The values correspond to means ± standard deviations, n = 3. Different letters in each row indicate significant differences (*p* < 0.05).

Foaming properties. According to the results shown in Table 3, HQF has the highest CF value, probably due to the higher DH responsible for a greater number of small peptides that are easily adsorbed at the air-water interface [2]. Figure 2 shows the stability of the foam (FS). HBF and HQF showed significant differences (*p* < 0.05) after 10 min, HBF showing better FS [12].

**Figure 2.** Foaming stability of HBF () and HQF (•) as a function of time.

#### **4. Conclusions**

The enzymatic hydrolysis of quinoa and broad bean flours has been an adequate way to improve the nutritional properties (high protein content and good source of essential and branched amino acids), making them suitable as ingredients in the preparation of food for athletes. HBF and HQF were characterized by having higher levels of free amino acids that produce sweet and sour tastes. On the other hand, the hydrolyzed products presented high solubility and good surfactant properties, which is why they could be used in the preparation of beverages, creams, butter, ice cream, mousses, and cakes. The enzymatic hydrolysis applied directly to the flours caused a positive effect on the nutritional and functional properties.

**Author Contributions:** Conceptualization, and methodology, I.d.l.A.G. and M.A.G.; validation I.d.l.A.G., M.A.G., M.O.L. and N.C.S.; formal analysis, I.d.l.A.G. and M.A.G.; investigation, I.d.l.A.G. and M.A.G.; resources, M.O.L. and N.C.S.; data curation, I.d.l.A.G.; writing—original draft preparation, I.d.l.A.G.; writing—review and editing, M.A.G., M.O.L. and N.C.S.; visualization, I.d.l.A.G.; supervision, M.A.G., M.O.L. and N.C.S.; project administration, M.O.L. and N.C.S.; funding acquisition, M.O.L. and N.C.S. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research received no externa funding.

**Institutional Review Board Statement:** Not applicable.

**Informed Consent Statement:** Not applicable.

**Data Availability Statement:** Not applicable.

**Acknowledgments:** This work was supported by grant Ia ValSe-Food-CYTED (Projet Nº 119RT0567) and SECTER—Universidad Nacional de Jujuy—CONICET.

**Conflicts of Interest:** The authors declare no conflict of interest.

#### **References**


## *Proceeding Paper Chenopodium quinoa* **to Modulate Innate Myeloid Cells in the Induction of Obesity †**

**José Moisés Laparra 1,\*, Elena Aguilar-Aguilar <sup>2</sup> and Claudia Monika Haros <sup>3</sup>**


**Abstract:** Complex interactions between innate and adaptive immune effectors are an important component in the induction of obesity. Particularly, different subsets of myeloid cells play key roles in metabolic liver diseases and, therefore, are promising targets for intervention strategies. *Chenopodium quinoa* seeds constitute a good source of immunonutritional compounds, which help prevent high-fat, diet-enhanced innate immune signaling via TLR4/MyD88 that boosts inflammation. Herein, two metabolic mouse models—wild type (WT) and tributyltin treated (TBT)—were used to examine the effects associated with non-alcoholic fatty liver disease (NAFLD); mice were fed with a high-fat diet (HFD) and administered with wheat or *C. quinoa* bread. Variations in myeloid cells were obtained from a hemogram analysis, and rt-qPCR (mRNA) served to evaluate macrophage markers (i.e., CD68/CD206 ratio) as well as liver inflammation (i.e., Lyve-1) to gain insights into their selective functional differentiation into metabolically injured livers. Only administration of *C. quinoa* bread prevented alterations in the liver/body weight ratio either in WT animals or those treated with TBT. These effects were associated with significantly increased variations in the peripheral myeloid cell population. Hepatic mRNA markers revealed that *C. quinoa* enables a selective functional differentiation and function of intrahepatic monocyte-derived macrophages preserving tissue integrity and function.

