<p>Mashua (Tropaeolum tuberosum) are Andean and indigenous tubers grown in Colombia, Peru, Bolivia, Paraguay, Brazil, Ecuador, and Venezuela, which are characterized by their nutritional value. However, their consumption and popularity have declined. Therefore, the objective is to diversify the use and utilization of the edible parts of the species. Yogurt was made by using mashua concentrate in three different combinations (3 %, 7 %, and 10 %). The pH, titratable acidity, syneresis, and viscosity were evaluated during the yogurt incubation period. The results indicated that the final titratable acidity was 0.94, 1.26 and 1.35 % lactic acid for treatments 1, 2 and 3, respectively. The pH values for the three treatments ranged from 4.7 to 4.3. The syneresis showed results of 51 %. The protein data indicated that a higher mashua concentration led to a higher percentage of protein. Finally, the rheological study allowed to identify pseudoplastic characteristics of yogurt for the three treatments. The study allowed to determine the viability of using cube in the elaboration of yogurt</p>