recycling trub for nutrients

I'm all for reusing homebrew byproducts and limiting the amount of processed chemicals I put in my brew. I was wondering if I could just use a chunk of trub from my previous batch as nutrient in my starter for the next batch? I'll probably put it through a couple freeze and thaw cycles and boil it with the sugar before pitching the yeast of course. Only thing is... How much trub should I reserve. The whole cake would definitely give off flavors and "yeast nutrient" from AHS only says to add a miniscule amount (something like 1/2 tsp per 5 gallon batch.)

You could always wash your yeast......sounds like a MUCH more practical use for your trub Or make marmite