**Keywords:** *Chenopodium quinoa*; innate myeloid cells; immunonutrition; obesity

## **1. Introduction**

Obesity is recognized as overweight caused by the dysfunctional accumulation of energy reserves as fat depots, and its prevalence appears associated with an increased incidence of metabolic disorders. Complex interactions between innate and adaptive immune effectors are an important component in the induction of obesity. Accordingly, recent research demonstrated that myeloid cells accumulate in the liver as monocytes and macrophages during the progression of obesity-related non-alcoholic fatty liver disease to steatohepatitis [1]. These cells contribute to either worsening or improving tissue homeostasis following impairment of liver function. Specific environmental signals within the gut–liver axis further determine the selective functional differentiation and function of hepatic macrophages. Different subsets of these myeloid cells have pivotal roles in metabolic liver diseases; thus, they provide promising targets for intervention strategies with a preventive and/or therapeutic application.

**Citation:** Laparra, J.M.;

Aguilar-Aguilar, E.; Haros, C.M. *Chenopodium quinoa* to Modulate Innate Myeloid Cells in the Induction of Obesity. *Biol. Life Sci. Forum* **2021**, *8*, 13. https://doi.org/10.3390/ blsf2021008013

Academic Editor: Loreto Muñoz

Published: 14 January 2022

**Publisher's Note:** MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.

**Copyright:** © 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).

Under a high-fat diet, innate immune Toll-like receptor (TLR)-4/MyD88 signaling leads to an inhibited macrophage proliferation to infiltrate into adipose tissue boosting inflammation [2]. *C. quinoa* seeds constitute a good source of immunonutritional serinetype protease inhibitors (SETIs), which enable innate immune events mediated by TLR4 downstream signaling that can be associated with a delayed wave, implying adaptor molecules such as TRAM/TRIF [3,4].

In view of the pivotal role of the hepatic immune–metabolic crosstalk, thereby influencing the natural history of obesity, this study evaluates the impact of the inclusion of *C. quinoa* flour into bread formulations in the variations and polarization of the myeloid population in metabolic mouse models.

#### **2. Materials and Methods**

#### *2.1. Metabolic Mouse Models*

C57BL/6 mice (6 weeks of age) born from untreated females or receiving obesogen tributyltin (50 nM) via drinking water to develop a state of NAFLD were used [5]. Afterward, both F1\_A and F1\_B generations were kept under an HFD until reaching 6 weeks of age. Bread formulations were administered (14 mg/day/animal) to the different animal models 3 times per week for 3 weeks.

Animal experiments were carried out in strict accordance with the recommendations in the Guide for the Care and Use of Laboratory Animals of CSIC (Consejo Superior de Investigaciones Científicas), and the protocol was approved by its ethics committee (Proex No. 080/19).

#### *2.2. Hemogram*

The whole blood count was performed on an automated hemocytometer (Abacus Junior Vet, ELECTROMEDINTER SL).

#### *2.3. Markers of Selective Functional Differentiation Intrahepatic Macrophages*

Validated gene for murine CD68 (M1-like phenotype) (forward 5 - AGA AGT GCA ATG GTG GGT CT-3 , reverse 5 - TGG GGC TTA AAG AGG GCA AG -3 ), CD206 (M2-like phenotype) (forward 5 - TGC AAG CTT GTA GGA AGG AGG -3 , reverse 5 - GAT TAG AGT GGT GAG CAG GC -3 ); Lyve-1 (forward 5 - CCC TCC ATT ACC AGT TGT CCC -3 , reverse 5 - ACG GCT CAT CAT CAC CAT TCT C -3 ), and β-actin (forward 5 - GGC TCC TAG CAC CAT GAA GAT CAA -3 , reverse 5 - AGC TCA GTA ACA GTC CGC CTA GAA -3 ) was purchased from Applied Biosystems (Foster City, CA, USA). RT-qPCR was performed with 500 ng of cDNA from liver sections, using the Universal PCR Master Mix (Applied Biosystems, ThermoFisher®). Quantitative values were calculated by using the 2−ΔCt method [3].

#### *2.4. Statistical Analyses*

The statistical analysis between the different groups of treatment within the same experimental model was conducted using one-way analysis of variance (ANOVA) and the Kruskal–Wallis post hoc test by ranks. Analyses were performed with the software Statgraphics Centurion XVI, and significance was established at *p* < 0.05 for all comparisons.

#### **3. Results**

#### *3.1. Food Intake and Morphometric Measurements*

Animals administered with either wheat or *C. quinoa* bread formulations displayed reduced consumption rates in relation to controls (Figure 1A. With *C. quinoa* bread, the food intake rate did not reach statistical significance between animals under different treatments (i.e., WT vs. TBT). Upward trends for food intake rates in TBT-affected animals could reflect decreased nutrient utilization derived from NAFLD-associated liver dysfunction.

