Bromatological characterization of peptized cookie flavor ration by micro-organism

Abstract

The objective of this study was to enrich the chocolate-filled cookie residues with yeast for pelletized feed production and chemical-chromatic characterization used in the animal diet. Protein enrichment was performed by inoculation of yeast with and without addition of urea in semi-solid fermentation for 24 hours. The experiment was distributed in the following treatments: T1 = Cookie residue + yeast; T2 = Cookie residue + 2% yeast + 0.5% urea; T3 = Cookie residue + 2% yeast + 1.0% urea; T4 = Cookie residue + 2% yeast + 1.5% urea; T5 = cookie residue + 2% yeast + 2% urea. The results obtained for protein contents were 6.26%; 6.50%; 11.76%; 14.33%, respectively. It was concluded that the use of cookie residues is a technically viable alternative in animal production causing great environmental impact.