OBTAINING FLOUR FROM HYPTIS SUAVEOLENS (L.) POIT, WITH HIGH.

摘要

NUTRITIVE CONTENT AND MAXIMUM MUCILAGE RELEASE AND ITS USE IN FOOD ELABORATION The present invention discloses a technique that allows toasting under control conditions the Hyptis suaveolens seed with the aim of producing flour that keeps its nutritional value and as well as producing mucilage. Herein is claimed the process to elaborate flour from Hyptis suaveolens (L.) Poit, with the characteristics mentioned before. Likewise, it is claimed the characteristics that this flour ought to posses and its use for the elaboration of food.