**Figure 1.** Food intake (**A**) and morphometric measurements, body weight gain (BW) (**B**), and hepatosomatic index (**C**) of in wild-type (WT) and tributyltin (TBT)-exposed mice fed a high-fat diet. Results are expressed as mean ± standard error (SEM) (n = 6). Untreated controls are represented by the dotted line.

Administration of *C. quinoa* bread to wild-type (WT) animals favored higher body weight gain than those fed with wheat bread (Figure 1B). However, these differences were abolished in TBT-treated animals. Notably, animals receiving *C. quinoa* bread showed similar effects in both metabolic mouse models. Administration of *C. quinoa* bread prevented alterations in the hepatosomatic index either in wild-type animals or those displaying a transgenerational inheritance to develop NAFLD-associated obesity (Figure 1C). Altogether, data may interpret the results as a differential engagement of metabolic processes mainly derived from the different compositions of immunonutritional bioactive proteins.

#### *3.2. Variations on Innate Immune Myeloid Cell Population*

Animals administered with *C. quinoa* bread displayed significantly increased variations in the myeloid cell population (Figure 2A). Only a downward trend was calculated in the hepatic infiltrating monocyte-derived macrophages in relation to that in wheat-bread-fed mice (Figure 2B). In both cases, a favorable CD68/CD206 ratio was found, reflecting the more prevalent M1-like phenotype of the infiltrated cells.

**Figure 2.** Innate immune adaptation: (**A**) variations in myeloid cells in wild-type (WT) and tributyltin (TBT)-exposed mice; (**B**) hepatic rt-qPCR analysis (mRNA) of macrophage marker genes CD68/CD206 and (**C**) the homing cell adhesion molecule (Lyve-1/CD44) in wild-type (WT) and tributyltin (TBT) exposed mice fed a high-fat diet. Results are expressed as mean ± mean standard error (n = 6).

Notably, hepatic transcripts for Lyve-1 suggest the existence of two distinct functional macrophage populations when feeding *C. quinoa* or wheat bread (Figure 2C).

#### **4. Discussion**

This study investigated the associations between administration of *C. quinoa* (20%, w/w) bread, in comparison with wheat bread, and the variability of selective functional phenotypes of hepatic infiltrating monocyte-derived macrophages in metabolic mouse models with diet-induced obesity. The associations were independent of body weight gain and the CD68/CD206 proportion. The risk of cardiovascular disease and liver fibrosis in animals displaying a transgenerational inheritance to develop NAFLD was lower in those fed with *C. quinoa* bread.

Based on these findings, administration of *C. quinoa* bread enabled a better preserved hepatosomatic index, decreasing the risk of liver dysfunction and NAFLD development, which are important factors favoring the metabolic syndrome, in both metabolic mouse models [6]. The mechanism behind the associations of administration of *C. quinoa* bread and alleviation of liver inflammation and NAFLD are diverse. First, hyaluronan accumulation with HFD feeding [7], to contribute to insulin resistance and exacerbate liver inflammation by interacting with Lyve-1, is reduced by the administration of *C. quinoa* bread in WT animals. Increased insulin resistance plays a crucial role in the progression of NAFLD, which is related to adverse health outcomes. Second, preservation of Lyve-1 in TBT-treated mice, which exhibit transgenerational inheritance of disturbances in glucose homeostasis [5] and inhibition of the insulin receptor expression [8] as well as a permanently metabolic (re)programming toward hepatic fat accumulation [5], allow suggesting the amelioration of chronic inflammation and long-term deterioration of liver function. Third, distinct interstitial macrophage populations coexist across tissues in specific subtissular niches where the absence of Lyve-1 macrophages exacerbates fibrosis [9].

#### **5. Conclusions**

In metabolic mouse models, the immunonutritional potential of *C. quinoa* enables a selective functional differentiation and function of myeloid cell population toward resolutive macrophage. This influence favors tissue integrity in conditions of caloric excess. These data warrant further human-based research.

**Author Contributions:** All authors contribute equally to this paper. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research received no external funding.

