This project was presented aiming to potentiate the nutritional value of the chocho/lupine, through the germination process; and promote its bioavailability to take full advantage of its nutritional content for the human organism. For this study, the variety of bean used was the (Lupinus mutabilis Sweet), known as the ¨Andean 450¨ according to the INIAP, (6-7 mm diameter) suitable for the germination process. Prior to this, the legume in its original state (raw and dried) was subjected to hydration for 7 to 8 hours, a necessary process to activate its enzymatic inhibitors. After the time, the water was disposed and the seeds were set to the germination phase for 3 to 4 days, at room-temperature, between 20°C to 22°C, in order to allow the activation of their nutrients with the appearance of the radicle.