Sum of
Squares
Squares
Media
Reason
for
Variance
Probability
Treatment
5
1,0
0,2
0,50
0.7749 ns
Tasters
11
6,5
0,590909
1,48
0.1668 ns
Error
55
22,0
0,4
--------
-------
Total
71
29,5
----------
---------
--------
ns= Not significant.
Table 7 shows the analysis of variance applied to the results obtained
from the sensory evaluation of the color attribute, where there is no
significant statistical difference between treatments.
Table 7. Tukey ordered ranks of the color attribute for vegetable meat.
Treatment
N°
Coding
Media
Homogeneous
Groups
T2
A1B2
3,6
A
T6
A3B2
3,6
A
T3
A2B1
3,6
A
T1
A1B1
3,6
A
T5
A3B1
3,4
A
T4
A2B2
3,4
A
Table 8 shows the analysis of Tukey's ordered ranks test related to the
color characteristic in vegetable flesh. Although no statistically
significant differences were found in the analysis of variance, it was
identified that several treatments (T1, T2, T3 and T6) obtained the
highest values, which are at 3.6 according to the sensory evaluation
scale (Palomar et al., 2020). These values are located in the category
Towards a Sustainable Future: Formulation and Characterization of Vegetable Meat from
Chochocho and Soy Beans
14
ranging from "acceptable" to "good". In contrast, treatments T4 and T5
showed the lowest values, which are also in the category between
"acceptable" and "good," with a value of 3.4.
The discussion of the results obtained in this research on the processing
of vegetable meat from chocho and soybean reveals important findings
and their relevance in the context of the production of highly nutritious
alternative foods.
One of the main results that stands out is the significant influence of the
addition of chocho and soy protein on the nutritional quality of the
product. The verification of the hypothesis for protein content showed
that treatments with different proportions of chochocho and soy protein
had a significant impact on the protein content of the vegetable meat.
Specifically, treatment T6, which contained 88% chocho, 12%
Textured Vegetable Protein and xanthan gum, resulted in the highest
protein content. This indicates that proper formulation can significantly
increase the nutritional value of vegetable meat.
In addition, it was observed that the choice of binder, in this case
xanthan gum, also influenced protein content and possibly other
sensory characteristics. This suggests that careful selection of
additional ingredients may play an important role in improving the
nutritional and sensory quality of vegetable meat.
In terms of sensory characteristics, the results showed that the addition
of chocho and soy protein significantly influenced the texture and
acceptability of the product. The treatments that incorporated these
ingredients obtained higher scores in the texture and acceptability tests,
suggesting that vegetable meat may benefit from an improvement in
texture and flavor through the inclusion of chocho and soy protein.
On the other hand, no significant statistical differences were found in
color, odor and flavor characteristics between treatments. This indicates
that the addition of chocho and soy protein does not negatively affect
these sensory characteristics, which is essential for vegetable meat to
be acceptable to consumers.
Taken together, these results highlight the potential of chocho and soy-
based vegetable meat as a highly nutritious and sensorially appealing
alternative to traditional meat. Proper formulation, including the right
January - March vol. 2. Num. 1 – 2024
15
proportion of ingredients and binders, can significantly improve the
nutritional and sensory quality of these products. This is especially
relevant in the context of the search for more sustainable and healthier
food options, as vegetable meat can play an important role in reducing
animal meat consumption and promoting a balanced and more
environmentally friendly diet. However, it is important to note that
more research is needed to fully understand the impact of these
ingredients in the formulation of vegetable meat and its acceptance by
consumers.
4. Conclusions
In this study, the challenge of developing a sustainable vegetable meat
alternative from natural ingredients such as chocho and soy has been
addressed. Through a series of physicochemical analyses, sensory
evaluations and microbiological tests, important conclusions have been
reached that contribute to the goal of promoting a more sustainable
future in the food industry.
The main conclusions of this research point to the feasibility of using a
mixture of chocho and textured vegetable protein (TVP) in a specific
proportion (88% chocho - 12% TVP) as a base for vegetable meat. In
addition, guar gum has been identified as the most effective binder,
which improves the sensory quality of the final product.
From a nutritional perspective, this developed vegetable meat has been
found to be a significant source of protein, making it a valuable
alternative from a dietary standpoint. In addition, its ability to remain
microbiologically safe over an extended shelf life demonstrates its
suitability as a food product.
These findings support the idea that the formulation and
characterization of chocho and soy-based vegetable meat is not only
possible, but can also make a significant contribution to promoting a
sustainable future by offering a responsible consumption option that
reduces reliance on traditional meat and its associated environmental
impacts. This study represents an important step towards creating more
sustainable and healthier foods for future generations.
