The protein concentrates of Phaseolus lunatus were characterized physicochemically. The protein concentrate was obtained from an integral flour determining flour / water ratio, time, pH and temperature. For the determination of the chemical characteristics, the proximal analyzes were carried out: humidity, crude protein, total solids. Regarding the physical characteristics, color, odor and texture were evaluated, taking descriptive scales, using tests of preference with hedonic scales. Reaching a final product with more than 60% protein. The product contains 10% moisture and approximately 28% total solids. It presents a light color, pleasant smell and smooth homogeneous texture.