A product named functional food, and in one of its presentations, it consists of a powder made up with coffee and/or cocoa by-products which are myceliated with macromycete or entomopathogenic macromycete. The latter are produced, mixed and enriched with nutrients from its own cultivation substrate. The result is an innovative product that is rich in protein, polysaccharides, antioxidants and low in caffeine. The functional food obtained has an increase of 15% to 20% in protein with respect to the initial byproduct and a notable increase in the amount of antioxidants This is attributed to the initial substrate and the activity of the mushrooms that are cultivated in it.
