Chicken viscera flour is known for its high content of good quality protein that can be used as an interesting source of bioactive peptides. This work aimed to study the enzymatic hydrolysis of a protein concentrate obtained from chicken viscera flour using commercial proteases and an experimental mixture design. The protein hydrolysates obtained were used as a source of bioactive peptides with angiotensin I-converting enzyme (ACE) inhibitory activities (antihypertensive activity). The results from this research showed that the chicken viscera protein concentrate in its non-hydrolyzed form (control) was able to inhibit 73.9% of the activity of the angiotensin I-converting enzyme (ACE) at 1mg/mL. On the other hand, enzymatic hydrolysis enhanced the biological properties of the proteins, increasing their ACE inhibitory activities. The maximum values of inhibition detected were 82.1, 82.5 and 83.7% using the binary mixture of Flavourzyme® 500L (50%) and Alcalase® 2.4L (50%), the ternary mixture of Flavourzyme® 500L (33.33%), Alcalase® 2.4L (33.33%) and Neutrase® 0.8L (33.33%) and Neutrase® 0.8L (100%), respectively.