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The present research work was carried out with the objectives of Identifying the physicochemical and microbiological characteristics of the most acceptable yogurt with different levels of fiber isolated from quinoa, kiwicha and cañihua bran considering the established parameters. To establish the shelf life of the most acceptable yoghurt with fibre according to the levels of fibre isolated from quinoa, kiwicha and cañihua bran and To determine the composition of the most acceptable yoghurt with different levels of fibre from quinoa, kiwicha and cañihua bran during shelf life. To obtain the bran, the grains were subjected to the process of cleaning, de-stoning, drying, milling and sieving; in order to improve the bran extraction yield.