Food production of Argan flour and Argan protein and bitterness reduction

Abstract

The present invention describes the preparation of flour and protein based on argan cake for food use as well as its bitterness reduction, with a high content of vegetable proteins, using only argan seeds or cakes as raw material and without adding any chemical product that may alter its composition, all that allows it, obtain flour without sugar and gluten. A flour suitable for diabetics and with a protein content greater than 50 percent.,