The objective of the present work was to evaluate the effect of temperature on the monolayer value of three types of flour of Andean lupin (Lupinus mutabilis) creole variety using the GAB model. Also, the effect of the temperature on the isosteric heat value (kJ/kg). For the construction of the isotherms, solutions of sulfuric acid were used as controlling agent of water activity. The water activities were worked up from 0,1 to 0,9. The types of flour were dull (type A), dull and defatted (type B) and dull, defatted and proteolyzed (Type C). The influence of temperature on the monolayer value was determined by the LSD test, finding a significant difference for the three temperatures (20, 30 and 40 ° C) in all three types of flour. The GAB monolayer value decreases with increasing temperature, ranging from 0,0648 g/g to 0,0397 g/g for type A flour; From 0,0915 g/g to 0,0567 g/g for type ...