Enhancing the functional value of Andean food plants: Enzymatic production of γ-aminobutyric acid from tarwi, cañihua and quinoa real seeds’ proteins
Gamma-aminobutyric acid (GABA) is known for its multiple physiological functions, including beneficial effects against several metabolic disorders. This study explores enzymatic strategies to enhance the functional value of Andean seeds, specifically tarwi (Lupinus mutabilis), cañihua (Chenopodium pallidicaule) and quinoa (Chenopodium quinoa) real varieties, by converting their naturally occurring