**Institutional Review Board Statement:** Animal experiments were carried out in strict accordance with the recommendations in the Guide for the Care and Use of Laboratory Animals of CSIC (Consejo Superior de Investigaciones Científicas) and the protocol was approved by its Ethic Committee and the regional government (Ethic code, Proex 220/17).

**Data Availability Statement:** The data that support the findings of this study are available from the corresponding author upon reasonable request.

**Acknowledgments:** This work was financially supported by grants La ValSe-Food CYTED, (119RT0S 67) and Food4ImNut (PRP\_PID-2019-107650RBC22, Ministry of Science, Innovation and Universities—MICIU).

**Conflicts of Interest:** The authors declare no conflict of interest.

#### **References**


## *Proceeding Paper* **Andean Ancient Grains: Nutritional Value and Novel Uses †**

**Ritva Repo-Carrasco-Valencia \*, Jaime Basilio-Atencio, Genny Isabel Luna-Mercado, Silvia Pilco-Quesada and Julio Vidaurre-Ruiz**

> CIINCA (Center of Innovation for Andean Grains), Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, Lima 12, Peru; Jaime.basilio@unas.edu.pe (J.B.-A.); gluna@unap.edu.pe (G.I.L.-M.); silviapilco@upeu.edu.pe (S.P.-Q.); vidaurrejm@lamolina.edu.pe (J.V.-R.)

**\*** Correspondence: ritva@lamolina.edu.pe

† Presented at the III Conference la ValSe-Food and VI Symposium Chia-Link Network, Online, 15–17 November 2021.

**Abstract:** Quinoa, kañiwa, kiwicha and tarwi are ancient native crops from the Andes highlands of South America. Due to their remarkably high nutritional value, they offer major promise as ingredients in various food products. The aims of this study were to determine the nutritional value of certain varieties of quinoa, kañiwa, kiwicha and tarwi and to use these grains to develop novel, nutritious prototypes of products such as a malted beverage, extruded porridge, gluten-free bread and culinary dishes. The proximate, mineral and phenolic compound contents were evaluated in the Andean grains and final products. Two gluten-free breads were prepared, one made with quinoa and another made with kañiwa. An instant porridge prototype for child nutrition was developed. It had a protein content of 16% and it could, therefore, be considered to be a source of protein. The protein had a high in vitro digestibility (96.3%) and the chemical score was 0.92. The malted beverage prepared with quinoa and kiwicha had a protein content of 7.7%, which represents a value of 1.5 to 2 times more protein than dairy milk. The quinoa-amaranth beverage developed in this study is an excellent locally grown alternative to commercially available plant-based beverages usually made with soy, almond or oat, all of which are imported into Peru. Quinoa, kañiwa, kiwicha and tarwi are innovative, nutritious and tasty alternatives for restaurants seeking new ingredients for their recipes.

**Keywords:** *Amaranthus chenopodium*; extrusion; gluten-free; Lupinus; malted beverage

#### **1. Introduction**

The Andean region of South America is an important centre of domestication of food crops. This region has a great diversity of agroecological zones due to several climate and altitude differences (1500–4200 m). The use and cultivation of many of these plants decreased dramatically as a result of European colonization. The diets of Andean inhabitants changed and native grains were replaced by imported crops such as wheat, soy and rice. This change had long term effects and has affected the nutritional status in Peru and other Andean countries where malnutrition is common.

During the past decades, Andean crops have been "re-discovered" and attracted worldwide interest due to their remarkably high nutritional value and environmental adaptability. The most notable Andean grains are quinoa (*Chenopodium quinoa* Willd.), kañiwa (*Chenopodium pallidicaule* Aellen), kiwicha (*Amaranthus caudatus* L.) and tarwi (*Lupinus mutabilis*). These crops have adapted perfectly to the harsh environmental conditions of the Andes, being very resistant against drought, the salinity of the soil and frost. After the FAO declared 2013 as the "International Year of Quinoa", the cultivation and use of quinoa has extended beyond its area of origin [1].

