The objective of this study was to analyze the chemical and nutritional composition of two flours obtained from food subproducts (multimixtures): MM1 based on rice bran and MM2 based on wheat bran. This was done by identifying their macronutrients and performing analyses to determine characteristics such as rancidity, alcohol-soluble acidity, pH and presence of fungi (molds and yeasts) that could affect their quality. Our results show that MM1 has a greater content of nutrients such as lipids, insoluble fibers, calcium, and iron, while MM2 has a higher content of glycids and phosphorus. However, protein contents were similar in both samples. A high index of alcohol-soluble acidity was observed in MM1, and rancidity and high acidity were detected in both samples. No sign of dirtiness was found and the level of molds and yeasts encountered in both flours complies with the legal standards in effect in the country. We conclude that although the multimixtures present good levels of nutrients, they are highly susceptible to decomposition.
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