Nutritional characteristics of a cookie formulated with bovine blood plasma as a main source of protein.

The nutritional characteristics of a cookie formulated with bovine plasma a s main protein source was evaluated. Bovine plasma was mixed with wheat flo ur, sugar or salt, condiments and vegetable oil. The mix was placed in tray s and baking at 120 degrees C during 1 hour. Moisture, fat, protein, carboh ydrate, metabolizable energy, ash, iron, essential amino acids, essential f atty acids, apparent digestibility, protein efficiency ratio, acceptability and tolerance of the final product were determined. Results indicated that 100g of the cookie have 5g of moisture, 16g of fat, 16 g of protein, 61.4g of carbohydrate, 408.2 Kcal of metabolizable energy, 1.59g of ash, 1.9mg o f iron and 6.59g of essential amino acids. Polyunsaturated fatty acids are in higher amount than saturated fatty acids. Results also indicated that 10 0 g of cookie provide at least 20% of the daily energy requirements, 24% of the iron and between 30 to 50% of the daily protein requirements for child ren at school age. Its digestibility and PER, tested in rats, were of 88.4% and 2.32 respectively. Acceptability and tolerance, both tested in childre n, were 97% and 100% respectively. The protein cookie could be included as a protein and energy supply in school meals.