Quinoa, kañiwa and kiwicha are pseudocereals whereas tarwi is a leguminous plant. The Andean pseudocereals have a relatively high protein content with an excellent biological quality [2,3]. Andean grains are gluten-free and could be used as ingredients in

**Citation:** Repo-Carrasco-Valencia, R.; Basilio-Atencio, J.; Luna-Mercado, G.I.; Pilco-Quesada, S.; Vidaurre-Ruiz, J. Andean Ancient Grains: Nutritional Value and Novel Uses. *Biol. Life Sci. Forum* **2021**, *8*, 15. https://doi.org/10.3390/ blsf2021008015

Academic Editors: Loreto Muñoz and Claudia M. Haros

Published: 17 January 2022

**Publisher's Note:** MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.

**Copyright:** © 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).

products for people suffering from coeliac disease [4]. Gluten-free products that are currently commercially available in Latin America lack the high nutritional value of Andean grains. In recent years, there has been a remarkable global interest in Peruvian haute cuisine, which has been ranked as one of the world's best. Since 2013, most Peruvian gourmet restaurants have included quinoa in their menu; however, other less-known crops are usually not included.

With the purpose of causing an impact on the Peruvian food sector, the aims of this study conducted under the Project Protein2Food were to determine the nutritional value of several varieties of quinoa, kañiwa, kiwicha and tarwi and to use these Andean native grains to develop novel and nutritive prototypes of products such as a malted beverage, extruded porridge, gluten-free bread and culinary dishes.

#### **2. Materials and Methods**

#### *2.1. Materials*

The following varieties of Andean grains were used to develop the prototypes: the Pasankalla and Chullpi varieties of quinoa and the Oscar Blanco and Centenario varieties of kiwicha, all of which were provided by "El Programa de Cereales y Granos Nativos de la Universidad Nacional Agraria La Molina". The variety of kañiwa was Illpa Inia from Puno. For tarwi, the variety Yunguyo was acquired from Agroinversiones Ogoríz S.R.L.- Cajamarca. For culinary dishes, the following quinoa varieties were used, all acquired from INIA: Blanca de Junin, Kancolla, Amarilla de Sacaca and CICA-18.

The following food products were developed: an extruded product for porridge, gluten-free bread and a malted beverage.

#### *2.2. Methods*

An analysis of the protein, carbohydrates, fat, ash, moisture and crude fibre was performed using the Official Methods of Analysis [5].

The total, soluble and insoluble dietary fibre were analysed by an enzymatic-gravimetric method according to the Official Method of the AOAC [5]. The total phenolic (TP) content was measured by spectrophotometry [6]. The chemical score of the protein for the selected pasta was evaluated based on the amino acid requirements for adults.

A specific volume of bread was measured by laser topography (BVM-6610, Perten Instruments, Sweden) and the specific volume (mL/g) was calculated by dividing the volume with the weight of the bread.

The potentiometric method of the AOAC [5] was used where the sample was diluted with distilled water (1:10) and the pH was measured using a pH meter (Hanna Instruments, HI2020). The acidity, in terms of succinic acid, was determined using a titrimetric method.

#### Statistical Analysis

All experimental analyses were performed in triplicate. The results were expressed as a mean ± standard deviation.

#### **3. Results and Discussion**

In Table 1, the chemical composition of the grains is presented. The protein content of the different quinoa varieties was 9.6–15.2%. In the case of kiwicha and kañiwa, this value was 14.3–15.4%. Tarwi had an extremely high protein content of 52%. Cordoba et al. [7] analysed the protein content of three tarwi varieties and they reported an average value of 54.4%, which is in accordance with our results.

The chemical composition of the final products can be seen in Table 1. The protein content for the gluten-free breads was 7.7% for the quinoa bread and 16.3% for the kañiwa bread. This high protein content for the kañiwa bread was due to the fact that this bread was made of 100% kañiwa flour without adding starch whereas the quinoa bread contained potato starch. The kañiwa bread could be considered to be a source of protein according to the nutrition claims of the European Union because more than 12% of the energy value

of the food was provided by protein. It was possible to obtain a good quality bread with kañiwa without adding any starch (see pictures 1 and 2 for quinoa and kañiwa bread, respectively). This was interesting and indicated that kañiwa starch is different from quinoa starch and helps in the formation of gluten-free dough. Kañiwa has a high dietary fibre content that can help to strengthen the flour and has a positive influence on the final product. Kañiwa is reported to have a low amylose content; Cornejo and Rosell [8] reported that grain varieties with low amylose contents present low gelatinisation temperatures and soft gels, which is beneficial for baked products. Both breads could be considered to be high fibre because the content of this component was superior to 6 g/100 g of product. This is important because commercially available gluten-free products generally lack dietary fibre; they are made mainly of starch and white rice flours.


