Dry matter loss, nitrogen fixation, and carbohydrate content of urea cooking products with banana corm flour as a slow-release urea supplement

This study evaluates dry matter loss, nitrogen fixation, and carbohydrate content of urea cooking products with banana corm flour as a slow-release urea supplement. This product results from cooking banana corm flour using a conventional cooking system and a stove. The treatments were: no urea (P0), 2% (P2), 4% (P4), and 6% (P6) urea levels. The study was designed in a completely randomized design with 4 treatments and 4 replications. The data were analyzed using analysis of variance (ANOVA) and continued with Duncan's multiple range test. The results showed that the treatment of urea level (P<0.01) significantly affected dry matter loss, nitrogen fixation, and carbohydrate content. It was concluded that the use of urea at the level of 6% in cooking with banana corm flour produced a cooking product with superior characteristics for fermentation in the rumen which was able to reduce dry matter loss, and increase nitrogen.