The present work is the formulation and evaluation of mathematics of twenty alternatives based on two varieties of bean mixes; huasca bean (phaseolus vulgaris), Cowpea (vigna unquiculata), sapino(mussa spp.) banana, milk powder, wheat flour and sugar, by selecting the formulation of 477.5% bean, 4.5% milk powder, 14.5% wheat flour, 9% banana sapino and 24.5% based on bean huasca bean and 50 sugar % bean, milk powder, 4% 14% wheat flour, 8% banana, 24% sugar based on Cowpea beans.

Universidad Nacional Agraria La Molina. Escuela de Posgrado. Maestría en Tecnología de Alimentos