This research had as objective influence bleaching and / or drying on the content of phenolic compounds, carotenoids and antioxidant capacity of yellow mashua. The study included determining the intluence of bleaching time by two techniques (microwave and boiling) of whole and cut tubers in phenolic compounds, carotenoids and antioxidant capacity. Al so evaluated the influence of drying at two temperatures (60 and 80 º C) of ali previously evaluated assays bleached in the aforementioned compounds. The antioxidant capacity evaluation was conducted by four methods for purposes of comparison with each other and determines the correlation with the phenolic compounds. The results depended on the response variable studied, the blanching technique, the sliced of moment and the time, also, if dried or not after bleachFrom this we can indicate that the highest values encountered in bleaching reg...