Radish (Raphanus sativus) is a cruciferous plant with great nutritional and medicinal benefits; however, many people do not consume it due to its pungent taste. Therefore, the objective of this research was to formulate a bread enriched with radish pulp and determine its acceptance by consumers. Likewise, the breads were characterized in terms of their moisture content, protein, lipids, iron, potassium and vitamin C. Three types of bread formulations were made with radish pulp, F1 (30%), F2 (50%), and F3 (60%). The results indicate that the three formulations have a great acceptability with relatively similar distributions regarding the qualification of the flavor, color and Texture attributes. However, in the odor attribute, F2 differed from the other two formulations. Being that the bread to which 50% radish pulp was added, was the one that showed the greatest acceptance by the panelis...