# Evaluation of the Protein Content and Variability of Olluco (Ullucus tuberosus Caldas): Implications for Its Revaluation as an Andean Food of High Nutritional Value

## TL;DR

This study analyzes the protein content and variability in olluco, an Andean tuber, to assess its nutritional potential.

## Contribution

The study provides new insights into the protein variability of olluco varieties and their potential for improving food security.

## Key findings

- Olluco varieties showed significant protein content variability, with 20% having high protein levels.
- Low molecular weight proteins showed remarkable similarity across varieties, with notable bands at 14 and 24 kDa.
- Cluster analysis revealed genetic distances and phylogenetic relationships among olluco varieties.

## Abstract

Olluco (Ullucus tuberosus Caldas) is an Andean tuber essential in the diet of communities in the Andean regions of South America, generally cultivated at altitudes above 2800 m above sea level. Despite its importance, information on its nutritional composition, particularly protein variability among varieties, is limited. This study determined the total protein content of 50 freeze-dried olluco varieties by the semimicro Kjeldahl method and evaluated the variability of the protein profile of these varieties by electrophoresis techniques (SDS-PAGE and ND-PAGE). The results revealed a wide range of protein content: 20% of the varieties showed high content (10.07–11.55 g/100 g dry weight), 62% medium content (7.00–9.98 g/100 g dry weight), and 18% low content (5.60–6.65 g/100 g dry weight). Analysis of protein profile variability revealed a remarkable similarity in the low molecular weight proteins, especially the intense bands close to 14 and 24 kDa. Cluster analysis of protein patterns obtained by SDS-PAGE allowed us to establish genetic distances and phylogenetic relationships between the varieties studied. The variability in the protein content of olluco suggests that the region of origin may influence the nutritional composition of the varieties. These findings highlight the protein variability of olluco and its potential as a valuable genetic resource for food security and nutrition in the Andean region.