0 with hcl however it must be said that by isoelectric precipitation only u02dc 60 proteins are recovered while the other 40 remains in the solution proximate analysis performed on the isoelectric precipitate revealed that that it is composed by 75 w w protein 2 3 w w ash 9 1 w w lipid when using flour with lipids and 14 w w other constituents starch sugar fiber etc still the goal of the concentration stage is to reach a protein content of u02dc 8 w v in the solution lipids in the quinoa flour used during the development of this research corresponded to an 8 2 of its dry weight chart i an optional prior operation to protein extraction is to remove those lipids so they will not interfere with the final analysis and or to obtain a more efficient protein extraction through experimental design the use of a solution of 95 ethanol in 2 1 volume weight ratio ml g regarding the amount of quinoa flour p lt 0 05 was determined at smaller volumes of ethanol the suspension becomes very viscous making it difficult to keep it homogenous during the extraction once the ethanol volume has been added the suspension is hermetically sealed in order to avoid solvent evaporation finally the suspension is incubated under stirring at 30 u00b0 c for about 2 hours stirring is an important factor to optimize extraction it must keep flour suspended and avoid decantation during the process once the extraction is completed the lipid free flour is recovered by filtering and by washing it.