Protein Concentrates from Andean Plants (<i>Plukenetia volubilis</i> and <i>Lupinus mutabilis</i>): Impact on Protein Quality and <i>In Vitro</i> Biological Activity in Bread

A nonlinear generalized reduced gradient (GRG) algorithm was employed to produce fortified bread with a balanced and optimized amino acid profile that met the Food and Agriculture Organization’s Recommended Daily Allowance for 2-year-old children. This work evaluated composite flours replacing up to 20% wheat flour with defatted protein concentrates from lupin (sdCH) or sacha inchi (sdSI). In a specific blend containing 87% wheat, 4% sdCH, and 9% sdSI (4CH9SI), improved protein content (20%), in vitro digestibility (0.86), amino acid score (0.65), and protein digestibility corrected amino acid score (PDCAAS) (0.56) were observed while maintaining acceptable bread properties such as volume (602 cm3), color, and texture. In addition, these breads exhibited potential cytotoxic activity against the Caco-2 and MCF-7 cancer cell lines, with IC50 values of 6.1 and 5.4 mg/mL, respectively. The results highlight the potential of combining sdSI and sdCH to improve bread’s protein and functional qualities.