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Priscilla. Mora-Aguirre1, Luis. Romero-Hidalgo1, Edgar. Landines-Vera1, Roberto. Ordoñez-Araque*2,3, Mario. Valdez-Díaz1 1Department of Chemical Engineering, Chemical Engineering Faculty, Universidad de Guayaquil (UG), Av. Delta y Av. Kennedy, Guayaquil, Ecuador 2Department of Nutrition and Dietetics, Faculty of Health and Welfare, Universidad Iberoamericana del Ecuador (UNIB.E), Av. 9 de Octubre N25-12 y Colón, Quito, Ecuador 3Gastronomy School, Universidad de las Américas (UDLA), Av. de los Granados y Colimes, Quito-Ecuador

Obtention, yields, chemical-microbiological properties and amino acids profile in a flour from Sacha Inchi (Plukenetia volubilis l.)