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The objective was to determine the exact moisture percentage for the formation of pellets from the banana peel, residues of banana candies, and the bromatological analysis of the final product. For the of the peel of banana, 10 different dehydration times were performed: zero; two; four; six; eight; ten; twelve; fourteen; sixteen and eighteen hours of dehydration, with four replicates each treatment. The exact moisture percentage for pellet formation was 18.84% moisture. The final productdoi:10.53660/conj-415-214-022 fatcat:357m7lpanvc2vcwys6wlf4oqzy