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Due to its nutritional potential, sesame residue flour is an excellent alternative for partially replacing wheat flour in the formulation of food products, allowing for the nutritional enrichment of foods such as breads, cakes and cookies, among others. However, it is necessary to use techniques that add value to the sesame residue, identifying the maximum amount that can be incorporated by these residual flours in the substitution of traditional raw materials in food production, in order to enable the development of food products for practical consumption with added nutritional value.