References
Caicedo, I. M., Mejía Gonzales, A., & Beltrán Castro, F. (2019).
Industrialization of the soybean crop. Observatory of the Latin
Towards a Sustainable Future: Formulation and Characterization of Vegetable Meat from
Chochocho and Soy Beans
16
American Economy,.
https://dialnet.unirioja.es/servlet/articulo?codigo=8519498.
Díaz Franco, A., Magallanes Estala, A., Aguado Santacruz, A., &
Hernández Mendoza, J. L. (2015). Response of soybean to
microbial inoculants in northern Tamaulipas. Mexican Journal
of Agricultural Sciences, 6(2).
Gutierrez Varas, M. A. G., & Siche Jara, R. S. (2022). Healthy sausage
production: a review of plant-based substitutes for fat, meat and
salts. Mangrove, 19(4), 379-389.
https://doi.org/10.57188/manglar.2022.048
Lazo-Vélez, M. A., Caroca-Cáceres, R. S., Rosales-Medina, M. F., &
Cornejo-Zúñiga, F. M. (2018). Advances in food science and
engineering. Advances in Food Science and Engineering.
https://doi.org/10.33324/ceuazuay.152.
Llerena, L. (2022). Benefits of chocho to improve nutrition. Qualitas,
24(24). https://doi.org/10.55867/qual24.05.
https://doi.org/10.55867/qual24.05.
Martinez Flores, A., Ruivenkamp, G., & Jongerden, J. (2022).
Anthropologies made in Ecuador (Vol. 1) [Digital]. Latin
American Association of Anthropology.
https://asociacionlatinoamericanadeantropologia.net/portal/wp-
content/uploads/2022/05/Antropologi%CC%81as-hechas-en-
Ecuador-Tomo-I-11_mayo_2022-interactivo.pdf#page=448
Montenegro Bosquez, G. L. (2017). Evaluation of raw materials of
Vegetable origin for the elaboration of a highly nutritious
alternative product. [Degree thesis]. UNniversidad Estatal de
Bolivar.
Moposita Vásquez, D. D. D., Godoy Rier, M. S., Romero Villacrés, M.
F., & Moposita Vásquez, L. L. (2022). Use of chocho (Lupinus
mutabilis) and quinoa (Chenopodium quinoa) sprouts for the
preparation of a nutritional beverage. Polo del Conocimiento,
8(5).
https://polodelconocimiento.com/ojs/index.php/es/article/view/
5651/14036.
https://polodelconocimiento.com/ojs/index.php/es/article/view/
5651/14036.
Ordoñez-Vargas, W. F., Posada-Ochoa, S. L., & Rosero-Noguera, R.
(2023). Greenhouse gas emissions from bovine excrement
application to soil. Technological Information, 34(1), 101-116.
https://doi.org/10.4067/s0718-07642023000100101.
January - March vol. 2. Num. 1 – 2024
17
Palomar, L. T., García-Gómez, G., Gómez-Puentes, F. J., Beltrán-
González, G., Valenzuela-Espinoza, I. G., & Armenta-Gálvez,
J. M. (2020). Analysis of physicochemical and sensory
properties of food bar based on seeds and nuts without
components of animal origin. Spanish Journal of Human
Nutrition and Dietetics, 24(2), 143-153.
https://doi.org/10.14306/renhyd.24.3.963.
Pérez, L. (2020). Foods of the future: demand grows for meat
alternative proteins. https://core.ac.uk/. Retrieved July 4, 2023,
July 4, 2023, from
https://core.ac.uk/download/pdf/335290989.pdf
Ramos, M., Santolalla, S., Tarrillo, C., Tuesta, T., Jordán, O., & Silva,
R. (2021). Physicochemical characteristics, texture, color and
sensory attributes of commercial chicken sausages. Revista
U.D.C.A. Actualidad & Divulgación Científica, 24(1).
https://doi.org/10.31910/rudca.v24.n1.2021.1863
Vázquez-Frías, R., Icaza-Chávez, M., Ruiz-Castillo, M., Amieva-
Balmori, M., Argüello-Arévalo, G., Carmona-Sánchez, R.,
Flores-Bello, M., Hernández-Rosiles, V., Hernández-Vez, G.,
Medina-Vera, I., Montijo-Barrios, É., Núñez-Barrera, I.,
Pinzón-Navarro, B. A., & Sánchez-Ramírez, C. A. (2020).
Technical position of the Mexican Association of
Gastroenterology on soy-based vegetable drinks. Revista de
Gastroenterología de México, 85(4), 461-471.
https://doi.org/10.1016/j.rgmx.2020.07.005.