The aim of the present work was to analyze the effect of the incorporation of the flour of Sacha lnchi's cake and the time of kneaded on the sensory and nutritional characteristics of the bread tillage far it the characteristics were evaluated organolépticas, chemical analysis proximal as well as the ideal percentage of substitution and the microbiological analysis. The sample of Sacha lnchi's cake (P/ukenetia volubilis), it is proceeding from the locality of San Miguel of Ria In May district of Muds (Region San Martin), which was obtained across the company Tropical Jungle Exports E.l.R.L. in charge of the processing and extraction of the oil of the seed. The chemical analysis proximal of the cake of sacha inchi threw the fallowing results: Dampness 11.20%, Protein 41.5%, Fat 21.30 %, Ash 4.76 %, Fiber 14.44 %, Carbohydrates 6.80% with an apparent density of 1.14 g/cm3, pH of 6.15 and ...