The Peruvian Amazon has countless hydrobiological species that have been poorly studied, for this reason it was of great interest to carry out the project with a little commercialized species to give it added value and enhance its nutrients; the type of research was a completely randomized experimental design with a quantitative approach where the study factors were F1= Nuggets formulation and F2= Starch with three levels with 9 treatments and 27 experiments for the preparation of bujurqui nuggets, where it was determined by rule out the choice of only 3 treatments, having as a criterion the crocodile texture presented by the treatments. The flowchart was applied to obtain Nuggets from Chaetobranchus flavescens (bujurqui). To evaluate the nutritional quality of the 3 treatments, physicochemical analyzes were carried out by means of which the final product was determined, obtaining a perc...