The present investigation work, had for purpose to increment de blancmang's proteic contents utilizing wooden-bean flour (Cajanus cajan) and this way impulsing production and this one use leguminous. Previously to the delicacy elaboration carne true tha analyses correspondent proximales that went in order to the wooden bean: 19.12%, 1.49%, 3.78%, 1021%, 7.82% of protein, fat, ash, humidity and fiber, respectively, and went in order to the milk: 2.95%, 3.70%, 87.50%, 1.80%, 6.7 y 1.030 Kg/m 3 of protein, fat, humidity, acidity, pH and density respectively. The flour's elaboration had following sequence: wooden-bean -+ weighed -+ cleanliness and selection -+ scalded -+ dried -+ willing -+ sieved -+ wooden-bean flour, and the 68% performance was obtained. After the delicacy in his distinct formulations was come from to the elaboration, and if was the process's sequence: Fresh milk -+ pasteu...