The consumption of leguminous of grain and cerea Is constitute an important protein source especially in the countries in development, he/she has gone year after year in constant decrease. As a way of reve1ting this situation, it is looked for to design processes that allow to obtain a product, of easy use and with smaller time of elaboration. In such a sense to increase the consumption of leguminous and cereals in our feeding you development a product type " snack" based on fried frijol using for it two varieties: huasca and allpa (Phaseolus vulgaris L), which underwent two soaking solutions: to) salt disódica EDTA and b) NaOH/H20 mixes; determining if these soaking types had sorne effect on the finai quality of the products. On the other hand, before the beans underwent the fritter process half of the grains they were treated thermally (parboiled) to 95ºC x 5 min. and the other half ...