Physical and organoleptic properties of protein plants for obtaining fully mixed alternative foods
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Abstract
The growing need for raw materials for animal consumption constitutes a challenge for our country. That is why Cuba has engaged in the search for alternative foods based on the use of protein plants and other fiber and energy carriers.
The present investigation was carried out at the Guayabal university farm. With the objective of proposing a technological process to obtain alternative foods completely mixed in the university farm "El Guayabal.
The average values obtained in the results of the evaluation of the physical properties after the ingredients are crumbled for the formulation of a fully mixed food, average results of the Tithonia Diversifolia variety 16 with a humidity of 78% can be seen. Sugar cane c 85- 403 with humidity values of 77.99%. The King Grass variety OM-22 had a humidity of 69.68%. The percentage of dry matter of the samples varied between 21.8 and 30.32%.
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