The present work was based on, to formulate and to evaluate nutritional l'.'ations for chickens using flour of Erythrina. as partial substitute of traditional input, and to determine the biological and economic effects of different flour levels of Erythrina in the rations. The work involved the · f lour obtainment and their experimental evaluation in nursing of chickens. The f lour was obtained of the kind E. be:rteroB.Jw Urban, -i.1.nder the follo1,·~1ing procedur·e: crop of leaves, deflower manual, desiccated to the sun and grinding; it being obtained a yield from 20.87% of flour with 7.81% of dampness and 24.08% of total protein. Energy meta.bol izable 1-.+ _,J._ the f lour of Erythrina was determined. in male chickens of 28 age days, being obtained a value from 1,847 Kcal/Kg. The experimental evaluation, was accomplished in 2 stages: phase of beginning; using 130 chicks .·BB of t...