**Table 1.** Proximate compositions of Andean grains and products.

\* Total dietary fibre; n.d.: not determined.

The quality characteristics of the gluten-free quinoa and kañiwa bread are presented in Table 2. The specific volume of the kañiwa bread was 2.96 and 1.82 for the quinoa bread. This high specific volume could be due to the adequate hydration of the dough by the presence of components with a high water absorption capacity such as fibre, protein and lipids that help to maintain the viscosity and fluidity of the dough during fermentation and cooking (the bake loss was 40% and 30 % for kañiwa and quinoa, respectively.

**Table 2.** Quality characteristics of the optimized gluten-free breads based on quinoa and kañiwa.


The protein content of the extruded porridge was 16%. This product could be considered to be a source of protein according to the nutrition claims of the European Union

because more than 12% of the energy value of the food was provided by protein. The protein in the in vitro digestibility was 96.3%, which could be considered to be an appropriate value from a nutritional point of view. This value was superior to the value reported by Akande et al. [9] for amaranth-based mixtures. The chemical score was also high (0.92). This was because the Andean grains (quinoa, kiwicha and tarwi) complemented each other in their composition of essential amino acids.

Several culinary dishes were prepared using the different Andean grains in collaboration with chefs of Peruvian gourmet restaurants. In pictures 1–3, a few examples can be seen. These dishes presented excellent nutritional value, especially in their protein, bioactive compounds and dietary fibre content. The results of this research have been published in the cookery book "Andean Native Grains. Superfoods For The Kitchen" (Repo de Carrasco and Solorzano, 2020). It includes recipes of beverages, starters, main dishes and desserts as well as scientific information about the grains and prepared dishes. This book has had a very wide dissemination amongst people working with Peruvian gastronomy and food scientists. The recipes are currently used on the menus of Peruvian gourmet restaurants.

#### **4. Conclusions**

All varieties of Andean grains included to this study showed an excellent nutritional value with a high protein content; tarwi was especially rich in this nutrient. In addition, these grains are excellent sources of dietary fibre and phenolic compounds. Amongst them, kañiwa stands out. The oil content of tarwi is high and it could be an excellent source of edible oil. Regarding nutritionally important minerals, quinoa and kañiwa can be considered to be good sources of iron and calcium. These underutilized grains can be used as ingredients for a variety of food products such as gluten-free bread, plantbased beverages and children's food. In gluten-free products, Andean grains improve the nutritional and sensorial qualities.

In this study, two gluten-free formulations were developed, one based on quinoa and another based on kañiwa. Both breads had a particularly good nutritional composition, with high protein and dietary fibre contents and kañiwa was again outstanding in this aspect. Not only was the macronutrient content excellent in the kañiwa bread but also the micronutrient content excelled. Another interesting point is that this bread could be elaborated without adding any starch. It seems that kañiwa starch is different from quinoa starch and helps the formation of gluten-free dough.

The instant porridge based on extruded quinoa, kiwicha and tarwi flour can be considered to be a source of protein with excellent in vitro digestibility and a high chemical score. This product could be used for infant foods by local food industries and offered to governmental food aid programs in Peru in order to replace the use of imported ingredients such as wheat and soy.

The quinoa-amaranth beverage developed in this study offers an excellent locally grown alternative to commercially available plant-based beverages usually made by soy, almond or oat, which are all imported into Peru. Additionally, quinoa, kañiwa, kiwicha and tarwi are innovative, nutritious and tasty alternatives for restaurants seeking new ingredients for their recipes. This is the first time that these four crops have been included in the menu of Peruvian fine food restaurants.

**Institutional Review Board Statement:** Not applicable.

**Informed Consent Statement:** Not applicable.

**Data Availability Statement:** Not applicable.

**Acknowledgments:** This work was supported by grant Ia ValSe-Food-CYTED (119RT0567) and the Protein2Food project, which received funding from the European Union's Horizon 2020 Research and Innovation Framework Programme under grant agreement No 635727.

#### **References**


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